YOUNG chefs put their skills to the test as industry insiders judged their finest dishes.
The Rotary-organised competition saw five girls and one boy add sugar and spice and all things nice to cook up a two-course meal.
Angel Harmer, 13, got the judges’ tastebuds going at Hayling College on Saturday picking up top prize.
The Year 9 pupil said: ‘It’s a good achievement for my first competition.
‘I wanted to pick something that showed a lot of skill and was interesting, nice and wasn’t too extreme.’
Angel had made a citrus-spiced salmon fattoush salad .
That was followed up with cinnamon cigars with syrup-poached apricots with walnuts and clotted cream.
She picked up a Kenwood blender for her top efforts in the Havant Rotary Club competition.
She will now go to Bournemouth for a further competition next year in a bid to be crowned the Rotary’s young chef of the year.
Runner-up Harriet Germain, 13, made a pea risotto followed by chocolate fondants.
Secure in second place, she said she enjoyed the competition.
‘It was very enjoyable and it was fun,’ she said.
‘You really have to think about what you are going to use and your presentation.’
A top panel picked the winning dishes and gave each person feedback.
The panel included Amanda Thomas, manager of Brookfield Hotel in Emsworth, Helen Kinbell, retired head of year from Horndean Technology College and James Parsons, head chef at the Langstone Hotel on Hayling.
Mr Parsons, a former Army chef and chef to the Queen Mother, said: ‘Capturing them now it’s about healthy eating, it’s about being disciplined and being measured.’
He urged other young chefs to give it a go, adding: ‘The job has taken me around the world.’
Rotarian Peter Poulton added: ‘The competition brings the Rotary to the community but also brings schools together.’
Pupils from Park Community School also took part.