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In the regional Yorkshire and Humberside final, Amanda Phillips from Bentley High Street school in Doncaster came out in top with her Greek summer feast main and lime & ginger tart dessert

Her main consisted of meatballs with cauliflowers couscous, pitta bread and lemon and herb potato wedges while the desert featured light custard on a ginger base with meringue topping, with spiced rhubarb compote.

Runner up for the region was James Brown from Queen Ethelburgas school in york, who impressed judges with his melt in the middle Queen Ethel’s burger with potato and spinach muffin main and sweet potato brownie with coconut custard dessert.

Phillips qualifies for the national final which takes on Thursday 8th March 2018 at Stratford Upon Avon College.

She will be looking to follow in the footsteps of fellow Yorks and Humberside chef Tracy Healy, who won the SCOTY 2017 competition.

Making it through to the final from the combined North East & Scotland region is Abdul Mahdoul from Walbottle Campus in Newcastle.

He qualified with his main of Petite Marmite de Boeuf, a dish made up of slow braised beef in a rich tomato and thyme sauce, with cheesy Gruyere potato, wilted spinach and carrots served with crusty herb fougasse.

For dessert, Mahdoul made light vanilla crème fraiche panna cotta- a creamy panna cotta with mango, pineapple and berries served with a coconut crunch shortbread biscuit

The regional finals for SCOTY 2018, sponsored by Maggi from Nestlé Professional, will continue throughout November and up until January.