Pupils Maddie Thorpe, Rebecca Lucas and Daisy Ritchie, supported by school caterer Alison Leaver, baked their way to the top spot with their delicious and incredibly light profiteroles. The team used locally-sourced eggs and strawberries in its recipe to adhere to the provenance criteria. Sarah Robb, food service marketing manager at Premier Foods, which hosted the competition, said: Provenance was the central theme of this years event and the children astounded with their creativity. We were very impressed by their dedication, enthusiasm and how involved they were in sourcing local ingredients. Spaldwick Community Primary School used eggs, which were laid by chickens owned by a friend of the team, and strawberries grown nearby to make their winning profiteroles. The school was awarded £1,000 worth of kitchen equipment, a prize which was presented to them by Peter McGrath, chairman of the Lead Association for Catering in Education, in front of a captive audience.