A young chef is to cook at Rick Stein’s Cookery School after securing a place in the regional finals of a top competition.

Pool Academy student Max Wilton, of year ten, got through the latest round of the Springboard’s FutureChef’s

Chef of the Year 2018 competition after creating a lasagne stack with micro salad and parmesan crisp and a

trio of desserts with strawberry shortbread, lemon cheesecake and chocolate mousse.

The heats took place at Camborne College alongside students from other schools in the area. Max has now been given a place in the regional finals which are due to take place at Rick Stein’s cookery school, in Padstow, on January 24.

Sam Strana, Pool Academy teacher, said: “Max did brilliantly. Judges were impressed Max has a place in the Cornwall final. Max was pleased. I wish him luck for the next round. I think he will be fine. He has a good chance.”

There are four stages to the competition. The next round will require finalists to cook a two course meal for two.

The national finals are due to be hosted by Westminster Kingsway College, in London, judged by industry and celebrity chefs.

Mrs Strana added: “The competition is a great way to boost your profile as a cook and if you reach the finals you could get to meet a top chef. It’s a lot of fun and offers great potential. This is a fantastic opportunity with some prestigious prizes.”