AMBITIOUS young chefs from three Bridgwater schools had a taste of the real ‘Masterchef’ experience as they demonstrated their culinary skills at the Rotary Club Young Chef Competition last week.

Tasked with devising a 2-course healthy meal that could be prepared, cooked and served in 90 minutes, the six finalists chopped, sliced, whisked and stirred as the two judges from Bridgwater College, Kevin Smokcum and Richard Britt, watched and quizzed them as they cooked.

The judges tasted and assessed each finished dish and after some deliberation, Bethany Baker from Bridgwater College Academy took the title with her main course of sautéed chicken with a creamy mustard sauce and stir-fried vegetables followed by orange crepe suzette with crème fraiche and berries.

The 14-year-old was presented with a £80 voucher, a cookbook and a trophy and a cup for her school and she said she was “thrilled” to receive the award.

Bethany’s teacher, Jenny Harding, said: “I am absolutely thrilled that Bethany has won the cup. “The Young Chef competition is always a pleasure to take part in as it encourages students to develop their love of cooking, their culinary skills and their confidence.”

Both runners up were from Robert Blake Science College, Hallie Lammas and Chloe Adams were awarded 2nd and 3rd respectively place in the competition.

Haygrove School students Caitlin Webb, Chloe Addicott and Christian Davies from Bridgwater College Academy received certificates of Commendation, a £20 voucher and cookbook as their reward for taking part.

The Young Chef Competition is run by the Rotary Club. It is a national competition and winner Bethany will now progress to the District Finals in February 2015.

Rotarian Mr Phil Parker organises the local heats and said of this year’s Bridgwater schools competition, “The standard of cooking shown by these young people is superb. Each year the techniques used are more demanding and the menu choices more varied. It is wonderful to see how our young people can rise to a challenge.”