From left - Bryan Baughan, Current Master of the Worshipful Company of Innholders, Margaret Georgia, Sponsor from The Savoy Educational Trust, Rick Owens and James Martin.

Last month Rick Owens from Whyteleafe entered the Springboard's FutureChef 2014 competition held at Westminster Kingsway College. Rick was one of 12 finalists who had been selected from 8,200 competition entrants in the regional heats.

The finalists were all taken out for dinner the night before and put up in a top London hotel. On the day of the competition the contestants were driven by coach to Westminster Kingsway College where they were greeted by Brian Turner and a film crew and photographers. They were then shown to the kitchens and allowed to set up with their mentors. Once set up the competition began. The contestants had two hours to prepare a couple of quality dishes on a budget of £10. Soon after the cooking started, James Martin and the six executive chefs arrived to judge the meals. Rick came fourth with his two courses that consisted of Mediterranean cous cous crusted sea bass, sweet mustard crushed new potatoes, wilted greens and white wine creamed fish sauce for the main course and for dessert he made a chocolate cheesecake, raspberry ice cream and spiced poached pears..

Rick is currently studying at Riddlesdown School in Purley where he will sit his GCSE's next year. Anna Carmichael, from Liverpool won first place at the competition.

After winning the competition, Rick said: “The FutureChef final was amazing! I can't believe I made it to the last 12 from 8250 entries. I have a passion for cooking and wanted to improve and gain more skills. It was an eye-opener to cook under pressure for a period of time with a limited budget.

“My mentor was my father and I owe a lot of thanks to him. The competition has opened a lot of doors for me for the future. For example, I have been asked to do some work experience at Le Manoir, Raymond Blanc's prestigious restaurant, and cook with Elior for ten VIP guests."