THERE was a high standard among young chefs who showed what they were made of at a cooking competition organised by the Rotary Club.
Three cooking hopefuls from Avon Valley College and Stonehenge School took part in the Rotary Young Chefs Competition, which was held on October 15 at Stonehenge School in Amesbury.
Each youngster was required to prepare and cook a healthy and wholesome two-course meal for two within a budget of £10 and to a set timetable.
The winner was John Layfield from Stonehenge School, who produced Thai crab for starter then made stuffed peppers and rice for main course. Lewis Wells, also from the school, was in second place.
A spokesman from the club said the competition was keen and judging, by Kylie Hook and Clive Barnwell, was difficult due to the high standards.
John and Lewis will now proceed to the next round of the competition, which will be held in Stockbridge on November 29.
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