Weston-super-Mare 14-year-old Abbie Stinchcombe's Stilton sauce duck and apple tart tatin won her the Young Chef of the Year competition at Weston College.

The entrants were asked to prepare a two-course meal – main and dessert – using the theme of 'organic and seasonal delights'.

Their dishes were judged on their appearance, use of fresh, local produce, originality and taste.

Abbie, a pupil at Priory School in Weston, took the award with a winning main course of duck, sweet potato and leek served with a Stilton sauce followed by an apple tart tatin.

Rory Sparshott and Molly Freeman, both of Sidcot School, Winscombe, achieved second and third places.

Competition judge Mark Veale, head chef at Cadbury House Hotel, said: "I was really impressed with Abbie's dishes, especially her tart tatin, which I thought was very brave for someone so young.

"It was perfect and the quality of the tart was better than some of the restaurants I've eaten in."

The competition gave young people the opportunity to put their cooking skills to the test and to help them consider careers in hospitality and culinary work.

Abbie was presented with prizes including an iPod, with a voucher to download music, and a trophy for her school.

The other finalists all received professional chef whites.

Dave Trounce, head of the faculty for service sectors at Weston College, said the competition was the perfect showcase for some of the most talented and creative young chefs in North Somerset.

"The West is increasingly gaining recognition for the quality of food it produces and the chefs and restaurants that make use of the excellent local produce," he said.

"The competition is the students' first taste of competitive cooking in a restaurant environment and I hope it inspires them to continue their journey towards a career in hospitality."

The event, which was supported by catering equipment firm Nisbets and Bristol's Cadbury House Hotel, also featured a buffet, live demonstration from Mark Veale and an opportunity for guests to view the finalists' dishes.