Two young chefs scoop Cygnet Award

Two young chefs from Kent will get to see their dishes placed on the menu of the Michelin-listed brasserie The Swan after winning the Cygnet Award, which was set up by head chef Scott Goss.

Saturday's final saw six chefs aged between 11 and 16 take to the kitchens and produce food that head chef Goss would be happy to place on his menu.

Thirteen year old George Norris, from Ashford School won the younger category with his 'Baked Apples & Damson Jam' creation, while the only girl in the final – 14 year old Ashleigh Howling from Mascalls School won the older age group with her original 'Kentish Cobnut, Lentil & Mushroom Parcels served with Beetroot'. 

The Swan in West Malling, Kent has also promised to donate a pound from each Cygnet dish sold in the brasserie, to help further the work of the two food technology departments at Ashford School and Mascalls School.

The two budding young chefs, George Norris and Ashleigh Howling, will also get to spend a day in the kitchen at The Swan with Goss and dine in the brasserie with friends and family to the tune of £200 each.

Goss said: "The standard was incredibly high throughout this competition and The Cygnet Award has proved that original, healthy recipe creation, using seasonal and regional produce, is alive and kicking in this county. With 164 young people entering The Cygnet Award from 29 different schools, every single finalist in the Live Cook Off is a winner as far as the judges are concerned. They all showed tremendous skill and creativity and every one was delicious and it's helped put the spotlight on being a professional chef for an exciting career option!"

Commenting on his win George Norris, of Ashford School, said: "I am so happy, this means such a lot to me and I can't wait to have a day in the kitchen at The Swan with a proper chef. The Cygnet Award has been such an amazing experience and it might take my life in a new direction."

The winner in the older group, Ashleigh Howling, of Mascalls School said: "I am very happy and it's a big surprise. Who knows, it might be the start of something!"

All the competitors walked away with certificates and bottles of champagne and the runner ups were presented with £40 vouchers each to dine at The Swan.

Other finalists included:

Jordan Marsh, from Longfield School, with his 'Kent Pear Crumble Cheesecake'.

Michael Prater from Chaucer Technology School, with his 'Autumn Blackberry Shortcake with Mascarpone'.

Trevor Button from Longfield Academy with his 'Vegetarian Cottage Pie with Kent Parsnip & Kent Apple Mash'.

Toby Harris from Ashford School with his 'Rarity Plum & Apple Cobbler'.

Next year's competition will be launched in September 2009.

Words: Clare Riley

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