The competition challenges young chefs to prepare and serve a healthy, nutritious two‑course meal for two people within two hours and on a budget of £18. Competitors are judged across a wide range of professional criteria, including planning, costing, knife skills, hygiene, organisation, timing, presentation, and, of course, taste.

Success in the Local Heats

Chess first competed in the local heats on 27 November, facing strong entrants from Downe House and Kennet School. She impressed the judges with a beautifully executed menu of:

• Chicken lasagne

• Fougasse

• Coleslaw

• Lemon meringue pie

Her skill, organisation, and confident presentation earned her runner‑up and a well‑deserved place in the district final.

A Standout Performance in the District Final

On 7 February, Chess represented the school in the District Finals, competing against students from Downe House, John Hampden Grammar School, and Princes Risborough.

For this round, she elevated her menu further, preparing:

• Chicken‑stuffed ravioli with creamy mushroom sauce

• Fougasse

• Lemon meringue pie

The standard across the competition was exceptionally high, with just five points separating all five competitors. Chess’s dishes were praised for their technical skill and flavour, and her lemon meringue pie achieved full marks, earning particular admiration from the judging panel.

A Remarkable Achievement

Reaching the district final of such a demanding competition is a significant accomplishment. Chess demonstrated creativity, precision, and calm professionalism throughout—qualities that reflect her dedication and passion for food.

We are incredibly proud of her success and the way she represented the school at every stage of the competition.