Two top professional chefs were the judges this week at the local round of Rotary’s national “Young Chef” competition.

Held in the kitchens of Penryn College under the watchful eye of teacher Rachael Moore, budding chefs from Penryn College, Falmouth School and Mullion School were given two hours to produce gastronomic creations.

Dishes included pan-fried bass with bacon, handmade pasta, duck with Chinese spices plus handmade tiramisu and profiteroles.

Judges Nick Hodges of the Greenbank hotel and Mark Hunking of the Falmouth Hotel praised all the contestants for their “very high professional standards” and said they should think seriously of a career in cuisine.

Three young chefs were chosen to go through to the next round of the annual national competition, which will be held in Bristol in March.

The national finals will be later in the year in London. The three winners were Willow Mitchell from Falmouth School, Toby Reynolds from Mullion and Harry Symonds from Penryn.

Each was presented with a signed book “Fish for Dinner” kindly donated by Cornwall’s own celebrity chef, Nathan Outlaw.