A Pool Academy student has reached the South West Chef of the Year semi-finals after creating a mouth-watering Cornish dish.
Emma Green, Year 9, has created her Cornish Trio Seafood Platter for the Junior Class of the competition.
The dish consists of crab linguine and wild garlic, scallops and seaweed, mussels with a white wine reduction and tomato.
Her menu has been inspired by Cornwall and local produce. She studied a number of different menus while researching the final dish to find the best ingredients.
Emma will be competing against other school students from across the South West to win a top prize of the chance toget work experience with two Michelin-starred Chef David Everitt-Matthias in the kitchen of Le Champignon Sauvage in Cheltenham.
Emma said: “I have been practicing the dish at home and at school.
“I am a little bit nervous about the semi-finals but I am confident too.
“I like cooking. I have always liked it. It is something I would like to get into when I’m older.
“I was five years old when I first made something by myself. I cooked cupcakes.
“This is just something I really like doing.”
The semi-finals are due to take place at Cornwall College on June 27 and is open to those aged 11 to 16 year olds.
The youngsters have been asked to create a main course dish to serve two people using ingredients from the South West of England.
Judges deciding on the winning dishes are expected to be Neil Haydrock Executive Chef of Watergate Bay Hotel, Stephane Delourme the Head Chef at The Seafood Restaurant in Padstow and Mark Devonshire the Chef Lecturer at Cornwall College.
Emma’s Food Tech and Nutrition teacher, Mrs Strana, said: “Emma really took care to source her recipe.
“She’s got a good chance and deserves success