TALENTED young chefs cooked up some top notch cuisine to impress judges.

A group of Year 10 GCSE catering students from Millom School served up two courses in the school’s heat of the Rotary Young Chef competition. Members of Millom Rotary Club were on hand to assess the dishes.

They used local produce funded through the club. The students were not only judged on the taste and presentation of the dishes, but also the skill level, method of work and cleanliness.

The winner of the Millom School heat was Emily Martin with her European Delight menu. The-15-year-old prepared and presented a main course of lemon and prawn risotto. This was served with asparagus spears, roasted red peppers and garlic bruschetta.

Emily’s dessert course was chocolate profiteroles dipped in gold leaf with a sponge sugar garnish.

Karen Brocklebank, a catering and food technology teacher at Millom School, said: “The students created restaurant quality food. It was a really tough competition, there was two marks between each of the four students.”

Emily now progresses to the schools competition at The Lakes School in February. Students from various schools across south Cumbria will go head to head at the Troutbeck secondary school.

David Webb, of Millom Rotary Club, said: “The quality of the food was extremely high. The presentation was out of this world. It was tremendous that the young people had produced this standard."

All four students involved in the contest received prize money from Millom Rotary Club. Last year Millom School student Charlotte Robinson progressed to the semi-finals of the contest to represent Cumbria against students from other areas of the North West.

Mr Webb said Millom Rotary Club is also looking to run a Young Technologist contest with Millom School next year.