Three boys entered the school heat.
Lucas Halliday – Tikka spiced salmon served with chilli and yogurt dip, buttered rice and home-made naan bread.
Connor Beatie – Hand-crafted tagliatelle with a creamy carbonara sauce.
David Ireland – Pan seared Highland venison with a red wine and blackberry jus served with mashed potato and savoy cabbage.
The competition was very close. There was a high level of culinary skill demonstrated and dishes were produced to a high restaurant quality.
The judges, Mr Aithison and Mrs Farell had to spend some time deciding on the winner as it was such a difficult decision to make.
David Ireland was the winner and will go through to the local finals in January.