A Talented young chef from Penryn College wowed the judges at the Cornwall area round of the 2019 Rotary Young Chef competition, winning the event and securing a place in the next round of the prestigious national competition.

Sophia Murjaneh produced an incredible three-course menu of roasted red peppers, grilled wild sea bass and a mango and raspberry souffle.

Eight young chefs from Truro, Falmouth, Penryn and Helston schools (all winners of previous rounds of the competition) were asked to cook three courses for two people with a budget of £15 for this round of the competition, which was hosted by The Rotary Club of Truro Boscawen at Truro’s Richard Lander School.

As well as judging the appearance and taste of the dishes, judges Dale McIntosh, chef at Gylly Beach Cafe in Falmouth, and Adam Banks, head chef at Fifteen Cornwall, also awarded marks for menu planning, costing sheet, table layout, food served at correct temperature, cleanliness of work station, food presentation, and the skills used in cooking.

Richard Lander teacher Lauren Jones was on hand throughout the event to help ensure all the young chefs stayed calm under pressure amidst the whirlwind of chopping, stirring, basting, whisking, blending, frying and roasting.

“It was a fantastic competition and all the young chefs worked very hard to produce some amazing food," said Dale McIntosh.

Announcing Sophia as the winner, the two judges highlighted the professional way she had filleted and cooked the fish for her main course, and praised her confidence in opting to cook a souffle, a notoriously difficult dish to produce under pressure, for her dessert.

Dale added: “All three courses looked and tasted fantastic. It was a very close competition but in the end the combination of Sophia’s technical skills, her amazing flavours and the professional way in which she presented her dishes won the day."

Sophia’s winning menu included a Piedmontese roasted red pepper filled with cherry tomatoes, anchovies, black olives and basil and garlic, served with green leaves, toasted pine nuts and focaccia croutons; followed with grilled wild sea bass on a bed of coconut rice served with mango salsa and Thai inspired coconut sauce, with a mango and raspberry souffle sprinkled with lime zest served with a raspberry coulis and a lime shortbread biscuit.

Second place went to Bella Cockwell, also from Penryn College, who served a starter of scallops wrapped in prosciutto ham with butternut squash puree and watercress drizzle; butter baked cod with pea and lettuce fricassee, potatoes and mint hollandaise and a dessert of vanilla panna cotta with fresh strawberries and strawberry coulis.

Third place went to Perdy Woodley Clarke, from Richard Lander School.

The prizes, which included vouchers from Gylly Beach cafe and Fifteen Cornwall, were presented by Raj Dhumale, president of The Rotary Club of Truro Boscawen who congratulated all the young chefs on their achievements.

Also taking part in the competition were:

• Warrick Baston, from Richard Lander School, who served a timbale of smoked haddock served on granary toast with fresh watercress and a lemon and mustard dressing; chicken breast stuffed with homemade pesto rosso and served on a bed of crushed baby potatoes and wilted spinach with a pesto cream sauce and a treacle, orange and thyme tart.

• Grace Pinnock, from Falmouth School, who served scallops on a bed of cauliflower and broccoli with pea crush; chick pea curry with parsnip crisps and rice and an Eton Mess. l

• Mollie Chillcott, from Helston School, who served stuffed portobello mushrooms accompanied by a lettuce crown salad ; farm house steak pie with a rich gravy and homemade puff pastry, accompanied by a carrot and asparagus stack and hassleback potatoes, with flower chocolate brownies accompanied by a raspberry compote and Cornish clotted cream

• Ella Snell, from Richard Lander School, who served Ecuadorian prawn ceviche, Arroz Belleno and a passion fruit mousse

• Jay Cross, from Falmouth School, who served potato dosa with pea and coconut chutney; Aubergine Pollichattu with couscous and Nanna’s mango mousse.

Sophia, Bella and Perdy will now go through to the District round of the competition which will take place in February.

Watch a video at https://youtu.be/ukVGJb-60rE