Springboard's FutureChef Final 2020

Celebrating 20 years of a competition that allows students represent their school and region by creating dishes that demonstrate their cooking skills, the competition has formed into a comprehensive educational support programme which has engaged 15,358 students this year alone. Future Chef aims to educate, inform and inspire students about food, nutrition and the art of cooking. Springboards'aim is to develop a pipeline of dynamic culinary talent to furnish the industry's burgeoning need for young chefs and apprentices.

Take a Look At Our Exclusive Creme Tableware

This year's FutureChef final was held at the Westminster Kingsway College, with much excitement we were able to attend this talent filled competition in order to show our support to the finalists that got to the last hurdle. Whilst the young chefs were busy in the kitchen, all attendees received the pleasure of hearing from a few of Future Chefs' partners and supporters. We were able to gain insight of their purpose and even see a few demonstrations, the experts from Hilton Hotel gave us a demonstration on butchery and how to prepare and stuff a chicken.

Our first butchery demo of the day, given by the experts at @hilton - firstly, how to prepare and stuff a chicken � #SBFutureChef pic.twitter.com/kPUvIEmewe

— SBFutureChef (@SBFutureChef) March 16, 2020

IN PICS: The Final Dishes

We were then pleasantly greeted with the first dishes and desserts made by the finalists which were all presented on our 'Creme' tableware, each of the 12 had all made a main dish and dessert.

Chloe Heathcote from Penkridge Middle School delighted us with her main which consisted of 'Curried Rainbow Trout with Lemon and Chilli Risotto, Roasted Butternut Squash with a White Wine and Dill Sauce'

Chloe's' dessert then followed, which was 'A Trio of Gluten Free Brownies'

The first dish of the @thespringboardcharity #futurecheffinal2020 is out by Chloe Heathcote from Penkridge Middle School. Curried rainbow trout with lemon and chilli risotto, roasted butternut squash with a white wine and dill sauce. Stunning. More to come from today's event. #futurecheffinal2020 #sbfuturechef #food #foodphotography

10 Likes, 0 Comments - Lockhart Catering Equipment (@bunzllockhart) on Instagram: "The first dish of the @thespringboardcharity #futurecheffinal2020 is out by Chloe Heathcote from..."

Megan Clark from Comberton Village College followed out with her fish main which was made up of 'Pan Seared Rainbow Trout with Puy Lentils and Sauce Vierge accompanied by Chargrilled Vegetables'

Megan's dessert consisted of 'Gluten Free Ginger and Chilli Brownie with Poached Rhubarb, Honeycomb and Tonka Bean Ice cream'

The second dish this at the #futurecheffinal2020 is by Megan Clark from Comberton Village College who has beautifully created Pan seared rainbow trout with puy lentils and sauce vierge accompanied by chargrilled vegetables. #sbfuturechef

7 Likes, 0 Comments - Lockhart Catering Equipment (@bunzllockhart) on Instagram: "The second dish this at the #futurecheffinal2020 is by Megan Clark from Comberton Village College..."

Lauren Artley from Headlands School presented us with 'Chicken Ballotine with Fondant Potato, Vegetables and a Creamy Sauce'

Lauren then brought out her dessert which was 'Chocolate Orange Brownie with Chantilly Cream and Honeycomb'

Lauren Artley is the first finalist with her dessert out, she's incredibly plated us up Chocolate orange brownie with chantilly cream and honeycomb..beautiful. #sbfuturechef #futurecheffinal2020 #foodphotography #foodie

8 Likes, 0 Comments - Lockhart Catering Equipment (@bunzllockhart) on Instagram: "Lauren Artley is the first finalist with her dessert out, she's incredibly plated us up Chocolate..."

