Penrith student wins national cooking competition

Eimhear McGrath, 14, was representing the north of England in the Rotary Young Chef Competition having won local, county and regional competitions to qualify for the finals.

Eimhear had two hours to prepare a three-course meal for two within a budget of £22 at the finals which were held in Warwickshire last month.

Marks were awarded for time planning, choice of menu and costings of ingredients – as well as for the presentation and quality of their meal.

Eimhear’s meal featured local produce and started with seared Solway scallop on a green pea puree with a ham crisp, black pudding and pea shoots.

This was followed by Moroccan spiced local venison loin served with cauliflower puree, crumbed Romanesco, spiced beetroot and braised shallots.

Her dessert was ginger poached pear, with lime mascarpone, apple juice reduction and a cranberry and pistachio crumb.

The two judges were Danilo Trozzi, Filippo Berio’s head chef, and Mark Williams, an international, professional chef now working in Stratford-on-Avon.

Eimhear has been cooking for most of her life and studies it at school.

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“I always enjoyed like baking when I was younger, and I got a lot more interested in it through school because enjoyed it and I was good at it” said Eimhear.

"I like watching Master Chef and stuff, finding recipes online and on Instagram, and just trying them out.

For winning the competition, Eimhear, who has been sponsored by Penrith Rotary Club will go on a two-day trip to the idyllic Toscana Saporita Estate in Italy to discover the secrets of Italian regional cooking.

A ‘very excited’ Eimhear and her mum will be flown to Pisa, with two nights’ accommodation for the cookery course and an authentic truffle hunt.

Despite her national success Eimhear is unsure of whether she will make a career in the food industry but has vowed to carry on cooking whatever happens.