Redland Green School

RGS Bristol

Internal Heat of Rotary Young Chef Competition

Redland Green School Competitors were:

Emma (Year 10)

Menu:

Main: Medallion of Beef served with Dijon mash and seasonal vegetables

Desert: Short crust pastry with toffee base and a chocolate mousse topping 

     

Jemima (Year 9)

Menu:

Main: Italian chicken with roast potatoes & asparagus

Desert: Banoffee cake with ice cream

Ruby (Year 9)

Menu:

Main: Wild mushroom risotto with a Parmesan crisp and mixed leaf salad served with a vinaigrette

Desert: Lemon cream made with homemade lemon curd, served with butter

 

Alex (Year 9)

Menu:

Main: Jaeger schnitzel in mushroom sauce served with fried potatoes & green beans

Desert: Pear and Almond tart served with clotted cream

Emily (Year 9)

Menu:

Main: Pea and goats cheese risotto, with tomato and basil salad served with honey mustard dressing

Desert: Lemon citrus tart with a sweet short crust pastry and a raspberry coulis

All competitors presented dishes at the highest of standards, making the task of judging the entries especially difficult for the three judges: Ms Baker (Headteacher), Mr Jump (Assistant Headteacher) and Penny Mooney (Governor) .

After quite some time deliberating, 1st place was awarded to Emily (Year 9), with Ruby (Year 9) an extremely close runner-up. These students have been selected to represent Redland Green School in the next round of the Rotary Young Chef national competition.