‘She’s the perfect example of what perseverance and honing your skills can accomplish’, is how Springboard FutureChef judges described 15-year-old Dumfries student Amelia Lockhart, who made it to the national final of the prestigious young chefs’ competition in London. She tells Carol Hogarth about her journey so far, and shares her recipe for a delightful Paris-Brest dessert
A cool head, a great palate and an understanding of flavour took 15-year-old Amelia Lockhart from Dumfries to the final of a top national young chefs’ competition in London.
The talented St Joseph’s College pupil won through three lots of heats, including the prestigious South and Central Scotland final in Glasgow, to win her place among 12 young chefs from all over the UK competing at Capital City College in Westminster, London at the end of March.
Although she didn’t win the Springboard FutureChef national final, she enjoyed the experience: “It was a bit nerve wracking but I managed to keep it together and nothing went terribly wrong. I did what I’d practised.
“The competition is a really fun thing to do. It’s quite creative and it has a great community; I met lots of nice people.”
Amelia with her mentor, Chef Tony Budde (Image: Mike Bolam)
Throughout the Springboard FutureChef process, Amelia was mentored by chef Tony Budde from Dumfries & Galloway College.
He was invited to judge the heat at St Joseph’s before mentoring the winner, Amelia, to prepare her for the first regional final at South Lanarkshire College. There, she came out top from the eight competitors.
The South and Central Scotland final at City of Glasgow College was a step up, with Amelia and her 11 rivals having to produce two portions of a main course, and a dessert, but in her second year competing at that level, she “blew the judges away” with her main course of pan-roasted venison served with a port and redcurrant jus, colcannon and root vegetables, followed by chocolate orange fondant with crème fraiche.
The judge that day, Chef Graeme Cheevers, Chef patron of Unalome and Loma, who took part in the competition himself in 2004, said: “Amelia did a fantastic job, beautifully cooked Scottish venison, a great jus and well-seasoned colcannon.
“Her dessert was also really well balanced, with the crème fraiche adding the right amount of tart to the dish. I know it’s her second year giving FutureChef a go and she’s the perfect example of what perseverance and honing your skills can accomplish.”
Amelia with Springboard trustee Michael Taylor CVO, Deputy Master of the Royal Household (Image: Mike Bolam)
Amelia’s London experience began with a dinner with judges and sponsors on 22 March at the Mandarin Oriental, Hyde Park, where she met Springboard trustee Michael Taylor CVO, a former St Joseph’s College pupil, who is now Deputy Master of the Royal Household, leading the hospitality operations team for the Royal Palaces.
The first round of the competition the following day was a skills test, in which competitors had to make and pipe choux pastry. This was then baked and became the base for the dessert, a Paris Brest, with the young chefs choosing their own flavours and fillings from a set list of ingredients. Amelia’s choice was a rhubarb and custard theme.
The main course had to be vegetarian, so Amelia chose to make a cauliflower curry, served with cauliflower rice, yoghurt and wild garlic sauce and pickled cauliflower.
“It has been an incredible journey, from that very first heat at school all the way through to London—an experience we will never forget,” says Tony.
“Amelia can cook and understands flavours. She is always on time and puts effort into our practice.
“Whatever path Amelia chooses within hospitality, or in life, I believe she will succeed. Her determination, passion, and quiet strength shine through in everything she does.”
He said Amelia had had fantastic support from her school, particularly from Home Economics teacher Isla Porteous, and from her family.
Amelia Lockhart (Image: Mike Bolam)
Ms Porteous said: “I’m so proud of Amelia. I can’t thank Tony enough for all the work he has put into her, we have been a great team, but it has been Amelia who has made this happen. This has been the highlight of my 19 years of teaching.”
Tony also praised Springboard for the invaluable inspiration and support they give to young people who dream of becoming chefs.
Now in its 27th year, Springboard FutureChef is the UK’s largest school culinary competition. Designed to develop the next generation of chefs, the programme connects students from diverse backgrounds with chefs, employers and mentors.
