BUDDING chefs put the professionals to shame with the final of a creative cooking competition at a Winchester school.
Perins hosted the Orcinus Young Chef of the Year contest, which saw 14-year-old pupil Claudia Herbert scoop top spot with her desserts trio.
It featured mini sponge cakes, meringue cupcakes and profiteroles, each with different fillings (pictured below).
Runner-up Emily Evans (pictured below), 13, of Kings' School, made apple tarte tatin, apple mousse, apple and elderflower cheesecake and an apple and elderflower jelly - all from scratch.
Henry Beaufort's Emma Johnstone (pictured below), 14, produced chocolate fondant with a caramel star and raspberry sauce, with fresh raspberries.
Sarah King, director of catering recruitment firm Orcinus which put on the competition, said she was impressed with the youngsters' skills.
"I have been absolutely blown away with the level of talent, their creativity and ability to develop dishes from scratch in just 90 minutes, whilst keeping their cool," she said.
"There has been some fierce competition and we have been amazed by the ability of all the students who have competed. It has made our decision on the awards very difficult."
There were also prizes for best presentation, won by James Jenkins, 14, of Kings' School; best technique, Keiron Tillwarch, 15, Henry Beaufort; and most innovative, Tommy Harris, 15, Henry Beaufort.
Head chef of Lainston House Hotel, Andy MacKenzie, was a guest judge.
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