Meynell take this Year's Masterchef Title
This week our annual House Masterchef competition took place in our cookery school.
Aprons and wooden spoons at the ready, the kitchen was a frenzy of activity as two pupils from each house battled it out to take home the prestigious title.
Each team had to produce a three-course meal for two, in two hours, on a budget of £27.
On offer were some fantastically creative culinary delights. Chocolate desserts are usually a popular offering, and this year was no exception. However, the judges felt that the lemon posset, produced by Bishop Fox, was ‘divine’.
This year’s judges, drama teacher Alastair Wood, former parent Jo Bell, and the Headmaster’s PA Fiona Byrne, were incredibly impressed with the standard of food.
It was a close contest, with Tuckwell out in front from the start with a superb scallop with pea puree and crispy pancetta starter, but the eventual winners were Meynell.
The winning menu of roasted mushrooms with a spinach and ricotta filling, sirloin steak with mini potato wedges, sprouted broccoli and butternut puree, followed by a light gooey chocolate brownie with vanilla ice cream and a homemade caramel sauce topped with berries, was produced by Karis Chambers and Jess Highton.
Commenting, Alistair Wood said: “The food being created was of a very high standard, and we were certainly impressed by the skills being demonstrated throughout. We felt the tuna, which was served for the first time in the competition, and beef dishes, were delicious and it really was close, right to the very end.”
He added: “The countdown to getting the starters out did create a few anxious moments, but everything went well, the pupils were happy with their dishes. It was a thoroughly enjoyable evening. Well done to all the pupils who took part.”
The competition is always a popular and fun event, with housemasters and mistresses, as well as other supporters from each house, popping by to taste the appetising food being produced.
It has been noticeable over the years how the standard of cooking in the event has improved; a direct result of the cookery courses on offer to pupils at King’s. Younger pupils can opt for a cookery option on Friday afternoons, while seniors are able to take the more serious Leiths Cookery qualification.
Published on: Thursday, January 1, 1970