YOUNG people with a passion for cooking gathered at a South Lakeland school to battle it out in the Cumbria and Lancashire heat of the Rotary Clubs' national young chef competition.

The challenge at the Lakes School, Troutbeck Bridge, was to produce a healthy, three-course meal for two people in under two hours.

Top prize went to Ulverston teenager Jamie Butterworth, 15, from Ulverston Victoria High School.

His dishes were king prawns on cannelloni beans with bacon and pine nuts; chicken pie with broccoli, green beans and roasted new potatoes; and for dessert, lemon posset and shortbread.

Organiser Ken Day, of Ulverston Rotary Club, said: "The day really was brilliant. These young chefs really are very talented.

"We had top judges. It is amazing how they can differentiate between dishes.

"All of the food presented was exceptional. If you went to a restaurant and were served any of it you would be very satisfied.

"This competition has been going for 17 years. I would really encourage more schools to take part.

"The schools just need to contact their local rotary club to put somebody forward."

The food was judged by Richard Booth, head chef at the Lakeside Hotel & Spa, Steven Doherty of The First Floor Cafe at Lakeland Ltd, Windermere, and Marc Sanders, resort chef at the Low Wood Hotel, near Ambleside. They all agreed that the dishes prepared by all the students were of the highest quality and would have done justice at many fine restaurants.

Mr Sanders added: “This is a fantastic competition. There are wonderful opportunities in the hospitality industry here in the Lake District and this event opens the door to those who may wish to pursue a catering career.”

Joint runners-up were 14-year-old Charlotte Robinson, from Millom School, and Ellen Gledhill, 13, from The Lakes School.

All three now go forward to the North West Regional Final at Hopwood College in Rochdale on March 18, with the national final being held in Lincoln on May 13.

They will also have the chance for a day of real-life work experience in the kitchen at the two AA rosette-rated Lakeside Hotel & Spa.

Ken Day of the Rotary Club of Ulverston has organised this event for the last three years. He said: “I have loved doing this. The standard is always so high. A deal of credit must go to the teachers whose enthusiasm has clearly been imparted to the students. It would be nice to see more schools entering next year, which they can do by contacting their local Rotary Club. I am very grateful for the judges who gave their time so freely.”

Head Chef at Lakeside Hotel & Spa, Richard Booth, said: “This competition is all about getting young people excited about food and instilling a real sense of passion about what they put on their plate. There is a growing skills shortage in our industry, so it’s vital that we continue to encourage the next generation of chefs to experiment with food, to play with ideas and to be inspired by new ingredients.”