Tegan, 13, cooks lunch for 40 Rotarians at Llanelli hotel

Brynwgyn Comprehensive School pupil Tegan Andrews had her chef's hat on again on Friday to help cook lunch for 40 members of Llanelli Rotary Club at the Stradey Park Hotel.
Tegan, 13, was the winner of the first ever Young Chef competition to be staged by Llanelli Rotary Club.
Part of her 'prize' included a morning working in the kitchen of the Stradey Park Hotel with Star columnist and TV celebrity chef Anna Brown.
"I was nervous to be cooking for so many people at the Rotary Club lunch, but I was made to feel very welcome and I didn't get any complaints," said Tegan.
Tegan helped supervise a three course menu of Welsh leek and sweet potato soup; sugar crusted lamb; raspberry and Caerphilly chocolate pots.
She is pictured with Anna Brown and Llanelli Rotary Club president Alan Owen.
On Saturday (March 2), Tegan takes part in the Rotary District Final of the Young Chef competition in Builth Wells.
The Young Chef tournament is part of a national competition which offers a host of prizes, including a trip to Tuscany, a day’s tuition with a Michelin-star chef in the UK and a cash prize.
One of the organisers of the Llanelli heat of the competition was Rotarian Alison Evans.
She said: "Rotary International in Great Britain and Ireland believes it is highly important to encourage and develop creativity in young people, and this includes creativity in the kitchen.
"Cooking among young people is a growing interest and a valuable life skill. Schools seem to agree and hence the RIBI Young Chef competition, in association with Filippo Berio, moves forward from strength to strength each year producing some superb quality cooking from our young people aged from 11 to 17."
Judges of the Llanelli competition were -
Anna Brown, celebrity chef and Llanelli Star columnist; Simon Wright, Welsh food champion, broadcaster, author and food critic; Stewart Williams, executive Head Chef at the Stradey Park Hotel and lecturer.
The competition was open to students aged 11 to 17 years.
The challenge was to prepare a three-course meal for two people in two hours, with a budget of £15.
Rotarian Mark Evans, one of the co-organisers of the event, said: "The standard was quite exceptional and the judges were full of praise for the effort, ambition and creative ingenuity of the young chefs.
"Our grateful thanks got to Bryngwyn School for hosting the event, in particular Sarah Lewis, food technology, and the headteacher Paul Jones."
The runner-up in the competition was Elyse Mowbray, 14, Bryngwyn School, who served up leek and potato soup; rolled chicken with Welsh cheese, spinach and sweet potato; poached pears in Welsh honey.
Other contestants were -
Josh Davies, 13, Bryngwyn School - tomato and basil soup; balsamic lamb with a pea purse; baked raspberry cheesecake.
Maris May Latham, 16, St John Lloyd School - asparagus wrapped in parma ham; vegetable curry; mini pavlovas.
Chloe Pride-Aylott, 12, Bryngwyn School -cheese and tomato bruschetta, salad and balsamic glaze; vegetable pot pies with home-made chips and mayonnaise; raspberry and white chocolate cheescake, fruit and raspberry sauce.
Ewa Topor, 14, Brynwgyn School - potato pancakes with strawberry jam and yoghurt; pierogi, soft dough with white cheese with vegetable salad; strawberries in jelly with cream and chocolate on top.
R.I.B.I.Young Chef is designed to encourage young people to:
· Develop cookery skills
· Develop food presentation skills
· Consider healthy eating options and food hygiene issues
· Prove their organisational and planning skills
· Prove their ability to cope in a demanding situation.