Well done to Rebecca in S4 who represented Mearns Castle High School and ERC in the Scottish Central and South Regional Future Chef finals last week.
Although she narrowly missed out on top spot which was a place in the London Grand Final, Rebecca done both herself and the school proud with some cracking dishes. Judges feedback suggested she finished in the top 3 although only an official first place was awarded. There was 11 competitors from schools as far away as Annan, Edinburgh and Forfar included.
Rebecca made for main course a Chicken Ballotine stuffed with Chicken and Lime Mouse, with Smoked Carrot Puree, Sautéed Potatoes, Tender stem Broccoli and Crispy Chicken Skin with a Lime and Cream sauce. For Desert she made Apple Roses with a Carmel sauce.
Many thanks also to Red Onion Chef Patron John Quigley who worked closely with Rebecca during the competition offering guidance and expertise which helped elevate the whole experience to a high professional standard.
Although Rebecca has set high standards Future Chef will run again next year so please look out for this next session if you think you can be our next school champion.
