TWO schoolboys have been crowned as the best cooks in the South in a competition.

Freddie Moylett and Dylan Baignent-Milton from Varndean School, Brighton have won the Create And Cook Competition, which aims to celebrate local food and nurture young talent.

Youngsters across the South were challenged to create menus using locally produced ingredients and four pairs were chosen to cook their dishes in the final at Newlyns

Cookery School in Hook, Hampshire.

Freddie, 13, and Dylan, 14, won with their High Weald Slipcote and spinach ravioli with a sage butter sauce, a Pulborough heritage tomato and watercress salad and Royal Pavilion choux with Sussex berries and a coulis.

It is the first time a school in Sussex has won the competition.

They wowed the judges with their culinary skill and their menu which had “real Brighton spirit”.

Kristian Wright, development chef from Natures Way Foods, said: “It’s inspiring to see the next generation of budding chefs so passionate, not only about the food but where the food is from.

“I was blown away by the ability on show.

“They all did brilliantly.”

In the competition run by fit2cook food education, Brighton and Hove High School pupils Alice Wood and Anna Hall cooked a Mexican ceviche with red onions, peppers and home-made

guacamole plus Scottish

shortbread with edible flowers and a fruit salad with a lime syrup.

Evelyn Olliver and Caitlin Meaney from Angmering School cooked Sussex tomato, spring onion and Sussex Charmer cheese quiche with a summer rocket salad plus a Worthing honey and raspberry cheesecake with raspberry coulis

Min Raisman from fit2cook said “All the cooks had really researched their ingredients and their menus had a real flavour of where they live.

“Freddie and Dylan had gone the extra mile making their own ravioli and croquembouche with Sussex ingredients and their presentation was stunning.

“They are confident cooks who know what they like.”

The boys won £300 for the school and a trophy.

They will also have their recipes professionally photographed and made into recipe cards.