Hard at work in the kitchen. Photo: Pierre Butikofer.

The next generation of top chefs gave 100 diners a tasty treat last night at one of the most popular events on the Norfolk local food calendar.

Scores of students from Aylsham High School served up some sensational food to impressed customers at the Aylsham Food Festival gala dinner.

Locally-sourced produce was to the fore on the menu at the dinner at the school, which launched a weekend of events at the popular festival - the climax to the EDP Adnams Norfolk Food and Drink Festival.

Highlights from the menu included a mille feuille of Norfolk mushrooms with Binham Blue dressing, Norfolk country terrine with melba toast, poached salmon fillet with herbed coat, jubilee queen of puddings and a selection of Norfolk cheeses and chutneys.

Guest speaker Ian Russell, Wroxham Barns director, paid a warm tribute to the young people for their hard work.

He said the organisation and quality of the evening had shown that children had great potential, and should not be looked down upon.

Mr Russell also spoke about the “remarkable” Norfolk food and drink industry, and explained that the EDP Adnams Norfolk Food and Drink Festival was the largest event of its type in the UK.

Planning for the meal began at the school in spring, with students devising the menu, working out the logistics of serving 100 people, and being trained to wait at tables.

● For more reports and pictures from the Aylsham Food Festival, see the website over the weekend and don’t miss Monday’s paper.