A Kent brasserie has done for the county what Jamie Oliver did for Rotherham.

After Jamie caught the attention of the northern town with his inspiring Ministry of Food initiative, The Swan restaurant in West Malling is encouraging a new generation of young people across the county to cook and create new and original recipes, using seasonal and regional ingredients.

The Cygnet Award, supported by the KM Group, was the brainchild of the Michelin-listed Swan brasserie.

The awards reach the final phase at The Cornwallis Academy, at Linton, Maidstone, with a Live Cook-off due to take place on Saturday, in front of a panel of judges headed by The Swan’s award-winning head chef Scott Goss.

The six best recipes have just been selected by the judges from hundreds of entries, with the finalists just confirmed in the 7-8 Year Groups as William Pettit’s Veggie-Sheppy Pie and George Norris’s Baked Apples and Damson Jam, both from Ashford School, and Michael Prater’s Autumn Blackberry Shortcake with Mascarpone, from Chaucer Technology School, Canterbury.

Unfortunately, William needed an emergency operation on his appendix this week and will be unable to take his place in Saturday's final. His place at the live cook-off will go to reserve finalist, Jordan Marsh of Longfield Academy with his Kent Pear Crumble Cheesecake.

Finalists in the older Live Cook Off for Year Groups 9-11 are Trevor Button, from Longfield Academy, with his Vegetarian Cottage Pie with Kent Parsnip and Apple Mash; Toby Harris, from Ashford School, with his Rarity Plum and Apple Cobbler and Ashleigh Howling, from Mascalls School, Paddock Wood, with an original Kentish Cobnut, Lentil and Mushroom Parcels served with Beetroot.

An impressive 164 young people from 29 schools across the county entered the race to win a coveted Cygnet Award, which has been supported by What’s On. Many schools have organised special cookery clubs to train students.

Other schools have included it in their term’s teaching schedule, including Ashford School, who submitted a record 53 entries.

"Any initiative which encourages children to cook especially healthy food is a good idea," said Brenda Glasspoole, head of food studies.

"I am continually trying to encourage the students to expand on their knowledge and love of food and The Cygnet Award fitted nicely into my own ideas for challenging the students."

Mascalls School, in Paddock Wood, submitted the third largest group of entries (22 recipe ideas), with pupils inspired by ‘old boys’ the Tanner Brothers, who are now successful celebrity chefs.

As Lucy Gasson, food technology teacher, said: "I think it is a great competition which allows students to be creative, as well as thinking about topical issues such as healthy eating and buying local seasonal foods. Where the Tanners Brothers lead – Mascalls students could be following!"

The two winners will be presented with a prestigious Cygnet Award and be invited to enjoy a day in the kitchen with The Swan’s head chef. The two winning recipes will also feature on The Swan’s winter menu in the brasserie and The Swan is to donate £1 for every Cygnet Award dish ordered in the brasserie to the two winner’s schools food technology departments. The two winners will also enjoy a meal at The Swan with friends and family, to the value of £200, and the parents will be given Champagne.

As well as the six finalists there were several pupils Highly Commended in both entry groups of the Cygnet Awards

YEARS 7-8

Dan Ashworth, Seared Venison in Red Wine and Redcurrant Sauce (Ashford School)

James Belt, Pumpkin and Parmesan Risotto with Crispy Sage (Sackville School)

Eleni Blakemore, Autumnal Pork and Apple Calzone (Invicta Grammar School)

Sophie Buck, Creamy Hythe Fish Pie with Seasonal Vegetables (Ashford School)

Alice Doughty, Apple and Blackberry Ginger Sponge Pudding (Ashford School)

Olivia McArthur, Olivia’s Crab Apple Mousse and Shortbread (Ashford School)

Ellie Meek, Pear Dumplings with a Chocolate and Plum Sauce (Maidstone Grammar School For Girls)

Max Nicholls, Max’s Mixed Fruit Crumble (Ashford School)

Sophie Ovenden, Sophie’s Super Rare Breed Saddleback Pork and Vegetables (Ashford School)

Joshua Pembrook, Albyns Pheasant (Bickley Park School)

Lauren Ramsey, Lauren’s Hearty Lamb and Vegetable Soup (Ashford School)

Bethany Turton, Organic Pumpkin and Potato Pasty (Ashford School)

YEARS 9-11

Hannah Armitage, Apple and Pear Sticks (Ashford School)

Peter Bannister, Crab Three Ways (Sutton Valence School)

Alexander Clayden-Spence, Apple Flan with Clotted Cream and Blackberry Coulis (Bethany School)

Oliver Cooter, Chocolate Pear Tartlet with Pear Custard (Bethany School)

James Dadswell, Grandma’s Hearty Chicken One-pot (Mascalls School)

Samantha Holland, Bramley Apple Lattice Pie (Dane Court Grammar School)

Christopher Huff, West Malling Pear Shortbread Pie (Longfield Academy)

Stuart Jeffery, One-pot Pheasant and Chickpea (Longfield Academy)

Sophie Jenner, Rhubarb and Amaretti Cooked Cream, served with filled Tuile Baskets (Simon Langton Grammar)

Harry Jones, Harry’s Kentish Pumpkin Crumble with Victoria Plum Chutney (Cranbrook School)

Dale Ollenbittle, Poached Pears and Fresh Figs (Longfield Academy)

Toni Smythe, Squash Gnocchi (Longfield Academy)

Jonathan Rawlins, Apple and Blackberry Mousse Cake (Bethany School)

Alexis Streeter, Autumn Berry Pudding (Weald of Kent Grammar)

Joanna Terry, Purple Sprouting wrapped in Bacon, with Poached Egg on Cheese and Ale Muffin (Chaucer Technology School)

Heidi White, Kentish Apple Crumble Surprise (The Westlands School)