Schoolgirl Beth Davey, of Trowbridge, has been named Young Chef of the Year in an annual cooking competition.

Beth, a pupil at the John of Gaunt School, landed a work experience day at the Three Gables restaurant, Brad-ford on Avon, after her main course and dessert impressed judges Vito Scaduto, of the restaurant, and Steve Lloyd, a Wiltshire College food teacher.

For her entry in the Rotary Club of Wessex Mead’s contest, she served tagliatelle con pollo dolcelatte – pasta with chicken with an Italian blue cheese sauce – and a zabaglione dessert of fresh blackberries and a custard sauce.

Four finalists battled it out to produce a healthy two-course meal in 90 minutes for the judges on July 5.

Sarah Hiscocks, of the Rotary Club of Wessex Mead, said: “The students had already won their places after heats within their schools.

“The judges awarded marks for budget, keeping to the theme, organisation, cleanliness, presentation and, of course, flavour.

“We all then enjoyed tasting the food and agreed that they were all winners in our minds, as all their food was well thought through, interesting and very tasty.”

Fellow John of Gaunt pupil Leanne Plank, of Year 8, was the runner-up with her chicken salad served with a hazelnut dressing, followed by a strawberry and raspberry pudding.

Juliet Littleworth and Robert Van Den Berg, of Lavington School in West Lavington, were the other finalists.

Year 10 student Juliet served venison with a blueberry and orange sauce on a bed of rice and a Belgian fruit flan with coulis for dessert.

Year 11 student Robert served goujons of sole in lemon and parsley breadcrumbs, with a calypso sauce, caribbean coleslaw garnish and pan-fried sweet potatoes.

Robert finished off his meal with a selection of white and dark mini chocolate fondants with crushed hazelnuts, double cream and a raspberry coulis.