The competition, held at the academy, was the first round of Rotary’s national Young Chef competition 2018-2019.
Katie's winning dish was a fillet of Sea Bass on mashed potatoes and lightly boiled peas followed by a lemon curd and cream-layered dessert.
Judge Robert Bird said that the taste in each layer of the dessert was distinct and excellent. All the judges asked Katie for the recipe.
Seven students took part – Katie, Sophie Morris, Sophie Corfield, Abigail Marshall, Anthony Lenton, Rae-Alexis Butterworth, and Phoebe Braddock.
The brief was to produce a healthy two-course meal for two people in one hour 30 minutes for less than £10, as well as preparing the table on which to serve the meal.
The offerings were judged by four expert judges. They were Mark Lewis, Hadley Park House Hotel; Charles Dundas, head chef, Hadley Park House Hotel; Robert Bird, Hospitality Industry Training; and Michelle Parker, school adviser.
The presentations were made by Anne DeVere, President of Wrekin Rotary Club.
Runner-up Anthony's dish was Zinger Ginger Salmon on egg noodles served with broccoli followed by brandy snaps served with clotted cream served with raspberry coulis. The judges said making his own brandy snaps was a real skill and one that they had not seen done by students in a long time.
In third place was Abigail Marshall who created a Mexican themed dish of taco stuffed peppers and banana-filled taco with chilli chocolate sauce. The judges said that she had really brought the feel of Mexico to the table with the correct balance of flavours and spices.
Katie Wear will now go through to the Rotary district final in Stafford in February 2019 where she will cook a three-course meal for two people in two hours with a £20 budget.