Congratulations to Freddie Moylett and Dylan Baignet-Milton from Varndean School in Brighton who won our Southern Regional Final on Tuesday 25th June 2019 at Newlyns Cookery School, Hook, Hampshire.

Freddie and Dylan had worked really hard researching their Sussex ingredients and theming their dishes and table settings around Brighton. Inspired by Brighton Pavilion's domes, Freddie cooked a stunning croquembouche Choux pastry tower with Sussex berries. Dylan cooked a High Weald Dairy Sussex Slipcote cheese and spinach ravioli with a butter sage sauce using sage from the Varndean Terraces, the school kitchen garden. They served their ravioli with a refreshing summery Pulborough heritage tomato and Sussex watercress and fresh pea salad.

Kristian Wright from Natures Way Foods, who sponsor the Create & Cook Competition in the South and was one of the judges said " It's inspiring to see the next generation of budding chefs so passionate, not only about the food but where the food is from. I was blown away by the ability on show! They did brilliantly"

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