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Three North West school chefs aim for top 2020 culinary title – next Monday 2 December 2019

Rose Rawcliffe

Three school chefs representing NORTH WEST ENGLAND have qualified for the live regional heats of School Chef of the Year and will battle it out for the regional title of North West School Chef of the Year 2020.

The North West regional final is scheduled to take place at Manchester College (Wythenshawe Campus, Brownley Road, Wythenshawe, Manchester M22 9UH) NEXT MONDAY 2 DECEMBER. The cook off begins at 10.00 a.m. and finishes at 11.30 a.m. The results announcement is at 1.00 p.m.

The LACA School Chef of the Year Competition has been the flagship event for school chefs to showcase their professional skills for twenty five years. It is organised by LACA – The School Food People and is sponsored by McDougalls, owned by Premier Foods.

Against the clock and under the scrutiny of a panel of judges, they will have to prepare, cook and present four portions of a two course meal suitable for serving to 11 year olds in primary or secondary schools. They will have 90 minutes and a maximum spend of £1.30 is allowed for the cost of a single meal (i.e. one main course and dessert).

The winner from this regional heat will go on to represent the whole of the North West of England, against nine other Regional Champions plus two judges’ wild card competitors, in the National Final which is to be held on 5 March 2020. A second place may be awarded at the regional final at the discretion of the judges. The reigning national LACA School Chef of the Year 2019 champion is Steven Cross from Havant, Hampshire.

The North West regional finalists are Claire Malcolm, Swinton, Greater Manchester; Rose Rawcliffe, Morecambe Bay, Lancashire and Holly Charnock, Formby, Liverpool.

The line up of dishes on this year’s contestants’ menus is not only impressive but also demonstrates the exceptional culinary expertise of today’s school chefs. Ingredients, flavours and adventurous themes have been drawn from exotic locations right across the globe. Main course dishes include: pork & vegetable teriyaki, yellow rice, homemade tortillas and natural Greek yogurt dip and braised beef tortellini – braised beef tortellini with spinach, a tomato & basil sauce, balsamic reduction and a parmesan crisp.

Desserts are equally as mouth watering including strawberry mousse with a cookie crumb and chocolate & beetroot brownie served with banana crumble ice cream and a raspberry & vanilla coulis.


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