We are delighted to announce the winners and runners up in the Oxfordshire part of our competition who are through to the Midcounties regional final on 3rd July. So many talented cooks took part, all with their personal menus focusing local Oxfordshire produce. There was some really lovely work researching and exploring local ingredients with visits to flour mills, allotments, honey producers etc Everyone enjoyed taking part and said they learnt so much about local food and will now continue to support their local farmers and producers now they understand how important it is to "buy local" due to food miles, keeping money within the local economy and supporting farmers who keep the countryside alive. Many thanks to all the schools who took part.

OXFORDSHIRE FINALISTS AND WINNERS from Thurs 10th May at Brookes Restaurant Cookery School, Oxford

JUDGES - Mark Chandler, award winning chef of the White Hart, Fyfield, Matt Fletcher from the Midcounties Co-operative and Min Raisman organiser of the competition and Director of fit2cook food education.

- through to regional final
Abi Dalby & Alice Hodges, St Helen & St Katharine, Abingdon
Chicken & Cotswold chorizo & local crayfish paella
Courgette brownies with raspberry sorbet

OXFORDSHIRE RUNNERS UP - through to regional final
Ethan Bines & Robert Winton, Icknield Community College, Watlington
Pea & asparagus risotto with Cotswold mozzarella stuffed mushroom
Cherry & rhubarb meringue pie

Abigail Cladingboel & Robin Cummings, Bicester School, Bicester
Goats cheese & asparagus tartlets with homemade rhubarb, apple & chilli chutney
Spring Oxon lamb and mint ravioli with a tomato & herb sauce

Sam Wiling-Rush and Rebecca Long, Fitzharrys School, Abingdon
Duck with spicy plum sauce with mashed potato & asparagus
Local strawberry & raspberry macaroons with spun sugar


Jessica and Becky, Didcot Girls School – Best Summer Menu – breaded chicken stuffed with spinach and feta, grated courgettes & pea purree; raspberry & white chocolate cheesecake

Arthur and Abi, Oxford Spires Academy – Best homegrown ingredients – Pan seared trout with chorizo; white chocolate mousse with berries

Carina and Madeleine, John Mason School – Best vegetarian menu – chickpea and nut burger with fries, salad and yogurt & mint dip; lavender crème brulee with strawberry shortbread

Finlay and Rhys, St Birinus School – Best use of local ingredients – panfried salmon with tarragon and white wine sauce & seasonal veg; chocolate brownies with raspberries & mint

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