She wowed the judges with her enthusiasm, skill and the dishes she prepared – ballotine of chicken breast with wild mushrooms, and chocolate fondant with poached raspberries and rhubarb – to claim first prize. The competition, now in its 12th year, saw an impressive 656 schools get involved and 7,411 students from across the UK and Northern Ireland taking part. Twelve regional finalists aged between 14 and 16 attended the cook off on March 26 at Westminster Kingsway College where they had to prepare, cook and present a hot main course and a hot or cold dessert for three people using specially selected ingredients chosen by the Craft Guild of Chefs. Sodexo craft and development director David Mulcahy headed the judging panel of leading industry chefs, which included John Campbell, owner of John Campbell Restaurants, Claridge's executive chef Martyn Nail, Craft Guild National Chef of the Year Frederick Forster, and last year's FutureChef winner Jess Higgins. Special guest was celebrity chef Ainsley Harriott, who presented the prizes with FutureChef chairman, Brian Turner. Turner said: "We're very proud of what all those young people were able to achieve, it really does give me great faith in the quality of hospitality's future. FutureChef, as just one of Springboard's programmes, gives students a real opportunity to give cooking a go. "We are reaching more students every year and they, in turn, are acquiring the vital life skill of learning about food and how to cook ambitious and appealing dishes. We encourage even more teachers and parents to work with us next year to enhance young people's learning and development." Springboard CEO Anne Pierce congratulated the finalists and said they had all been part of the best FutureChef yet. "It really is quite spectacular to see the quality of work by young chefs improve year on year, the talent we see as a result of the FutureChef programme is remarkable and Sophie was extremely well-deserving of this year's title." On hearing she was the winner, Copping said how thankful she was to her mentor chef, Daniel Richardson of the Hartwell House Hotel, for the support during the contest. Her top prize is a three night stay including breakfast at the London Waldorf Astoria Syon Park for four people, including dinner at the Capability Restaurant on one of the nights, plus work experience with the hotel's head chef, all courtesy of Hilton Worldwide. First runner up was north east region's Ruth Hansom, 16, from Longfield Academy of Sport, whose top prize was a behind the scenes visit to Royal Ascot with her family, courtesy of Sodexo, to experience working with top chefs and to enjoy the hospitality at the event. Second runner up was Scotland's Happy Gule, 15, from City of Glasgow College, who will get the chance to work on an inspirational dinner with a celebrity chef and Elior's development chefs, courtesy of Elior.