Jane Devonshire, local Masterchef winner to be a judge this year

Added on 08 May 2017
Jane Devonshire, local Masterchef winner to be a judge this year


We are delighted that Jane Devonshire 2016 Masterchef winner will be a judge for us this year at the Regional Final of the 2017 Create & Cook Competition. Jane who lives in Hampshire is keen to encourage young cooks and is very interested to see the locally inspired menus that have been picked for the final.  She knows what it's like to cook under pressure and will be behind all the young cooks at the final on 27th June.

After a tough judging session, four pairs of young cooks across the South have been selected to cook at Newlyns Cookery School. They were selected for their use of local ingredients, the culinary skill in their recipes and the story behind their menus.  We look forward to tasting their delicious sounding menus and choosing one pair to be crowned the 2017 Create & Cook champions.  Good luck to them all - great young talent.  And thank you to all the other keen young cooks who took part this year, we loved reading all your menus inspired by local produce.

2017 Regional Finalists cooking on 27th June at Newlyns Cookery School:

1)       The Angmering School, Sussex - Millie Williams & Maisy Forsyth

           Littlehampton black bream with ratatouille, sweet potato rosti and samphire;

           Sweet pastries with berry filling and chocolate

2)        Bishop Luffa School, Sussex - Leila Karim & Jasmine Westlake

           Selsey crab and chilli ravioli; Roasted home-grown figs in a sweet balsamic

            sauce with chocolate and honeycomb

3)       Bitterne Park School, Hampshire - Charlie Adams & Liam Higgins

           Hampshire pigeon and watercress risotto with Tunworth cheese;

           Baked trout en papillote with asparagus, spinach & hollandaise sauce

4)       Sandown Bay Academy, Isle of Wight -  Ellie Brackenbury & Emily Seneha,

          Tagliatelle with IOW chicken & bacon wine sauce with rocket salad;

          Raspberry and lemon mille feuille  


We have loved reading all the stories from the young cooks about their inspirations and their local ingredients. So here are a few other entries that impressed us.

HIGHLY COMMENDED (in no particularly order):

1)       Portsmouth High School, Hampshire -  Becky Noble & Ruby Newport

           Camber fish & chips with mushy peas and pesto sauce;

           Strawberries and cream with a twist

2)        Blatchington Mill School, Hove, Sussex - Maia Matofska & Sam Levene

           Trout teriyaki with halloumi, pomegranate & pecan salad;

           Creme brulee with almond biscuits

3)        Farnborough Hill School, Hampshire - Sophie Breen & Livvi James

           Herb marinated sea bream with Hampshire chorizio, samphire &  spinach;

           Lime & ginger cheese cake with raspberry & mint coulis

4)        St Swithuns School, Hampshire - Hermione Killan-Dawson &  Vivien


           Spinach & mozzarella calzone with tomato & red onion basil salad;

           Strawberry tarts with redcurrant glaze

5)        Varndean School, Brighton, Sussex - Fred Robert & Gaby Montgomery

           "Five Ways" pigeon pie with dauphinoise potatoes;

            Spiced rhubarb Pavillion cake with cardamom custard

Thanks to all the food technology teachers who ran the Create & Cook Competition in schools this year.  We really appreciate the hard work that goes into creating an entry and the research that goes on to search out the best local ingredients.  As Food Technology is a subject that is under pressure in schools we hope it won't get squeezed out of the curriculumm as it is such a vital subject for the future health of the nation.  Inspiring food technology teachers are to be treasured! And we know plenty of them in Hampshire, Sussex and the Isle of Wight......


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