A COOKING competition for young people showcased some first-class culinary skills.
Teams of scouts from battled it out for the accolade of Richmondshire’s best chefs. The contest at Richmond School saw pairs of scouts prepare a two-course meal, for less than £13.50. Their efforts were then scrutinised by three professional judges.
In less than two hours the young cooks produced a stunning variety of dishes, ranging from Mexican chicken and spicy brownie from Amelia and Milly Brown to black pudding salad and spaghetti carbonara by Aidan Foster-Yates and Molly Callaghan-Hoskins.
Richmond brothers Harvey and Robin Scott both keen cooks at home took first place with their kedgeree and pineapple upside down cake. Runners-up were Tristan Brown and George Baker while third place were Lauren Alderson and Kaylynn Mc Callum.
First in the explorer’s competition were Harriet Rye and Sasha Cole with garlic mushroom starter, a main of chicken breast and pancetta and strawberry cheesecake.
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