The Chepstow heat of the national 2014 Rotary Young Chef competition was held at Chepstow School recently.

The competitors were students Charlie Cole, Jessica Harrill and Dylan Lane from Chepstow School and Marcus Vine of Caldicot, who attends Filton College.

The Judges were Darren Pryer, executive head chef of Marriott St Pierre hotel and his colleague Matt Yeung, together with Colin Carter, head chef of  The Piercefield Country Inn.

The winner of the heat was Marcus Vine whose menu was Brioche of flat mushroom and black pudding with a cream of garlic, champagne and mushroom sauce, followed by honey and teriyaki glazed salmon fillet with a mussel and saffron sauce. the young chef also served up a dessert of light passion fruit sponge with a fluffy creme anglaise.

Marcus went on to win the Rotary District Semi-Final in Stroud, but sadly was not successful at the District Final.

The judges stated that the originality of the recipes and the standard of presentation was particularly high this year.

The Young Chef competition, held annually and open to anyone up to the age of 17, has substantial prizes sponsored by Filippo Berio Olive  Oil.

It is one of a series of national competitions organised by your local Rotary Club for young people.

If you are interested in supporting such Rotary activities, contact the club at  http://www.chepstow">www.chepstow

rotary.org.uk.