Young cooks from across Didcot put their culinary skills to the test as Aureus School hosted the first Didcot MasterChef Competition.
Twelve Year 10 students from local secondary schools took part in the challenge, preparing a full three-course meal under timed conditions for a panel of hospitality judges.
According to Lamprini Adam, competitors were required to cook bruschetta as a starter, pasta with a sauce of their choice for the main course, and fruit tiramisu for dessert.
She said: “Students were challenged to prepare a three-course meal from scratch within a set time.
“This included a starter of bruschetta, a main course of pasta with a sauce of their choice, and a dessert of fruit tiramisu. The challenge required them to demonstrate a range of practical skills, creativity, time management, and presentation.”
The judging panel included hospitality professionals Nick Negus from No33, alongside Chris Smith and Harry Rowe from Berro Lounge.
Mrs Adam said: “We were very fortunate to have external judges from the hospitality industry. Their involvement gave students valuable professional feedback, and insight into the industry.”
As part of the prizes, No33 provided £25 vouchers for winners, a Junior MasterChef cookbook and two work experience placements for Aureus students, while Berro Lounge contributed vouchers and drinks for participants.
The event marked the first time the competition had been held in Didcot and is expected to become a regular feature.
Mrs Adam added: “Events like this are extremely valuable, as they provide students with real-world experience, raise aspirations, and allow them to engage directly with industry professionals.”
“It was fantastic to see our students demonstrate such creativity, resilience, and passion for cooking. Opportunities like this not only build confidence, but also give students a real insight into careers within the hospitality industry.”
“We are incredibly grateful to our industry partners for their support, and for helping to inspire the next generation.”
