Wellsway School pupil Hatti Prescott has cooked up a culinary masterpiece to become Young Chef of the Year in Bath and north east Somerset.
The 13-year-old created a hake dish and impressed judges who included the head chef at Bath Priory hotel, Sam Moon, and the head chef of Ston Easton Park, Dan Bally, as well as Judy Allies, who is the director of public health award co-ordinator at B&NES Council.
The competition was held at Ston Easton Park and Hatti competed against junior chefs from Norton Hill School, Oldfield School, Ralph Allen School, Broadlands School, Writhlington School and Bath Community Academy.
Runner-up in the competition was Ralph Allen young chef Christian Hughes, who impressed the judges with his Greek cobbler, complete with authentic Hellenic touches including olives around the plate.
Keen chef Hatti wrapped her hake in prosciutto and served it with herby potatoes and ratatouille.
The judges were pleased with the way Hatti cooked the hake but it was the ratatouille that wowed them the most.
Competition organiser and health improvement specialist at Sirona Care and Health, Claire Riggs, said the aspiring chefs had all looked forward to cooking in a kitchen at a luxury fine dining hotel.
She said: "They brought a variety of ingredients with them and the judges were pleased with the range of skills and talents on show."
The competition has been organised in partnership with the public health award for schools, early years and colleges.
Council cabinet member for early years, children and youth Councillor Dine Romero (Lib Dem, Southdown), said: "Cooking among young people is becoming increasingly popular, with learning to cook from a young age being recognised as a valuable life skill which the council is keen to encourage."