Salisbury school chef becomes South West SCOTY winner
He had 90 minutes to prepare four portions of a main course and a dessert suitable for serving to 11 year olds in school.
His two winning dishes were: Chargrilled chicken with leek and bean ragout and focaccia followed by a dessert of warm chocolate brownie with forest fruit compote
He now goes on to compete against nine other Regional Champions in the National Final to be held on 7 March 2019 in Stratford upon Avon.
Second place was joint and went to Jacqui Ritchie employed by Devon Norse and based at Hemyock school in Devon and Tasha Watts, employed by Strode College Catering and based at Crispin Academy in Street, Somerset.
Ritchie served a ‘It’s a country wrap’ followed by ‘Sarah’s fuille’ whilst Watts served a lightly spiced chicken-filled pitta bread served with vegetable fritters and salsa dip followed by fresh strawberries, jelly and greek yoghurt layers, topped with banana chocolate cookie crumb.