Budding chefs put SEND on the menu

They joined two other young competitors from specialist schools in Aylesbury and Bloxham to battle it out in the Springboard SEND FutureChef competition, held at the Miele Experience Centre in Marcham Road.

The finalists were: Louis, Aurora Boveridge College; Christopher, Aurora Foxes; Elizabeth, Aurora Hanley school; Arthur, Aurora Hedgeway school; Ethan, Aurora Ivy Lane school; Autumn, Aurora RIS Mansfield school; Leah Bloxham Grove Academy and Leah Pebble Brook School.    

The young chefs each had to cook a chicken-based main course followed by a dessert incorporating chocolate. Each dish was assessed by a seven-strong judging panel headed by FutureChef Chair David Mulcahy; Paul Taylor, Executive Chef at Hilton Birmingham Metropole and Mark Belford, Principal of HIT Training’s Chef Academy in London. 

There were five awards up for grabs with Louis, from Boverige College, crowned overall winner after impressing the judges with his BBQ chicken wings with blue cheese dip, celeriac remoulade, vinaigrette, dressed potato and carrot salad, followed by a chocolate and raspberry roulade.

 

“I’m really pleased to have won. It was nerve wracking at first but once I got into the flow of it, it was enjoyable." Louis, overall winner

 Louis said: "The competition pushed me out of my comfort zone but I rose to the challenge. I’m very grateful to Dan Spraggs, my teacher, who persuaded me to enter, Chris Sprague, from CISA Consultants, who was my mentor on the day and everyone who helped organise the event.”

Aurora CEO Kelvin Donald, who was at the competition with COO Sharon Pearson and South West Ops Director Kim Welsh, said it represented one of the many ways our young learners were being encouraged to discover their own, individual passion.

He said: “By providing a breadth of experiences and opportunities that give them a glimpse of what their future careers might be, we at Aurora are more able to develop effective pathways to get them there.

“It’s this approach that, in 2025, saw 100 per cent of our leavers progress into education, employment or training, well above the national average.

“Based on the skills that our young chefs demonstrated today, and the confidence they gained in taking part in the competition, there’s no doubt that a successful career in catering and hospitality awaits.” Kelvin Donald, Aurora CEO.

 Lead Judge Mark Belford said: “It's a privilege to support the Springboard SEND FutureChef competition once again. Events like this are vital for our industry - they open doors, build confidence, and celebrate the incredible talent and creativity of young people with SEND. 

“Their passion for food and determination to succeed is genuinely inspiring. At HIT Training, we are committed to championing inclusivity and creating opportunities for all, and this competition perfectly reflects those values. It’s essential that as an industry we continue to support platforms that allow every young chef to thrive.”

 Springboard Ambassador, Michael Taylor, from Sodexo, who organised the competition, said it was great to see so many young people with learning difficulties overcome the challenges of taking part in a competition.

He said: “There were restrictions on what to cook, a set budget, and they had to cook in a kitchen they hadn’t seen before, all in the hope they’d be crowned the overall winner.”

The Springboard SEND FutureChef competition has been running for three years and is supported by hospitality giant Sodexo, Hilton Hotels, HIT Training, Croyde Bay Resort and the charity Springboard UK.

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The full list of prize winners 

Best in Workmanship, Skills and Techniques: Arthur, Aurora Hedgeway
Best in Composition, Taste and Flavour: Autumn, Aurora RIS Mansfield
Best in Creativity and Presentation: Christopher, Aurora Foxes
Best in Use of Local Produce and Food Waste: Christopher, Aurora Foxes
Overall winner: Louis, from Aurora Boveridge College

And what did our talented young chefs think?  
 

Autumn, RIS Mansfield

Marry me chicken with dauphinoise potatoes. Chocolate melt-in-the-middle cake with a pouring raspberry sauce

“I did have a slight technical issue but nevertheless I did my best and I’m really grateful for the opportunity to take part. Catering is a career I’m considering, perhaps in one of the Services such as the Royal Navy or Royal Air Force.”
 

Arthur, Aurora Hedgeway

Chicken wrapped in prosciutto and stuffed with mushrooms, with citrusy asparagus and potato medallion. Chocolate brownie balls dipped in chocolate and a raspberry coulis.

"I absolutely loved it! Everyone was so friendly. It could have been an intense experience but all the other competitors were fabulous and there was a great team spirit."

"I love the theatre but this is my third year competing in the Springboard SEND FutureChef competition and each year my passion for cooking grows. Catering is definitely a career possibility – and I’m hungry to learn more.”
 

Ethan, Aurora Ivy Lane

Creamy Chicken pasta and chocolate brownie

“It was good but I had a difficult start with my brownies because I forgot to put the greaseproof paper in the tin before pouring in the mixture. I had to put the mixture back in the bowl and clean the baking tin, by which time my pasta had overcooked! So then, I had to redo my pasta. In the end, it came out pretty decent and by the end of the competition I was enjoying the experience.”

Ethan said that whilst he wasn’t sure he would end up being a professional cook he thought that the experience he gained by taking part might help him secure a job in the future – “whatever I choose to do!”

Christopher, Aurora Foxes

Somerset Chicken with Hassbelback potatoes and Chilli Chocolate Fondant with homemade ice cream. 

“I love cooking! I’ve been doing it for a while, even at my previous school. I felt I was calm today because I had a recipe and I knew what I was doing. I’m really proud of myself. After the competition, I’ll be doing some work experience with Sodexo and at the Hilton in Reading. I’m really excited by that because it will help build my experience.”

 

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The other competitors were:
Leah D (Pebble Brook School): Thai green curry with jasmine rice and a naan bread and a chocolate cheesecake with pomegranate.
Leah T (Bloxham Grove Academy): Coconut chicken curry and a chocolate cheese cake.
Elizabeth, Hanley school: Chicken cordon bleu with new potatoes, asparagus, baby carrots and a Dijon mustard sauce. Chocolate mousse with creme fraiche and orange zest.