Delicious smells, sounds and sights wafted around a Workington school as young chefs went head-to-head on the hobs.

A group of nine pupils from years nine and 10 at had two hours to prepare a three-course meal for two people from scratch, with a budget of £15.

The contest, which was sponsored by the Rotary Club of Workington, mirrored the rules used in Rotary's regional and national competitions and, once chosen, the winner will be put forward to represent the area against the north west's finest young chefs.

Teacher Joanne Fowler said: "We've got some best of British food, some classic French dishes, some Caribbean meals.

"They're all very focused and have put a lot of work in in their own time after school for two or three nights, researched their recipes and planned everything out.

“We're always trying to improve and I think we'll definitely have gone up a big step from last year."

Winner Cameron Sampson, 15, made watermelon and feta salad, one pan duck with savoy cabbage and mash, and summer berry terrine.

Ellis Nicholson, 14, whipped up roasted peppers with goats cheese for a starter, buffalo chicken breast with wedges and coleslaw, and key lime pie to finish runner-up.

Aaron Foster, 15, made a green soup and scone starter, a jerk chicken main dish with rice and peas, and oreo cheesecake for dessert to receive a certificate of merit.

Another certificate of merit went to 14-year-old Owen Hughes for his onion bhaji, chicken curry with peshwari naan and rice, and kulfi.

Ciaran O'Donnell, 14, dished out chilli cod goujons with lemon mayo, chicken kiev with new potatoes, carrots and broccoli, and hot chocolate fondant.

Sophie Collins, 13, went for vegetable soup with flatbread, chicken and leek pie with chips and vegetables, and red fruit with foaming sauce.

Bethany Cross, 14, went for an old favourite with chicken tikka, basmati rice and coriander naan, with a mushroom bhaji and raita starter and ginger ice cream and biscuit pudding.

Garlic mushrooms and bread kicked off 14-year-old Nathan Mounsey's offering, followed by beef stir fry and white chocolate mousse.

And Danielle Valuks, 14, served up vegetable samosa, chicken tikka with rice and naan bread, and vanilla cheesecake.

Rotarian and former chef Ian Lewis-Dalby helped judge the entries on presentation, cooking skills, final product and health and safety.

He said: "I find it very surprising what they produce and there are some very adventurous things going on which is brilliant to see."

The Rotary Club of Workington provided a set of high quality knives as a prize.