A big thank you to all the schools and young cooks who sent in entries to our competition this year - huge effort in difficult times. We have loved judging all the entries and reading the menus and reasons for choice. As a special thank you to everyone who has entered this year, we'd like to give Create & Cook aprons for all the hard work and commitment to Create & Cook.

Here is a list of the young cooks we have chosen to cook at our finals (fingers crossed all restrictions are lifted on 21st June).

MIDCOUNTIES FINALISTS cooking at Foodworks Cookery School on Tues 29th June

Ella Russell and Keira Beard, Shrewsbury High School (year 8)
Asian style Middle Farm pork meatballs with Udon noodles and summer greens
Shropshire honey cheesecake with meringue, cream and strawberries
Local produce – Middle Farm pork, Pimhill Farm flour, Mudwalls seasonal greens, Just oil rapeseed oil, Shropshire honey from Battlefield 1403 Farm Shop, Shrewsbury Market Hall eggs, Netherend Farm butter, Mawley Milk cream, Ludlow Farm shop cream cheese.

Imogen Hutchinson and Ailsa Morrison, The Cotswold School (year 8)
Bibury Farm trout glazed with Cotswold honey and garlic served on a bed of seasonal vegetables
Gluten free meringue roulade filled with Wyatt Farm berries and cream
Local produce – Bibury Farm trout, Daylesford Farm Shop vegetables, Cotswold Bees honey, Winderton free range eggs, strawberries and blueberries from Wyatts Farm Shop, Cotteswold Diary double cream.

Poppy Proctor and Alina Frost, St Helen and St Katharine School (year 9)
Alice goats’ cheese, spinach and lemon ravioli
Homegrown rhubarb and raspberry crumble with sweet vanilla bean custard
Local produce – Oakfield Farm eggs, Oxford Cheese Company Alice goats’ cheese, Mudwalls spinach; raspberries and rhubarb from Poppy’s garden, Woo rapeseed oil, Barts cinnamon and nutmeg.

SOUTHERN FINALISTS - cooking at Newlyns Cookery School on Wed 7th July

Liam Jennings and Joe Penn, Brookfield Community School (year 8)
Hampshire smoked trout salad with a berry sauce
Mini Beef Wellington with honey glazed asparagus, carrots
Local produce – Itchen Fruit Company for fruit and veg, Owton’s Butchers beef from own farm, Steve Harris Farms PYO for strawberries, Hampshire trout, local honey

Poppy Gardener and Tommy Kenton Price, Fernhill School (year 9)
Sweetcorn, courgette and Isle of Wight crab fritters with spiced yogurt and a Hampshire watercress salad
Medley of Newlyns Farm pork (tenderloin, meat ball and liver) fondant potatoes, asparagus and Bramley gel
Local produce – Newlyns Farm pork tenderloin & pork, beer and watercress sausages plus pork liver, Isle of Wight crab, Newlyns vegetables, Basingstoke eggs, Hampshire watercress

Ella, Imogen and Diyoni, Brighton Girls School (year8)
Brighton seabass cooked with chilli, garlic and honey
Salad of radishes, sugar snap peas, Sussex ricotta and mint
Macaroons with local berries and mint
Local produceFamily caught sea bass, homegrown garlic flowers, bay leaves, thyme, berries from Rushfields Farm Shop, Sussex ricotta and honey

We really look forward to the finals and will let you know the winners early July. Meanwhile thank you to all the food teachers for keeping food education alive in schools. It is such an important job.... please keep cooking!

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