Dorset is now home to the best school chef in the South West for 2018.

Tracey Ford of Gillingham Comprehensive School took part in the LACA (Lead Association for Catering in Education) South West School Chef of the Year 2018 in the regional heats on Tuesday, January 16.

The competition, which the Dorset Echo reported on Thursday, January 11, saw Tracey and 9 other South West school chefs, including Christopher Plowman of Shillingstone Primary School in Blandford Forum, prepare four portions of a main course and a dessert suitable for serving to 11 year olds in school within 90 minutes.

Unfortunately Christopher was not successful, however it was different news for Tracey, who pipped Steve Fowell from Mendip Green Primary School in Weston Super Mare to the title.

Tracey’s winning dishes were: for main course: Healthy Italy- Gnocchi in rustic tomato sauce with roasted vegetables served with cauliflower, garlic & parmesan sticks; for dessert: Italy’s Best Kept Secret-Panna cotta on a shredded wheat base with a zesty beetroot sauce.

Tracey said: “I’m just a little bit shocked. Because I did it last year, it’s just a little surreal.

“It went very well this time, this time it went swimmingly.

“I didn’t think I had won, but I certainly did the best I could.”

The result means Tracey will now go on to compete against nine other Regional Champions in the National Final, which is to be held on Thursday, March 8 in Stratford Upon Avon.

The winner at the national final will receive a £1000 cash prize and the trophy, as well as a commemorative plaque, a work experience trip and an invitation to a calendar of high profile catering industry engagements between 2018 and 2019.

The second and third place winners will receive cash prizes of £500 and £300 respectively.

The judging panel for the National Final will be Justin Clarke, Food Development Chef for Maggi at Nestle Professional.

Speaking at the beginning of the 2018 competition, LACA National Chair Tim Blowers said: “There is no secret formula to participating.

"It simply requires school cooks with passion, dedication and oodles of culinary skill mixed together with delicious, nutritious dishes prepared with creativity and flair.”