Pupils from a primary school in Oxford have been crowned champions of a regional cooking competition for young chefs.
Three Year 6 students from St John Fisher Catholic Primary School secured first place in the Primary Junior Chef of the Year Oxfordshire 2026 contest after competing against more than 100 other schools.
Their victory came courtesy of a menu constructed entirely from produce cultivated on the school grounds.
The winning team consisted of Davide, Roxanne and Angelina.
Their Plot to Plate submission included a spring onion soufflé, fresh pasta prepared with vegetables from the school allotment, and a chocolate courgette brownie.
Judges reportedly found the dishes impressive.
According to accounts of the competition, the team expressed satisfaction that their win stemmed from produce grown within the school itself.
One team member noted Italian heritage contributed to confidence in the pasta preparation.
Concerns were apparently held beforehand about whether the soufflé would rise properly, though it apparently turned out well.
The allotment where the vegetables were grown received funding from Good Food Oxfordshire and Oxfordshire County Council.
Eggs used in the dishes came from chickens kept at the school by the pupils themselves.
Additional ingredients were supplied by The Oxford Food Hub, a charitable organisation based in Botley.
The final stage of the competition involved just three schools, with the cooking taking place at Wychwood School on October 2.
Teaching assistant Michelle Turton guided the team through planning and rehearsal of their dishes.
Paul Higgins, headteacher at St John Fisher, offered commendation for the trio’s achievement.
He observed that they had succeeded using produce from their own allotment, their own chickens and supplies from The Oxford Food Hub, demonstrating that quality food can be grown and prepared in urban settings.
As recognition for their accomplishment, the school received a class visit to Little Rollright Farm, arranged by the Sustainable Food Trust.