Hartlepool pupils take part in Masterchef-style cooking competition

English Martyrs School pupils Georgia Cooper (left) and Sara Greig are set to start their meal as Headteacher Stephen Hammond looks onl. Picture by FRANK REID
English Martyrs School pupils Georgia Cooper (left) and Sara Greig are set to start their meal as Headteacher Stephen Hammond looks onl. Picture by FRANK REID
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Young chefs showed off their culinary skills in an inter-schools competition that takes inspiration from a popular TV show.

Hartlepool’s English Martyrs School and Sixth Form College hosted a Masterchef contest yesterday when students from five local Catholic schools served up a series of mouth-watering dishes against the clock.

Food created by English Martyrs School at the Master Chef event held at English Martyrs School. Picture by FRANK REID

Food created by English Martyrs School at the Master Chef event held at English Martyrs School. Picture by FRANK REID

The teams, made up of two Year 10 pupils from each school, had two hours to make a two-course meal to try to win over the judges.

Nicola Hutchinson, English Martyrs head of food and textiles, said: “Through the competition the students develop their skills by working together and with staff.

“It provides an opportunity to work with them outside the classroom and it builds up a good relationship.

“The dishes they make are quite skilled, so it also improves their performance in the classroom. They also built up good relations with schools from across the partnership by meeting and talking to them.

The dishes they make are quite skilled

Nicola Hutchinson, English Martyrs head of food

“And it is also really good fun.”

English Martyrs pupils Georgia Cooper and Sara Greig served up a sumptuous-sounding main course of salsiccia – a type of sausage – ragu with basil infused tagliatelle pasta and garlic bread.

For dessert they created a zesty lime and ginger cheesecake with fresh raspberries.

They were supported in the build-up to the competition by food teacher Karen Bainton. They were up against students from other schools which are part of the Hexham and Newcastle Catholic Partnership.

Food created by English Martyrs School at the Master Chef event held at English Martyrs School. Picture by FRANK REID

Food created by English Martyrs School at the Master Chef event held at English Martyrs School. Picture by FRANK REID

They were St Anthony’s Girls’ Catholic Academy in Sunderland, St Thomas More RC Academy at North Shields, St Joseph’s Catholic Academy in Hebburn, and Carmel College in Darlington.

A judging panel including top chef Adam Robson, from Alnwick Garden, and Catholic Partnership director Tim Madeley.

St Anthony’s was named the winner and Carmel College came second, with English Martyrs receiving a special commendation for teamwork and making their own pasta.

Ms Hutchinson added: “We have hosted Masterchef for a number of years. We also hoping to host it as a town wide event with other schools in town.”

Food created by St. Anthony's School at the Master Chef event held at English Martyrs School. Picture by FRANK REID

Food created by St. Anthony's School at the Master Chef event held at English Martyrs School. Picture by FRANK REID

Chef at the Treehouse Alnwick Garden gives advice on how to chop green vegetables to pupils Ben Blakey and Hollie Barney Cooper from St. Thomas Moore Roman Catholic Academy North Shields, during the Master Chef event held at English Martyrs School. Picture by FRANK REID

Chef at the Treehouse Alnwick Garden gives advice on how to chop green vegetables to pupils Ben Blakey and Hollie Barney Cooper from St. Thomas Moore Roman Catholic Academy North Shields, during the Master Chef event held at English Martyrs School. Picture by FRANK REID

English Martyrs School pupils Georgia Cooper (left) and Sara Greig are set to start their meal as Headteacher Stephen Hammond looks onl. Picture by FRANK REID

English Martyrs School pupils Georgia Cooper (left) and Sara Greig are set to start their meal as Headteacher Stephen Hammond looks onl. Picture by FRANK REID