County finalists announced in 2018 Create & Cook Competition

Fit2cook food education is delighted to announce the young cooks who have made it into our county finals. We have been thrilled at the work that has gone on in dozens of schools on locally inspired menus for the 2018 Create & Cook Competition. Young cooks clearly want to support their local producers and food communities which is fantastic! Here is the list of our 2018 county finalists and their menus which are full of local produce:

OXFORDSHIRE FINALISTS cooking on Thurs 10th May Brookes Restaurant Cookery School, Oxford

Ethan Bines & Robert Winton, Icknield Community College, Watlington Pea & asparagus risotto with Cotswold mozzarella stuffed mushroom Cherry & raspberry 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

Abi Dalby & Alice Hodges, St Helen & St Katharine, Abingdon Chicken & Cotswold chorizo paella Courgette brownies with raspberry sorbet

GLOUCESTERSHIRE FINALISTS cooking on Thursday 17th May at College,

Jack Markey and Amelie Reid, , Red pesto salmon with homemade tagliatelle Orange & almond cake with berries & caramel

Sophie Torris and Lottie Oliver, , Bourton-on -the -Water Glos trout stuffed with mint & almonds wrapped in bacon Summer fruit pavlova with chocolate sauce

Nellie Thompson & Elizabeth Smith, School, Cheltenham Chicken kebabs with honey & soy marinade with homemade tortilla wraps & salad Trio of own honey inspired deserts – meringues, chocolate mousse & fruit tart

Jasmine Bate & Emily Voyce, High School, Stroud Homemade Scotch egg with tartare sauce and salad Strawberry tartlets with Chantilly cream

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 OXFORDSHIRE in no particular order:

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

HIGHLY COMMENDED GLOUCESTERSHIRE in no particular order:

Callum and Henry from Crypt School – Best Summer Menu – wild boar kebabs with homemade BBQ sauce and summer fruit pavlova

Abigail and Natalie, – Best work on local food product – Natalie’s eggs – Early summer risotto and mini strawberry pavlovas

Will and Josh, – Best quote on why learn to cook – chicken wrapped in bacon with asparagus; rhubarb and apple crumble with custard

Hannah and Oliver, Farmor’s School – Best personal culinary story - Thai chicken curry; lime and ginger cheesecake

Millie and Celia, Cotswold School – Most original themed menu – Jacks beans wrapped in bacon, poached egg and sourdough; Fee, fie, foe fum chicken skewers with tomato & garlic dip

Emma and Liam, – Best presented entry form– pork fillet with rosemary mash and asparagus; mini lemon cheesecake with raspberry coulis

David and Holly, Dean Academy – Best on "why buy local" information – homemade beef ravioli and pot of lemon cheesecake

HIGHLY COMMENDED SOUTHERN REGION 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.

Read more: http://www.fit2cook.co.uk/news/county-finalists-announced-in-2018-create-cook-competition-

Fit2Cook online – 19th April, 2018