Newquay Tretherras’ cooking competition NT Chef came to an end last week as six students competed in a very close run final.
The competitors were asked to create two dishes that incorporated local, seasonal and healthy ingredients, which were then judged on their taste, appearance and completion of the brief.
The judging panel included last year’s winner, Megan Selkirk, Cornwall College Teacher of Catering, Phil Oakes, and Nick Evans, one of Rick Stein’s Head Chefs.
Year 7 student, Merryn McLuskie, came out on top after presenting a starter of Pan-Fried Scallops with Hogs Pudding and Salad, followed by Pan-Fried Sea Bass with a Mussel dressing.
Ben Hammersley, who came in second by only 2 points, said, “The competition has definitely inspired me to try different recipes and push my own understanding of how to cook.”
Mr Dave Nichols, teacher and organiser of the competition said, “The standard across the board though was absolutely stunning, with all sorts of fantastic dishes being prepared, from possibly the best Rhubarb I have ever eaten, through to Pates, Mackerel Cerviche, a Roulade, Duck with Crispy Skin, Sea Bass, and a Pork Casserole cooked in Cider.
He continued, “Given the age and experience of the students in the kitchen, the fact that they produced catering standard dishes in such a short time was simply incredible. I’m so proud seeing how far they’ve come and they should all be exceptionally proud of themselves.”
FULL LIST OF RESULTS:
1st – Merryn Mcluskie – 111 points - Pan Fried Scallops with Hogs Pudding and Salad, followed by Pan Fried Sea Bass with a Mussel dressing.
2nd – Ben Hammersley – 109 points - Pan Fried Sea Bass with Herb Infused Crushed New Potatoes, Wilted Spinach and a Caper Butter Dressing. Pudding of Homemade Shortbread with Rhubarb infused with Honey.
3rd – Will Nicholls – 107 points - Duo of Mackerel Cerviche and Fresh Mackerel Pate, with Salad and Ciabatta. Main of Dry Rubbed Rump Steak with Hasselback Potatoes, Parmesan Stuffed Mushrooms, Oven Roasted Vine Tomatoes, Asparagus wrapped in Bacon, and a light creamy Pepper Sauce.
4th – Jack Griffin – 105 points - Fish Pie with Saffron Potatoes and Seasonal Veg. Pudding of a Roulade filled with Chantilty Cream and Strawberries.
5th – Rowan Parish – 103 points - Smoked Mackerel Pate to start, followed by Local Pork and Cider Casserole with Dumplings for main.
6th – Indie McNoughton – 88 points - Pan Fried Scallops with Hogs Pudding and Salad to start, then Pan Fried Duck for main.