The tension was like something out of MasterChef as young cooks from across Kirklees and Calderdale battled it out for a top chef title.
Nine students from six high schools went head-to-head to become Schools Chef of the Year.
The heat was on but Nathan Redfearn, from Holmfirth High School, won the competition, organised by the hospitality department at Kirklees College in Huddersfield.
Runners-up were Imaani Goodier, of Salendine Nook High School, and Ben Rouse from Heckmondwike Grammar School.
The others who took part were: Sascha Petty, of King James’s School, Almondbury; Louisa Sylvester, of Salendine Nook High School; Adam Hollings, of Ryburn Valley High School, Sowerby Bridge; Hadil Haram, of Moor End Academy, Crosland Moor; and Adam Hassall and James Turton, both from Heckmondwike Grammar School.
The junior chefs were given two hours to prepare a chicken dinner and Nathan’s chicken breast stuffed with wild garlic pesto wrapped in Parma ham and served with dauphinoise potatoes wowed the judges.
The men they had to impress weren’t MasterChef’s John Torode and Gregg Wallace but Barrington Douglas and business partner Richard Dennis, who run acclaimed Huddersfield Caribbean restaurant Discovery Bay.
Barrington, who sampled all nine meals, pronounced himself “stuffed” afterwards and praised the students.
“This is all about encouraging the next generation of chefs and I can tell you there’s a couple of really promising ones,” he said. “I love doing things like this.”
Nathan, 16, of Wooldale, has just finished his GCSEs and this week started work in the kitchens at Mediterranean restaurant Carniceria in Holmfirth.
He wants to be a chef and will study professional cookery at Kirklees College next year.
Nathan, who started baking with mum Julie and nan Barbara Taylor when he was six, said: “The competition was tough but this is what I’ve always wanted to do.”
Gary Schofield, curriculum team leader for the college hospitality department, said it was the first time the competition had been held but it wouldn’t be the last.
“I am so impressed,” he said. “These young chefs only had a couple of hours but they tried some complex cooking.
“There was Nathan’s wild garlic pesto but also some rough puff pastry and pomegranate molasses. The students did exceptionally well and it was a pleasure to watch them at work.
“We are looking forward to next year already.”
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