Jodie Cochrane from Trinity High School produced 'Steamed Chicken Supreme with Stuffed Tomatoes, Vegetables and Spätzle served with a Wholegrain Mustard Cream Sauce'

Jodie then indulged us with 'Dark Chocolate Brownie with Peanut Butter Ice Cream, Caramelised Bananas and Butterscotch Sauce'

Jodie Cochrane has served us up steamed chicken supreme with stuffed tomatoes with vegetables and spatzle served with a wholegrain mustard cream sauce. All the desserts are now coming out from the kitchen, keep up to date via our Instagram and Twitter. #sbfuturechef #futurecheffinal2020

6 Likes, 1 Comments - Lockhart Catering Equipment (@bunzllockhart) on Instagram: "Jodie Cochrane has served us up steamed chicken supreme with stuffed tomatoes with vegetables and..."

Matthew Marriott from Haslingden High School put together a British classic that consisted of 'Pie and Chips'. 'Open Top Puff Pastry Pie, filled with Creamy Chicken, Wild Mushroom and Tarragon Sauce served on a bed of Kale cooked with Cream, Shallots and Garlic and a side of Potato Rocks'

Matthew then experimented with his spices and created 'Spiced Chocolate Brownie with Pina Colada Ice Cream'

And Matthew Marriotts' dessert from yesterdays Future Chef Final..⠀ ⠀ Spiced chocolate brownie with pina colada icecream..⠀ ⠀ Two excellent dishes from a young and aspiring chef⠀ ⠀ �Woolverstone House, London, W1T 3NJ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀-------------------------------------⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #tableware #tabletop #tablesetting #restaurant #plates #food #foodporn #foodpresentation #chefs #chefsofinstagram #buffet #foodie #london #londoncatering #chefstagram #instafood #londonfood #foodphotography #fooddemo #demo #cooking #cookingdemo #sbfuturechef #futurecheffinal2020 #foodphotography

19 Likes, 1 Comments - Lockhart Catering Equipment (@bunzllockhart) on Instagram: "And Matthew Marriotts' dessert from yesterdays Future Chef Final..â € â € Spiced chocolate brownie with..."

Rebecca Bailie from Methodist College rustled up 'Duo of Sea Trout, Fondant Potato, Fennel, Carrot and Puy Lentil Veloute'

Rebecca went down the gluten free route with 'Gluten Free Chocolate Brownie, Lime and Lemon Cream and Chocolate Soil'

Rebecca Ballie with duo of sea trout, fondant potato, fennel, carrot and puy lentil veloute which smells incredible.. #sbfuturechef #futurecheffinal2020 #food #foodphotography #foodie

10 Likes, 1 Comments - Lockhart Catering Equipment (@bunzllockhart) on Instagram: "Rebecca Ballie with duo of sea trout, fondant potato, fennel, carrot and puy lentil veloute which..."

Oliver Smith from The Kings School delighted us with 'Roast Breast of Chicken, Chicken Leg with White Wine Quinoa and Spinach Stuffing, Dauphine Potatoes, Tomato Fondant and Purple Sprouting Broccoli'

Oliver produced 'Dark Chocolate Brownie Souffle with White Chocolate and Ginger and a Butterscotch Sauce'

Oliver Smith from the Kings School has plated us up Roast Breast of Chicken, chicken leg with white wine quinoa and spinach stuffing, dauphinous potatoes, tomato fondant and purple sprouting broccoli. #sbfuturechef #futurecheffinal2020 #foodphotography

7 Likes, 0 Comments - Lockhart Catering Equipment (@bunzllockhart) on Instagram: "Oliver Smith from the Kings School has plated us up Roast Breast of Chicken, chicken leg with white..."

