Impact Food Group’s Ghyslain Pramayon achieves place at SCOTY final
The SCOTY competition, which is sponsored by Bisto from Premier Foods, is the perfect showcase for passionate school chefs to demonstrate what they do best every day.
Each regional final winner will receive a prize of £100 as well as a place at the National Finals. The National Final winner will get £1,000 cash and a work experience trip.
Ghyslain made a sweet baked tandoori chicken with Indian rosti potatoes, curried cauliflower served with a grilled chapati, mango salsa and refreshing mint sauce for his main course.
For dessert he created pancake samosa filled with fresh fruit mix, orange segment, diced pineapple and kiwi bonded in coconut served with a mint cheesecake and a ‘suzette’ orange syrup.
He will be looking to repliacte the success of his colleague Erin Ward from Impact Food Group, who despite being a wildcard, went on to lift the SCOTY trophy last summer. The final will take place at The School Food Show & Forum in July.
Terri-Ann Vineall from Oundle School was named as the runner-up in the East Midlands regional final. Some wildcards for the SCOTY final will be announced after all the regional finals have taken place.
The final two SCOTY regional finals are the South West and Wales regions, which will take place on Wednesday 6th May 2026.