The 16 year old, who comes from Helmsley and studies at Ryedale School, beat eight other finalists to the title, in a competition that had over 4,000 entries.
Souter’s winning three-course meal was made up of three courses, starting with a salad of langoustine on marinated goat’s cheese and confit of cherry tomatoes and a citrus mayonnaise; followed by a Trio of duck served with thyme mash and orange sauce for the main course. His dessert was fresh vanilla pot with a compote of rhubarb.
The competition, which covers Great Britain and Ireland, held the final at Westminster Kingsway College. Souter walks away with a trip to Tuscany to see the olive oil harvest, the Rotary Young Chef Rose Bowl trophy, £250 and a day’s work experience at Fifteen restaurant.
Trevor Howard, a sous chef at Fifteen and one of the judges commented; “The finalists have all done really well. I have been thrilled by the tastes and delightful flavour combinations produced by the young chefs, they are all outstanding youngsters.”
Gary Hunter, Head of Culinary Arts at Westminster Kingsway College, said: “The standard of the young chefs in the Rotary Young Chef competition has been fantastic. The level of cooking and the knowledge of the competitors were extremely high and I would welcome any of the eight finalists to study at Westminster Kingsway College in the future.”