
Penrith Queen Elizabeth Grammar School student Eimhear McGrath has reached the national finals of the Rotary Young Chef of the Year competition.
The competition gives young people the opportunity to test their culinary skills against those of their peers.
Following her success at the local and county rounds, Eimhear went through to the regional final which was held at Middlesbrough College on Sunday.
She was up against the Rotary young chefs from the North East who had also reached the regional final.
The chefs had two hours to prepare a three-course meal for two within a budget of £22.
Marks were awarded for time planning, choice of menu and costings of ingredients – as well as the presentation and quality of the meal.
Eimhear started with seared scallop on a green pea puree with a ham crisp, black pudding and pea shoots. This was followed by Moroccan spiced venison loin served with cauliflower puree, crumbed romanesco, spiced beetroot and braised shallots.
Her dessert was ginger poached pear with apple juice reduction and lime mascarpone, and a cranberry and pistachio crumb.
All the contestants were awarded with a certificate, but the two professional judges, Stephen Donnison and Matty Stather, decided unanimously that Eimhear was a clear winner and a worthy challenger for the national title.
She will now go through to the national final at Alcester, Warwickshire, on Saturday, April 29, when she will compete against the five other regional winners for the honour of becoming Rotary in Great Britain and Ireland’s Young Chef of the Year.