WORKSOP College’s inter house cookery competition could easily have been mistaken for Masterchef recently.
Four finalists wowed the judges, which included headmaster Gavin Horgan, chocolatier Shelly Preston and Welbeck Farm Shop manager Michael Boyle.
The winning main course was duck breast callotine wrapped in pancetta served with a confit of sour cherries, which was created by the chefs from Shirley House, whilst the Portland team impressed with their croqembouche with spun sugar nest.
Portland House was crowned the winner. Chefs Harry Mills and Will Clothier were presented with a £30 prize donated by the Welbeck Farm Shop.