It provides early access to skills, guidance and real-world experience, “supporting long-term career progression and building a more diverse, resilient workforce”.
Its previous competitors include Poppy O’Toole, the self-entitled ‘Potato Queen’ of Instagram, Tom Hamblet, winner of Masterchef the Professionals, and Young MasterChef finalist Bobby Odu, the owner of Bobby Bakes.
Having won the Glasgow final this year, Amelia will be a judge rather than a competitor in next year’s competition, and will also judge for Tony on his Master Chef course at Dumfries & Galloway College.
Although she doesn’t yet know what she wants to do for a future career, Amelia recommends Springboard FutureChef to other young people, saying: “It’s an amazing experience, just go for it, what’s the worst that could happen?”
Springboard FutureChef headline sponsors include Savoy Educational Trust, Worshipful Company of Cooks and Country Range. FutureChef is supported in Dumfries &Galloway by the Holywood Trust. www.futurechef.uk.net
Amelia’s rhubarb and custard themed Paris-Brest (Image: Mike Bolam)
Rhubarb and custard themed Paris-Brest
Here Amelia shares her recipe for the rhubarb and custard themed Paris-Brest she made in the competition. The decadent pastries filled with cream are like giant profiteroles
Ingredients
Serves four
115 g strong white flour
70 ml water
70 ml whole milk
55g salted butter
(at room temperature, cubed)
10 g caster sugar
3 x medium eggs lightly beaten
1 x egg yolk for egg wash
Method
Gather and weigh all the ingredients.
On a sheet of parchment paper draw 4 circles approx. 8cm wide and turn the paper over.
Sift the flour.
Put water, milk, salt, sugar and butter into a thick bottomed pan. Slowly heat to melt the butter without evaporating the liquid. Bring to the boil, remove from the heat, add the flour and beat till it becomes a smooth dough and leaves side of the pan clean.
Return to a medium heat, stirring intermittently for 2 minutes to cook out the flour. Remove from the heat.
Leave the choux to cool slightly and gradually add beaten eggs (do not add the eggs if paste is too hot, as this will cook the eggs)
Mix thoroughly and evenly until the desired consistency is reached and you have a smooth paste.
Prepare the piping bag, inserting the nozzle, fill and twist to ensure your paste does not overflow out of the bag.
Pipe 4 rings neatly over the template. Hold the nozzle of your bag about ¾ Inch above the paper and pipe slowly. Lessen the pressure as you come to the end, allow your paste to overlap slightly.
Using a pastry brush, dip in water and lightly smooth the overlap.
Egg wash with the egg yolk and bake at 180c bake 15/20 minutes till well risen and golden in colour.
Once baked, remove from oven and slice in half.
Lay your choux rings on a baking tray and bake a further 5 minutes to dry out, remove from oven to cool.
The choux rings are now ready to
be filled.
Rhubarb Pastry Cream
Ingredients
400g fresh rhubarb (chopped)
80–120g sugar
3 egg yolks
25g cornflour
250ml whole milk
30g butter
Pinch salt
Optional: vanilla or orange zest
40g sliced almonds
Method
To make rhubarb purée: Cook the rhubarb with half the sugar over medium heat until soft (10–15 minutes). Strain then blend for smoothness. Leave to cool. Keep the stock syrup.
To prepare the pastry cream base: Heat the milk gently. Whisk the yolks and remaining sugar and cornflour. Temper with hot milk, then cook until thick. (Reduce slightly)
Combine: Stir in the butter, salt, and 150–200g rhubarb purée (to taste). Chill completely before adding double cream and piping.
Roast 40g sliced almonds, coat in the rhubarb stock syrup, strain and spread onto a heat proof mat, then bake until golden brown. Set aside to firm and cool. Break into small pieces and garnish all around the top of the choux Paris-Brest.
Rhubarb Diplomat Cream
500g rhubarb pastry cream (from above)
150–200ml softly whipped cream
Fold in gently once pastry cream is fully chilled. This will make the texture airy and mousse-like