Maisie Speller from Notley High School dished us up 'Roasted Breast of Chicken, Lemon and Herb Risotto, Wild Mushroom Tortellini, Roasted Chicken Wing Jus, Crispy Chicken Skin, Butternut Squash and Broad Beans'

And for Maisie's dessert she plated up 'Gluten Free Dark Chocolate Brownie, Coffee Ice Cream, Marsala Jelly, Vanilla Mascarpone and Textures of Chocolate'

From Mondays' Future Chef Final Event..⠀ ⠀ Maisie Speller from Notley High School plated up a Roasted breast of chicken, lemon and herb risotto, wild mushroom tortellini, roasted chicken wing jus, crispy chicken skin, butternut squash and broad beans..⠀ ⠀ �Woolverstone House, London, W1T 3NJ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀-------------------------------------⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #tableware #tabletop #tablesetting #restaurant #plates #food #foodporn #foodpresentation #chefs #chefsofinstagram #buffet #foodie #london #londoncatering #chefstagram #instafood #londonfood #foodphotography #fooddemo #demo #cooking #cookingdemo #sbfuturechef #futurecheffinal2020 #foodphotography

13 Likes, 0 Comments - Lockhart Catering Equipment (@bunzllockhart) on Instagram: "From Mondays' Future Chef Final Event..â € â € Maisie Speller from Notley High School plated up a..."

Ray Gardner from Woodlands School presented the judges with 'Poached Chicken Breast and Chicken Mousse, Chicken Tortellini, Butter Glazed Vegetables with a Chicken Jus'

For dessert..'Chocolate Brownie with Hazelnut Ice Cream and Hazelnut Praline'

Last week we attended the Future Chef Final!⠀ ⠀ Ray Gardner from Woodlands School concocted 'Poached Chicken Breast and Chicken Mousse, Chicken Tortellini, Butter Glazed Vegetables and Chicken Jus'⠀ ⠀ Outstanding from such a young chef!⠀ ⠀ �Woolverstone House, London, W1T 3NJ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀-------------------------------------⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #tableware #tabletop #tablesetting #restaurant #plates #food #foodporn #foodpresentation #chefs #chefsofinstagram #buffet #foodie #london #londoncatering #chefstagram #instafood #londonfood #foodphotography #fooddemo #demo #cooking #cookingdemo #sbfuturechef #futurecheffinal2020 #foodphotography

11 Likes, 0 Comments - Lockhart Catering Equipment (@bunzllockhart) on Instagram: "Last week we attended the Future Chef Final!â € â € Ray Gardner from Woodlands School concocted..."

Jessica Batchelor from Aboyne Academy concoted 'Chicken Breast, Braised Leg Tortellini, Butternut Squash and Cumin Puree, Salt Baked Carrot, Wild Mushroom and Tarragon Sauce with Wilted Spinach'

Then for her dessert she came up with 'Chocolate Brownie, Tablet Caramel, Caramelised Banana and Vanilla Ice Cream'

Amazing to see the talent of young chefs, this was Jessica Batchelors main dish from the Future Chef Final 2020. ⠀ ⠀ 'Chicken Breast, Braised Leg Tortellini, Butternut Squash and Cumin Puree, Salt Baked Carrot, Wild Mushroom and Tarragon Sauce with Wilted Spinach'⠀ ⠀ �Woolverstone House, London, W1T 3NJ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀-------------------------------------⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #tableware #tabletop #tablesetting #restaurant #plates #food #foodporn #foodpresentation #chefs #chefsofinstagram #buffet #foodie #london #londoncatering #chefstagram #instafood #londonfood #foodphotography #fooddemo #demo #cooking #cookingdemo #sbfuturechef #futurecheffinal2020 #foodphotography

16 Likes, 2 Comments - Lockhart Catering Equipment (@bunzllockhart) on Instagram: "Amazing to see the talent of young chefs, this was Jessica Batchelors main dish from the Future..."

