St Helens College were proud to host Springboard's FutureChef competition's Regional Final, which saw three students aged 14-15, from schools across the Northwest compete for their place at the National Grand Final in London!
St Helens College was chosen to host the regional heat for our industry-equipped kitchens, where pupils from Ormskirk High School, Poynton High School and All Hallows Catholic High School, were given 90 minutes to create their signature dish using ingredients within a £10 budget.
The contestants were accompanied by their chef mentors and were judged by an impressive panel of industry professionals, including Leigh Myers and Martin Evans from Wellocks, Chris Watson Gunby from BaxterStorey and Stuart Duff from the Hilton.
They were judged on everything from composition, taste and flavour, to creativity, presentation, skill and technique.
The competition was fierce, with the judges complimenting the contestants for the standard and talent demonstrated this year.
After deliberation from the panel, Dianna from Ormskirk High School was crowned the winner, with her impressive main course, Varenyki, traditional Ukraine dumplings, and a Portuguese-style creme brûlée tart with raspberries as her dessert.
Well done to everyone that took part. We wish Dianna all the best as she makes her way to the National Final at Westminster College in two months’ time, as she goes up against 12 contestants from schools across the UK.
