AN ASPIRING Wee County chef has a "bright career ahead of him", according to judges at this year's FutureChef event.

Dillon Turner, an S5 pupil at Lornshill Academy, produced some stunning dishes at the South Scotland Regional Final of the contest, run by the Springboard charity.

The teenager came a "very close second place" and has been tipped for great things in the culinary world.

The Clacks student made it to regional event, having qualified from from a pool of more than 5,000 young people at school heats and local finals.

He was then put to the test along with nine others during the event at City of Glasgow College on Friday, February 8.

Congratulating the young man, his school said: "Dillon produced some amazing dishes and came a very close second place.

"A very promising career lies ahead!"

Throughout the journey, Dillon was supported by his teachers, the kitchen team at Inglewood House Hotel & Spa in Alloa as well as his competition mentor Brian Scanlin, head chef at the Doubletree Hilton in Dunblane.

Amanda McDade, Scotland careers and education manager at Springboard, told the Advertiser: "We have no doubt Dillon is one to watch and will have a bright career ahead of him as a chef and we will do all we can to support him along the journey."

While Dillon narrowly missed out on the UK finals, he has been invited to a celebratory dinner at the five star luxurious Prestonfield House in Edinburgh with the event taking place at the end of February.

Celebrity chef and FutureChef chairman Brian Turner will be there along with cabinet secretary Fiona Hyslop to celebrate the achievements of the young people and to raise funds.

The aim of the competition, and of the Springboard charity itself, is to help young people aged 12-16 to learn to cook and to address the decline in skills.

Amanda added: "Springboard's FutureChef seeks to address the national chef shortage by fostering a passion in cooking at school level.

"The beauty of FutureChef is that it forms industry and education partnerships and allows young people to work with industry chefs to develop skills and gain an understanding about Scotland's natural larder, good food and healthy eating whilst enabling young people to gain insight into a career as a chef.

"It also helps those taking part explore food and cooking as a life skill, develop their culinary talents with information on the entry routes into the hospitality industry."