Celeb chef praises Bowland High pupil Lucy

Celebrity chef James Martin with  Lucy Armer, of Bowland High School, after she came second in the Red Tractor beef and lamb Make it with Mince Challenge 2013 regional heats with her Spicy Lamb Parcel. (s)
Celebrity chef James Martin with Lucy Armer, of Bowland High School, after she came second in the Red Tractor beef and lamb Make it with Mince Challenge 2013 regional heats with her Spicy Lamb Parcel. (s)

TV chef James Martin has awarded a youngster from Bowland High School, Grindleton, second prize in the Red Tractor Beef and Lamb Make It With Mince Challenge 2013 regional heats.

Following hundreds of entries, 56 youngsters from across the UK were selected to represent their regions at six cook-off events, judged by James.

And on Tuesday, Lucy Armer gained a second prize after wowing the judges with her innovative spicy lamb parcels dish.

The prestigious competition saw budding young chefs go head-to-head for the chance to be named regional winner, with contestants judged for their recipe development and culinary skills.

During the regional final, points were awarded for originality, nutritional value, presentation and creativity, with Lucy scoring very well in all categories.

Celebrity chef and judge James Martin said: “Our finalists have been just fantastic this year and Lucy has done really well to achieve second place.

“Lucy’s recipe was unique, nutritious, well-presented and, most importantly, it tasted great.

“It’s truly inspiring to meet so many talented young cooks and they all really impressed me.

“It is extremely important to inspire young people to cook properly and the Make it with Mince Challenge is a great platform for them to learn about food, cooking and nutrition.

“Hopefully, Lucy’s success will encourage more young people to test out their own cooking skills.”

Denise Spencer-Walker, food advisor for EBLEX, said: “We received so many creative and innovative recipe ideas this year, so choosing eight regional finalists was a real challenge. Lucy’s passion for cooking was clear to see.”

The event, now in its eighth year, is aimed at inspiring young chefs to get hands-on cooking experience while educating them of the importance of nutrition, quality ingredients and where their food comes from.