STUDENT chefs from Forth Valley College served up success at this year’s ScotHot food, drink, hospitality and tourism trade show.

Held in Glasgow’s SECC last Wednesday and Thursday, the event provided a showcase for predigious talent across the industry.

And two teenage chefs from Clackmannanshire were among those to walk away with awards on the day.

Peter Kikke (16) from Clackmannan is a modern apprentice Level 2 professional cookery student and was the youngest competitor at the entire event.

He picked up a silver in the risotto category, a bronze in the apprenticeship challenge as well as a merit award in for shellfish.

Peter said: “I enjoyed every minute of it and not only was it the first time I had been in competition, it was the first time I had seen some of the ingredients as well.

“I really loved dishing up the risotto as I was pretty pleased with it and doing it front of the judges was exciting.” William Bissett (17), from Sauchie, is a Level 3 professional cookery student and took home a bronze medal in the risotto category.

“It was a really great experience,” he said. “The thrill of standing on that stage with all those people and judges watching what you were doing and congratulating you on the food I was producing, was great.

“It was my first time in competition, but I am looking forward to doing more in the future.” Connor Stewart (18) from St Ninians, Stirling, is a Level 3 professional cookery student and won a bronze in the risotto category along with a bronze and hygiene award in the Innovative Past Dish category.

He said: “The rush you get when you only have 30-40 minutes to create a dish is stressful, but great at the same time. I was delighted with the plating-up of both of my dishes.” Chef lecturer Martin Luti who along with business development coordinator Craig Anderson, led the FVC ScotHot delegation to the event, said: “I am very proud of the way the students conducted themselves.

“They were very nervous before stepping onto the stage, but their confidence grew when they got underway and they enjoyed the experience.

“To top it off by coming home with all these medals and certificates really is the icing on the cake.”