Hannah performed amazingly well on Monday under very stressful conditions.  To name but two, her first two ovens didn’t work so she had two false starts with her brownie and her very important ‘brownie tin’ had been left in Kilchoan!

The environment the young people cook in is extremely stressful with Britain’s 10 Top Chefs judging and watching the young people cook. The venue is amazing, Westminster College, and Hannah had a super ‘Kitchen Porter’ alias College Student, who worked really hard to make sure Hannah had everything she needed.  The Head of Curriculum invited Hannah to accept a place in Westminster College any time which was a great honour.

In the end, Hannah produced her two dishes, Lemon and Black pepper Goat’s Cheese Mousseline with 7/8 accompaniments, like Garlic Confit, Almond and Cauliflower Puree, Apple Parisiene, Apple Puree, Sauce Vierge, a Red Wine Syrup, and Deluxe Chocolate Brownie with salted caramel ice cream and a Tuille spoon, in time and beautifully presented – an achievement in itself and one that not all the young chef’s managed on the day.

She was as gracious as ever throughout the whole weekend and we should all be very proud of her and her success.

Huge thanks to Gary Phillips and Kilcamb Lodge for their mentoring and support of Hannah - we wouldn't be there without you! to Graeme Strachan, Springboard Scotland Regional Organiser for his encouragement and organisation with travel and everything else and of course to Hannah's Mum and Dad for all they did to support us throughout the competition and the London weekend!