English Martyrs pupils dish up delights in Masterchef-style contest

Judge Anna Lewis looking on as English Martyrs pupils Niamh Barker (left) and Amy Callaghan work on their dish
Judge Anna Lewis looking on as English Martyrs pupils Niamh Barker (left) and Amy Callaghan work on their dish

STUDENTS dished up some competitive spirit in a culinary competition.

English Martyrs School and Sixth Form College, in Catcote Road, Hartlepool, hosted a Masterchef-style contest for seven schools from across the Hexham and Newcastle Diocese.

Judge Stephen Merkey with one of the dishes.

Judge Stephen Merkey with one of the dishes.

Teams of two Year 10 students represented each school in the annual event, which saw each pair having to come up with a two-course meal for just £5 and create their dishes within two hours.

Representing English Martyrs were Niamh Barker and Amy Callaghan.

Amy and Niamh whipped up a chicken roulade surprise, consisting of chicken breast rolled with ham and cream cheese and garlic.

This was served with lemony cous-cous with courgette ribbons and a tomato and garlic sauce.

Rachael Elliott from St Leonards Durham

Rachael Elliott from St Leonards Durham

Dessert was a melt-in-the-middle chocolate pudding with a raspberry coulis and creme anglaise sauce.

English Martyrs came second in the hotly-contested event, being beaten by St Leonard’s Catholic School, from Durham City.

Joint-third was St Thomas More’s School, from North Shields and St Bede’s, based in Lanchester.

Other schools which took part were St Anthony’s Academy, from Sunderland, St John’s from Bishop Auckland and Darlington-based Cartmel College.

Jessica Mellody from St John's Bishop Auckland with judge Stephen Lewis

Jessica Mellody from St John's Bishop Auckland with judge Stephen Lewis

Karen Bainton, English Martyrs food technology teacher, said: “The standard was absolutely phenomenal.

“The judges, American youth leader Stephen Merkey and Anna Lewis, from Hartlepool Foodbank, went on appearance and taste.

“I think it was very close.

“I think having to do this on a £5 budget challenged the students and it did make them think.

“The competition has been such a success I think we will probably stick to the budget in the future.

“The students learned about teamwork and developing high culinary skills, budgeting, and mixing with other schools.”