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The Springboard 2016 FutureChef winner spent a day working alongside the Sodexo team at Royal Ascot as part of her official prize.
Bethan Disley-Jones, 15, from Pensby High School in Merseyside rose above 8,000 12-16 year olds from across the UK to win FutureChef earlier this year.
In an action-packed couple of days, Bethan and her family enjoyed an afternoon tea at Eton College and dinner at Heston Blumenthal’s Hinds head in Bray.
Bethan then spent the morning with Sodexo executive chef Malcolm Emery and the team at Royal Ascot preparing food for the some of the 300,000 visitors to the five-day event.
Sodexo executive chef at Everton FC’s Goodison Park Gareth Billington mentored Bethan through the regional heats and the national final. Bethan is Gareth’s third mentee to win the competition in four years.
Bethan Disley-Jones said: “My prize for winning FutureChef was a chance to cook at Royal Ascot. It was an amazing experience and one I thought I’d never have! Everyone I met was so lovely and made me feel very welcome. All the advice they gave me will be very useful in the future.
“I first helped plate up desserts and starters and then helped with lunch service. This was my first real experience in a busy professional kitchen and I really enjoyed it! I also had a tour of Eton College and had dinner at Heston Blumenthal’s Hinds Head restaurant. These are things I never thought I’d have the chance to do!
“I would like to thank David Mulcahy, Malcolm Emery and all the Sodexo staff that I met. Thank you for giving me and my family such a wonderful couple of days.”
David Mulcahy, culinary director, Sodexo UK & Ireland, said: “As sponsor of the FutureChef first prize we were delighted to host Bethan and her family with a tour and afternoon tea at Eton College, dinner at Heston Blumenthal’s Hinds Head in Bray and then to work behind the scenes at the world renowned Royal Ascot event.
“FutureChef sees over 8,000 young people between the ages of 12-16 years of age participate each year. As a long term sponsor Sodexo is proud to support this vital initiative, discovering and supporting the future of our culinary heritage.”