The first three SCOTY regional finals took place at Brakes’ Kitchen in Reading. This year the SCOTY competition is sponsored by Bistro from Premier Foods. The competition is run by the School Food People and aims to demonstrate the importance of high-quality cooking in school meals.
Competitors must prepare, cook and present four portions of a main course and dessert with a maximum food cost of £1.75 per head in 90 minutes that meet the School Food Standards and Eat Well Guide.
Katherine, who is from Pinner Park Primary School, made a millet crusted coley served with garlic potatoes, beet puree, vegetables and a creamy bean sauce for her main course.
For dessert, she created a chocolate orange slice served with a tuile biscuit. The regional final winner wowed the judges with her two dishes - a fantastic combination of creativity and flavour.
Regional final winners will each receive a £100 cash prize and advance to the SCOTY final at The School Food Show and Forum.
Andy made a plant-based main course of homemade rice noodles in a flavoured broth with mince and vegetables. For dessert he created a steamed bao bun with custard, roasted plums and five spiced crumble.
The competition is open to all kitchen-based staff involved in the daily preparation of pupils’ meals in schools across the UK whether from a local authority or contract-catered site, managed in-house, academy school or part of a Multi-Academy Trust.
For her main course Jenna made chicken bon bon served with creamy orzo, zesty courgette ribbons and a romesco inspired sauce. For dessert she impressed judges with a caramelised peach tart with sweetened McDougalls and a basil infused bird custard.
The national final will once again be held at The School Food Show on Tuesday 7th and Wednesday 8th July 2026 at the Hilton Birmingham Metropole with the overall winner announced on the evening of Wednesday 9th July.