We are delighted to announce the winners of the 2020 Create & Cook Competition for each county. These young cooks and their menus have been chosen for their great use of local ingredients, their cooking skill, their understanding of why its important to support local producers and the story behind their menus. Congratulations to all these young cooks for completing the project in what has been unprecedented and difficult times for schools, families and all young people working at home. So a big thank you and congratulations!

Jemima and Emma, Denmark Road High School, Gloucester - twice baked Double Gloucester soufflé with Cotswold Gold basil pesto; Blaisdon plum jam bakewell tart
Local ingredients: Artisan Kitchen's Blaisdon Plum Jam; Shipton Mill flour; Netherend Farm butter; Jess Ladies Milk & cream; Hucclecote egg; Cotswold Gold rapeseed oil; homegrown basil, Double Gloucester cheese & Harefield cheese by Smarts, Huntley

Aseel and Jacopo, Matthew Arnold School, Oxford - ravioli with Oxford blue cheese and homegrown rocket served with cream sauce; dreaming spires kanufa with local ricotta and honey
Local ingredients: Wessex Mill flour; ricotta and Oxford Blue cheese from Oxford Cheese Company; Dinton eggs; homegrown rocket; Chiltern rapeseed oil, Lacey's Farm cream; teacher's herbs; Peachcroft honey; katafi dough from Cowley Road in Oxford.

Daisy and Grace, Shrewsbury High School - cumin crusted Shropshire lamb with shallots and new potatoes; locally strawberry cream Paris-brest choux pastry ring
Local ingredients: lamb from Battlefield 1403 Farm Shop; double cream from Mawley Dairies; shallots, potatoes, spring onions and strawberries from JP Fruits in Shrewsbury Market Hall; homegrown herbs.

Joshua and Joey, Fernhill School, Farnborough, Hampshire - River Test smoked trout soufflé's fritters with watercress salad and lemon mayo; Nepalese Gurkha Newlyns Farm chicken curry, naan bread and crunchy salad
Local ingredients: River Test Chalkstream Trout; eggs Basingstoke market; River Arle watercress; Newlyns Farm Shop chicken; Nepalese spices from Nepalese spice shop in Basingstoke; Manydown Farm yogurt; Isle of Wight garlic and tomatoes.

Mia and Beth, Sackville School, East Grinstead, Sussex - Tablehurst Farm lamb kofka with tzatziki dressing, Greek salad with High Weald Feta cheese & homemade flatbreads; Sussex berry pavlova with Sussex cream and raspberry coulis
Local ingredients: Tablehurst Farm lamb, flour and eggs; High Weald Dairy feta cheese; Plawhatch Farm yogurt and cream; local PYO strawberries.

Please see our social media for the judges announcements and reaction to the winners. We'll also be featuring our winning recipes on social media over the next few weeks. So please stay with us and also stay safe.

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