Following the first round of paper judging entries in May, three school chefs from Yorkshire & Humberside successfully qualified to go through to the regional final.
He cooked aromatic steamed bao bun, sriracha glazed Chinese cabbage, Asian salad with a soy and chilli dressing using Quorn mince with a dessert of coconut and lemongrass panna cotta, pineapple com
The winner of the East Midlands regional final was Mathew Bennett of Sponne School, representing Impact Food Group.
Organised by the LACA and sponsored by Quorn Professionals, the SCOTY competition is the education catering sector's premier culinary skills competition.
She cooked fresh pasta with a sausage and tomato sauce, served with crispy ham and courgette followed by a vegan chocolate raspberry cake, with vegan cream and a dusting of freeze dried raspberries
September is an important time to promote the service as schools see a new intake and caterers endeavour to get as many children back enjoying hot meals at lunchtime after the summer break.
Eight schools chefs cooked at the University of West London Ealing for a place in the final.
The closing date for entries has been set for Wednesday 21st July, with those shortlisted in each category announced ahead of awards night.
Natasha's Law will require food businesses to include full ingredients labelling on pre-packaged foods to protect allergy sufferers and to give them ‘confidence’ in the food they buy. In 2016 Natas
Set up in partnership with LACA the Buying Group was developed to offer school caterers a cost-effective way to procure food and supply contracts.