We were delighted to welcome three Pembrokeshire primary schools to Grove, for the final of the Primary Junior Chef of the Year Competition, celebrating the creativity, culinary skills and growing food knowledge of the county’s next generation.
Pupils from Ysgol Penrhyn Dewi, Ysgol Casmael and Prendergast School went head-to-head in a live cook-off on Tuesday 3rd November, having secured their places in the final following a county-wide challenge involving primary schools across Pembrokeshire.
Founded by Gyles Morris, Director of Naturesbase and founder of Edueco, the competition aims to reconnect children with food, helping them understand where it comes from, how it is produced and the importance of making healthy and sustainable food choices.
Throughout the competition, Year 5 pupils researched local and sustainable ingredients, explored food provenance and nutrition, and developed their own three-course menus. The finalists then had the opportunity to bring their ideas to life in the kitchen, with teams of three pupils preparing and presenting their dishes to a judging panel.
Representing the Seren Collection, our Executive Chef Douglas Balish joined Gyles Morris and Ruby Wakely on the judging panel, assessing the teams on their creativity, culinary skills, teamwork and understanding of sustainable food choices.
Following an impressive display of talent from all three schools, Ysgol Casmael was crowned the winner, taking home the prestigious Primary Junior Chef of the Year Trophy. Congratulations to the winning team, as well as Ysgol Penrhyn Dewi and Prendergast School for their fantastic efforts.
At Grove, we believe in the importance of celebrating good food and the people, produce and places behind it. Hosting the competition was a wonderful opportunity to support an initiative that encourages young people to develop practical cooking skills and a greater appreciation for local Welsh ingredients.
Speaking ahead of the final, Gyles Morris said:
“The competition is about much more than cooking. It helps children understand where food comes from, the impact our food choices have on health and the environment, and the value of local Welsh produce. We want young people to develop practical life skills, confidence, and a greater appreciation of sustainable food.”
Douglas Balish added:
“It has been inspiring to see the creativity and enthusiasm shown by the children. The standard of the menus submitted has been exceptional and demonstrates just how much young people can achieve when given the opportunity.”
We were proud to host the finalists at Grove and support an initiative that celebrates young talent while inspiring the next generation to take an interest in food, cooking and sustainability.