Rafaela Mosnegutu from English Martyrs' Catholic School dished up 'Stuffed Rainbow Trout, Butternut Squash Fondant, Lemon Scented Braised Puy Lentils, Wilted Spinach, Turned Cucumber and Sauce Vierge'

Rafaela's dessert consisted of 'Black Forest Chocolate Brownie and Cherry Ice Cream'

Rafaela Mosnegutu from English Martyrs' Catholic School dished up at the Future Chef Final..⠀ ⠀ 'Black Forest Chocolate Brownie and Cherry Ice Cream'⠀ ⠀ �Woolverstone House, London, W1T 3NJ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀-------------------------------------⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #tableware #tabletop #tablesetting #restaurant #plates #food #foodporn #foodpresentation #chefs #chefsofinstagram #buffet #foodie #london #londoncatering #chefstagram #instafood #londonfood #foodphotography #fooddemo #demo #cooking #cookingdemo #sbfuturechef #futurecheffinal2020 #foodphotography

16 Likes, 1 Comments - Lockhart Catering Equipment (@bunzllockhart) on Instagram: "Rafaela Mosnegutu from English Martyrs' Catholic School dished up at the Future Chef Final..â € â €..."

Judging

After the presentation of the finalist's dishes, it was time for the judging to commence. The judging was led by David Mulcahy, Food Development and Innovation Director of Sodexo UK and Ireland and other judges consisted of:

• Jessica Mitchell, Future Chef Winner 2019

• Anthony Marshall, Executive Chef at Hilton Park Lane

• Lisa Allen, Executive Chef at Northcote

• Christopher Basten, Chef Lecturer at Westminster Kingsway College

• Simon Attridge, Executive Chef at Gleneagles

• Robin Read, Executive Chef at Firmdale Hotels

• Briony May Williams, Great British Bake-Off Semi Finalist and TV Presenter

• Chris Wheeler, Executive Chef at Stoke Park

• Chris Mapp, Chef Owner at Tickled Trout

• Nigel Crane, Founder of the Essential Cuisine

Whilst the judges had the tough decision of critiquing the dishes, we heard from Anne Pierce MBE who is Springboards Chief Executive where she thanked all supporters and spoke gratefully about the last 20 years that Future Chef has experienced. Brian Turner CBE, Springboards Future Chef Chairman spoke about his delight to be back at Westminster Kingsway College for the 20th Anniversary of Future Chef and the importance of the programme which continues to engage and inspire more young people every year.

Our wonderful CEO, Dr Anne Pierce MBE sharing some history of the #SBFutureChef programme @SpringboardCEO pic.twitter.com/GgAWdeMd7F

— SBFutureChef (@SBFutureChef) March 16, 2020

Announcements

Then came the moment we had been waiting for, Brian Turner CBE announced the prize giving for the two runners up and winner...

Third place of Future Chef 2020 was Jessica Batchelor from Aboyne Academy.

Our Third Place of #SBFutureChef 2020 is Jessica Batchelor from @aboyneacad ! Well done Jessica pic.twitter.com/PzJmMXdXtj

— SBFutureChef (@SBFutureChef) March 16, 2020

Second place of Future Chef 2020 was Maisie Speller from Notley High School.

Second Place goes to Maisie Speller from @NotleyHigh - Maisie also won the @AdamHandling prize for the least food wastage! Very well done to Maisie #SBFutureChef pic.twitter.com/INuoH3otNa

— SBFutureChef (@SBFutureChef) March 16, 2020

AND the winner of Future Chef 2020 went to Jodie Cochrane from Trinity Highschool.

Trinity High School also received vouchers to spend on our website, ensuring that students are kept engaged with reliable equipment and tableware.

Jodie's mentor received a commemorative plated provided by us and our exclusive brand 'Creme'

Posting this while wiping the tears of my eyes.The hard work we started in November has paid off.I don't think there is any more satisfying feeling than watching Jodie winning the @Springboard_UK #FutureChef2020
Jodies hard work,commitment,focus and calmness has paid off 2day💥 pic.twitter.com/tvPUZwSwYj

— Zoltan Szabo (@zoltan_sz) March 16, 2020

We are grateful to be able to support such an impressive educational support programme, enabling young chefs to experience the industry first-hand it is no wonder that more students are wanting to get involved in this competition.

What dish would you like to indulge in? We'd love to hear your thoughts via our social media channels @bunzllockhart on Twitter and Instagram and on Facebook.