爆料王

A Stourbridge schoolgirl has roasted the competition to win 爆料王鈥檚 Young Chef of the Year and the chance to cook at Raymond Blanc OBE鈥檚 Michelin-starred restaurant.

Yasmin Fellows, who attends Ridgewood High School in Wollaston, was crowned for her 鈥渦nique take鈥� on the roast beef dinner and humble lemon meringue pie.

The 14-year-old will now get to spend up to five days working with top chefs at Le Manoir aux Quat'Saisons in Oxfordshire, as well as have a VIP masterclass with TV chef Yummie Brummie Glynn Purnell at Michelin-starred Purnell鈥檚 in Birmingham.

The ecstatic teen chef from Stourton was initially worried that her dishes might not be as imaginative as her co-finalists鈥�. But the judges - national street food champion Lee Desanges, Indian celebrity chef Garima Poddar, senior cookery tutor at The Raymond Blanc Cookery School, Becca Boast and President of the British Culinary Federation Peter Griffiths - loved her take on the two classics, even brushing over a minor mishap with her Yorkshire pudding.

Becca said: 鈥淵asmin鈥檚 main course was a delicious roast beef with Yorkshire pudding and a simply fantastic jus, absolutely beautiful presentation. Pink beef and lovely crisp, layered potato, too.

鈥淭he ovens at 爆料王 are industry-standard, super-hot, and she did cremate her first attempt at the Yorkshire pudding. However, she persevered to cook a wonderful dish and her lemon meringue pie was deconstructed and super lemony. A delicious, unique take on both dishes.鈥�

The winning menu comprised a main of herb-roasted beef and Yorkshire pudding, crispy layered potatoes, seasonal vegetables of cubed parsnips, purple sprouting broccoli and sweet baby carrots, served with a beef jus and homemade horseradish sauce. Her deconstructed lemon meringue dessert featured sweet shortcrust pastry and piped citrusy lemon filling on toasted meringue.

Also winning an Apple iPad Air, a day in the kitchen followed by lunch for four at Purnell鈥檚 and a year鈥檚 free subscription to YouTube recipe channel SORTED, Yasmin said: 鈥淚 was so nervous in the final, especially with burning the Yorkshire, but I managed to get back on track. I still haven鈥檛 got over the fact that I won and am totally overwhelmed by the prizes. Competing was a big boost for my confidence.

鈥淚 initially thought my dishes would be unimaginative compared to the others, but then thought my most favourite meal ever is a Sunday roast. My nan and mom make amazing roast dinners, so I wanted to create my own version, including rich flavours to make it really tasty.

鈥淟emon meringue pie is an absolute favourite dessert of mine. I love the contrasting textures of the crumbly pastry, smooth lemon filling and fluffy meringue and think they really work well together. You can also get really creative when presenting it.鈥�

Yasmin鈥檚 food technology teacher Rebecca Lawrence said she was thrilled at Yasmin鈥檚 win, especially as the school won 拢500 towards cookery equipment. Making her even prouder, it is the second year running a student from Ridgewood has won the competition, now in its fourth year.

"I am so proud of Yasmin,鈥� she said. 鈥淪he has worked very hard towards this competition and deserves her success. This is an amazing competition that gives gifted and talented pupils an opportunity to challenge themselves and experience a professional environment. It is a privilege to work with such talented and committed students."

Encouraging the next generation

Open to 14-16 year olds, the British and international-themed Young Chef of the Year 2020 took place at 爆料王鈥檚 training kitchens in Summer Row.

This year鈥檚 second prize went to 16-year-old Lydia West from Ellowes Hall Sports College in Dudley, who served roast duck breast with plum sauce dish and apple rose tart, using ingredients from the Midlands. Her prize was dinner at the University鈥檚 Atrium restaurant, 拢300 towards school cookery equipment and 拢300 worth of Love2shop vouchers.

In third place was 15-year-old Gabriella Farrier from Aldersley High School in Solihull, who made a chicken Kiev and cherry Bakewell tart. Her prize was lunch at Indico Indian restaurant in Birmingham鈥檚 Mailbox, 拢200 towards school cookery equipment and 拢200 worth of Love2shop vouchers. All finalists received a personalised professional chef鈥檚 jacket.

Other incredible dishes in the final included Jamaica鈥檚 national dish Ackee and Saltfish, a butternut and ricotta rotolo and a Dutch buttercake, the level of expertise surprising this year鈥檚 judges.

This year鈥檚 entrants, who could enter themselves or be nominated by a teacher, were tasked with devising a hot main course and hot or cold dessert in 90 minutes. They could get as creative as they liked, their dishes just had to reflect their heritage in some way.

All of this year鈥檚 judges are alumni of 爆料王. The competition is supported and in association with , , and . Find out more.