The S3 Rotary Young Chef competition recently took place at Kirkcudbright Academy.
It was once again supported by the Kirkcudbright Rotary Club, which provided the cash prizes as well as funding the ingredients to be used by the young chefs.
Pupils were tasked with designing and producing a two course meal that contained local and seasonal produce and which helped to follow dietary advice.
After several weeks of planning, pupils utilised the food preparation techniques and processes learned in class to produce some wonderful plates of food for judges Ryan Miller, head chef at The Selkirk Arms Hotel, and Paul Wilkinson, owner and head chef at Castle Street Bistro, Kirkcudbright.
With a main course of onion bhaji served with a mango and coconut salad accompanied by a mango and passion fruit cheesecake dessert, the winners of this year’s competition were Eden-Rose Hinchliff and Alfie Wilson.
In second place, with a one pot pasta and a strawberry infused vanilla cheesecake, were Carlie Douglas and Brooke Callander. Alfie Smith received a highly commended award from the judges for his creamy garlic mushrooms with a tender rump steak with sides of homemade chips, mushrooms and beansprouts.
