The 2022 National Final winners, include:

• Aspiring Student Chef (11-13 years): Siyana Kotecha, Leicester Grammar, winning dish: Thai red curry with crispy tofu and a Thai mango salad
• Aspiring Student Chef (14-16 years): Freddie Royston, King James School in Knaresborough, winning dish: venison with a celeriac and turnip puree, stout reduction, red wine reduction, toasted seeds and blackberries, fried Jerusalem artichoke crisps, garnished with pea shoot and sorrel leaves.
• Aspiring Student Chef (16-18 years): Alani Cook, Weymouth College, winning dish: pan-fried venison accompanied with celeriac puree and fondant, cavallo nero with a blackberry red wine jus.

The 27 shortlisted student chef finalists attended Bournemouth & Poole College to cook their signature dishes for the panel of judges on Friday 28 January 2022.

Heading up the judges for the competition was celebrity chef Lesley Waters and the team of esteemed chefs included Steve James of Steve James Ltd; Bournemouth & Poole College’s Paul Dayman; James Golding, chef Director at The Pig Group; Luke Matthews of Chewton Glen and head teacher of Lesley Waters Cookery School Jacks McDonnell.

The day saw an ‘exceptional standard of cooking’ from the finalists with Siyana, Freddie and Alani all being awarded the prestigious three-year Specialised Chefs Scholarship. In addition all the winners received bundles of Teflon non-stick coated cookware and cash prizes of up to £500.

Also celebrated were Dior Lashley (14-16) of Torquay Girls Grammar School and Elle Read (16-18) of Talbot Heath, who won highly commended awards for impressing the judges with their dishes.

Online entries for the Inspiring Culinary Generations 2022-23 are now open and for more information on the competition please visit www.icgcompetition.co.uk.