FutureChef runner up wins behind the scenes at Royal Ascot

The prize, provided by Sodexo (who also do the catering at Ascot), was awarded to Kerry Davies (14) for competing in a series of school, local and regional heats with over 7,200 competitors to win one of 12 places in the final. Davies had the opportunity to work with Sodexo's executive chef Malcolm Emery, preparing and serving guests in the Royal Enclosure restaurant. As part of the prize Davies, her grandmother and a friend, were also given a tour of Eton College, where they enjoyed afternoon tea courtesy of Sodexo. They were also treated to dinner at Heston Blumenthal's Hinds Head restaurant and spent the night in a top hotel. The following day, Davies and her family were Sodexo's guests at Royal Ascot where they were treated to full hospitality. They were joined by celebrity chef, Brian Turner, chairman of FutureChef competition, and senior members of the Sodexo team. To secure this prize, Davies had to produce a two course menu for the final, which consisted of a main course of 'posh scouse', cannon of lamb with a vegetable and puy lentil broth and a lattice pear with chocolate quenelle and orange scented cream for dessert. Her mentor throughout the competition was Sodexo's head chef at Everton Football Club, Gareth Billington. The FutureChef competition is open to school children aged 12-16 across the UK, aiming to encourage young people to enter the hospitality industry and develop valuable life skills. Sodexo has sponsored the FutureChef competition for the past seven years. David Mulcahy, Sodexo's craft and food development director, said: "Sodexo is committed to supporting young, talented individuals and is delighted to support Springboard's FutureChef competition once again. The competition reaches a great number of young people and promotes healthy eating and cookery at school. "FutureChef encourages young people to consider a career in the hospitality industry as a viable option and Sodexo is proud to support such aspirations. This year's final was of the highest quality and Kerry should be congratulated for achieving such high standards under enormous pressure."