Students impress at Masterchef

Reepham High School students impressed the judges in a Masterchef competition as part of the Festival. They were required to develop recipe ideas for two courses to be produced from local ingredients for less than £15. The competition was organised by Mrs Angela Gibbs, Head of Food & Catering at the School,

The winner, Liz Gillet will receive £100 and the opportunity for a hands-on kitchen experience with the Dial House in Reepham. Runners up receive £50 and £25. Prizes are being donated by Norse Catering who are sponsoring all the educational aspects of the Festival. In addition, Reepham Rotary Club presented all finalists with a copy of the new Norfolk Cook Book produced by Norfolk Food & Drink.

The ten finalists produced their meals under the watchful eye of judges on May 12. The judges were Terrance Isaac-Griffiths, Commercial Director of Norse Catering and Norse Development Chef, Gary Dyos.

Here are the winners and their recipes

Liz Gillet: Norfolk Mackerel Fishcakes with asparagus and a chill dipping sauce, followed by local berry summer pudding and Chantilly cream

Oliver Marston: Crispy chicken filo parcel with summer salad and buttered new potatoes, followed by rhubarb and ginger nut crumble with orange and strawberry crème fraiche

Molly Monk: Local seafood paella with mussels, prawns, squid, chicken and chorizo, followed by summer fruit cheesecake with local strawberries.

The judges were impressed with the ideas, skills and presentation. Terrance Isaac-Griffiths, Commercial Director, Norse Catering said “As long-term supporters of Norfolk Food and Drink, my Norse Catering colleagues and I love to get involved in events that celebrate local food and creative cooking so being a judge for ‘Junior Masterchef’ at Reepham High School was a fantastic experience! I was genuinely blown away by the talent demonstrated by the students taking part. What struck me most, particularly as a father, was how an interest in food and cooking can integrate in to the lives of young people and develop in to a life-long passion fresh, innovative plates of food.”