Brimming with confidence, and so accomplished. And only Year 9.

These young chefs gathered in Writhlington School in Radstock today (March 6) for a master class in cooking with some of the leading names from the world of cooking.

Giving a class to the excited but so composed youngsters ahead of the competition, Michelin-starred chef Josh Egerton who has been a Great British Menu competitor three times.

The Pony & Trap chef inspires with a pre competition master class, image Nub News

Also on hand to judge the timed and budgeted dishes, Martin Blake, head chef at the Royal Crescent in Bath and Steven Shore who was previously chef at The Moody Goose.

They were at the school to judge the finals of the young chef competition, to make tough decisions about which of youngsters who delivered a mouth watering dish in just an hour and a half and within a tight budget, deserved top spot.

Head of Department Chris Long explained: " These youngsters have a passion for food already but they need to create something special for the judges under pressure of time and cost.

" None of them are playing it safe, they are making dishes which are exciting and inspiring. All of them are Year 9s and have already shown such flair and commitment."

The school has a clear drive to put food and technology at the core of their teaching, hoping to encourage pupils to consider a career in the kitchen.

It seems to be working, and today (March 7) those esteemed judges reported that : " The quality of the food from all students was exceptional and the judges found it really hard to pick a winner. "

Nub News talked to one finalist (who did go on to win) who told us they had cooked their chosen dish four times to make sure it would be perfect.

Through to the finals from Writhlington School and showing a calmness just moments before the hour and half allowed to cook, was Maisie Spear who is just 14. She was cooking up hand made pasta and chicken, but had adapted her menu at the last minute to bring in more flavours.

Young talented chef Maisie Spears at Writhington School

"I have practiced a few times but I am just rolling off of luck", she said (which is clearly not true). " The difficult bit It is trying to do everything at the same time, what goes first what goes second, if you cook your sauce first could it burn, but if you do your pasta second will it not be cooked enough."

Maisie, who finds cooking, even under pressure, fun even at home, told Nub News that she is thinking of turning towards a career in cooking.

She said: " Now I am serious about work in the industry....if I could do it my way I would explore different flavours in different countries and then create my own restaurant to open everyone's eyes to all the wonderful ingredients and cultures out there.

"Exploring what makes cooking .. it is not just about food.. So a sandwich doesn't have to be just a bit of food, there is so much that goes into it. "