SOUTHERN AREA FINALISTS cooking at Newlyns Cookery School, Hook, Hampshire on Monday 25th June

Natasha Alexander-Issacs and Erin Lodge, Varndean School, Brighton
Pan friend Sussex lamb cutlets with asparagus, new potatoes and a red wine sauce
i360 inspired rainbow sponge with berries

Harvey Simpkins and Anya Poerscout-Edgerton, Christ the King College, Isle of Wight
Sourdough bruschetta with Island tomatoes and garlic
Hot seafood platter - Island crab ramekins, prawn tacos, calamari with homemade tartare sauce, salad & wedges

Davina Harman and Emily Ansell, Bay House School, Gosport
Hampshire venison in a homemade wrap with 3 sauces and vegetable wedges.
Rhubarb and custard brulee with homemade biscotti

Zosia Pilsworth and Thalia Burke, Portsmouth High School
Hampshire beef, watercress & rocket salad with a blue cheese dressing
Mixed berry waffles with dark chocolate ganache

HIGHLY COMMENDED in no particular order:

Libby Kale, Springfield School, Portsmouth - Best themed menu concerned with food waste - Mac cheese with leeks and bacon and vanilla cheesecakes with tayberries

Emily Mansbridge and Ellie Williams, Bitterne Park School, Southampton - Best use of local vegetables - Salmon with seasonal spring vegetables and summer meringue nests with berry coulis

We wish all the young cooks the best of luck and thank everyone who has taken part in the Create & Cook Competition this year.

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