A cook-off for the Springboard future chef area final was held at Greenhill School's catering training kitchen on Monday .

The finalists were: Ollie Cole from Greenhill School who cooked steamed salmon on a bed of pan-fried vegetables with a horseradish cream sauce, followed by a dessert of chocolate Jaffa torte with an orange reduction; Tasha Bull from Milford Haven School who cooked chicken wrapped in Parma ham, stuffed with tomato, basil and mozzarella on a bed of stir fry, followed by a dessert of coffee brulee; and Hannah Lawrence from Pembroke School who cooked lamb steak with a port and red wine reduction, followed by a dessert of Baileys and white chocolate bread and butter pudding.

The judge was Karl Hughes, owner of The Bridge, Narberth, and also member of the Welsh National Culinary Team.

The three students were each mentored by Jamie Bessant, vocational training manager at the Tudor Lodge Academy, owned by PRP Training. Thanks go to PRP Training who allow him the time to work with each student and also provide the food for the practices and the final.

Each student had won their own school heat and had progressed to the Pembrokeshire area final held at Greenhill School. They each had one-and-a-half hours to produce two portions of a main course and dessert on a budget of £6.

It was a close competition, with Ollie Cole winning. He will now go on to represent Pembrokeshire in the Welsh final on February 10 in Yale College, Wrexham.