Eight young chefs rolled up their sleeves and pulled on their pinnies to battle it out in the Rotary Young Chef of the Year contest at Cockermouth School.

The annual competition has been running for more than 20 years and was fiercely contested.

All year nine students took part in the first stage of the contest and were asked to make a dish using a local ingredient.

The three food department teachers then selected eight finalists.

The finalists each had to create and cook a two-course meal using one local ingredient and costing no more than £8.

Three Rotarians judged the meals, accompanied by Rotarian president Andy Carter's wife Diane, and Stuart Powley, head chef at The Scafell Hotel near Keswick.

Stuart said: "The standard is absolutely excellent, we need youngsters coming into the industry so it's great to see what they can all do.

"The competition is such a good idea, it really encourages them. This is the third year I have helped judge the competition, and they just get better and better."

The winner was Matthew Morris, 13, of Eaglesfield, who made a Sunday roast and sticky toffee pudding. Runners-up were Grace Lee and Molly Rankin.

Grace made pheasant with apple and blackberry puree and apple and cinnamon crumble. Molly made asparagus wrapped in Parma ham and sticky toffee pudding.

Matthew was presented with the Mike Wilde Trophy. All of the contestants were given vouchers.

Rotary president Andy Carter was one of the judges, along with colleagues Allan Fowler and John Rael.

He said: "Judging this competition is one of the perks of being president.

"The standard has been exceptional, they all deserve top marks on Trip Adviser."

Stuart added: "The judges discussed all the meals and there were a few favourites. Molly's sticky toffee pudding was sensational, Matthew's roast dinner hit the spot and Grace's presentation was restaurant standard."