EXMOOR’S ‘young chef of the year’ for 2023 is Katrina Nightingale, who lives in Wiveliscombe and attends the town’s Kingsmead School.

Katrina was judged the winner when seven youngsters took part in the finals held in West Somerset Community College, Minehead, at the weekend.

One of the college’s own students, Amy Wickens, of Rodhuish, was runner-up in the contest, which is in its second year.

The event brought together budding young culinary talent to meet a challenge emphasising the importance of local provenance in crafting a three-course menu in two hours, bringing the flavours of Exmoor to the forefront.

The other finalists, whose ages ranged from 12 to 16 years, included Sapphire Haddon, the youngest competitor, who lives in Minehead and attends the town’s middle school, Leon Beynon-Pearce, from Dunster, another West Somerset College student, Romesh Molligoda and Fred Percival, who both live in North Devon and attend Braunton Academy, and Oliver Parsons, of Yeovil, who goes to the Westfield Academy.

The competition is part of the larger Visit Exmoor Centre of Excellence offering a platform to spotlight the dynamic careers in the industry locally.

The experience gained though such events, as well as mentorship opportunities provided by industry professionals, is aimed at inspiring and providing life experiences for young people as they journey toward success.

Competing under strict competition criteria the finalists demonstrated their creativity and culinary passion which left both judges and attendees in awe of the talent emerging from the kitchen.

Renowned broadcaster, food critic, and television Master Chef judge William Sitwell paid a visit to the event and ‘was astounded’ by the talent.

Mr Sitwell said: “As someone entrenched in the culinary world, I was genuinely awestruck by the Exmoor Young Chef of the Year competition.

“If I had not been told beforehand, I would never have guessed these dishes came from the hands of young talent.

“Their culinary skills matched seasoned chefs, delivering dishes on time, showcasing their impeccable organisation, and maintaining composure under pressure.

“But it is not all about taste.

“A truly remarkable chef embodies these traits, and I saw this in abundance among the finalists. 

“Their menus were not only delicious but also innovative, shedding the light on the best of local ingredients.

“What Visit Exmoor and their partners are doing here is vital.

“Cultivating a rich food culture and bridging the gap between seasoned chefs and young aspirants is crucial to the future of hospitality.

“I hope that such inspirational events become that Saturday staple in every town. Kudos to all involved.”

Exmoor Young Chef of the Year not only celebrates culinary skills of young people but contributes to a growth of a local food culture.

The competition was made possible by the collaborative efforts of Visit Exmoor, Exmoor National Park, Minehead Rotary Club, West Somerset Community College, Bridgewater and Taunton College, Petroc College, Brend Hotels, and Butlin’s.

The commitment of the organisations showed their dedication to nurture and support local young people, providing a platform for culinary arts, and a driving force to dynamic careers locally in the hospitality industry.