Schwartz September 2019

Rising to the Challenge

Mary Berry needs to watch out! The young bakers from Spaldwick Community Primary School showed the proof was in their profiteroles after they were crowned McDougalls Young Baking Team of the Year 2016.

Five teams showed exceptional talent and impressive baking skills at the McDougalls Young Baking Team of the Year Final, held at the Lead Association for CAtering (LACA)’s The Main Event in
Birmingham.

The event, organised by Premier Foods, now in its second year, attracted 100 teams of pupils aged between seven and 11 from schools across the nation. The theme was provenance so each team had to submit a recipe which included a product from the McDougalls foodservice range along with at least one ingredient which had been locally sourced within 30 miles of the school.

Spaldwick Community Primary School, in Cambridgeshire; Bolsover C of E Primary School, in Derbyshire; Phoenix Community Primary School, in Kent; Trinity & St. Michael’s Primary School, in Leyland and Lymm High School, in Cheshire battled it out during a one-hour cook-off.

“The children astounded us with their creativity,” said Sarah Robb, foodservice channel marketing manager at Premier Foods. “We were very impressed by their dedication, enthusiasm and how involved they were in sourcing local ingredients. We would like to thank everyone who contributed to making the competition such an unbelievable success.”

Andrew Green, representing Craft Guild of Chefs, Carol Harwood, from LACA and Mark Rigby, executive chef at Premier Foods – had the near impossible task of choosing an overall winner but it was Spaldwick Community Primary School who baked their way to the top spot.

They impressed the judges with their delicious and incredibly light profiteroles, and achieved high scores for teamwork, presentation, taste, aroma and texture. Maddie Thorpe, Rebecca Lucas and Daisy Ritchie, supported by school caterer Alison Leaver, used locally-sourced eggs and strawberries in their recipe to meet the provenance criteria.

“We were all extremely impressed with the level of effort each team had gone to in their preparation for the live final. From Rising Phoenix Tear ‘n’ Share bread to Crumbly Summer Fruit Sponge, it was an incredibly tough decision, but ultimately Spaldwick Community Primary School stood out to us. To make choux pastry in under an hour and achieve the light texture that they did is extremely impressive!” said Mark Rigby.

The school was awarded £1,000 of kitchen equipment and team members were given a gold medal each. The other finalists all received a bronze medal.

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