The competition aims to show the high quality of school meals and the contribution they make to the health and wellbeing of children.
During the South West regional final a runner up place was awarded to Jenifer Brown from Sarum Academy, operated by Atalian – a Servest Company.
For her main course Brown created a butternut squash and parsnip risotto with chargrilled Quorn, Italian cheese and parsnip crisps. For dessert she made apple crumble filled brandy snap with a citrus cream and cinnamon-soaked sultanas.
Wendy Lohse was the runner up in the South East regional final. She cooked shredded Quorn on a filled tortilla topped with pickled onions, served with rice, beans and salsa for her main course. For dessert she made a classic strawberry cheesecake with triple the fruity flavour.
The two wildcards join the nine regional SCOTY champions to reach the national final, which will take place on 12-13 October at the LACA Main event.
The regional winners include:
- London winner: Raheem Morgan from Cooper Lane Primary School (Chartwells Lewisham)
- North East & Scotland winner: Karen Bevan from Stromness Primary School
- North West winner: Claire Malcolm from Mossfield Primary School (Salford City Council)
- South West winner: Rob Finch from Budmouth Academy (IFG Cucina)
- East Midlands winner: Mathew Bennett of Sponne School (Impact Food Group)
- West Midlands winner: Lee Taylor of John Gulson Primary school (Academy, an Atalian Servest Company)
- East of England winner: Rob Chambers from Hampton College (IFG Cucina)
- Yorkshire & Humberside winner: Becky Crossley from York High School (North Yorkshire County Council)
- South East winner: Alex Moody from Park Community School