TWELVE young chefs were given a rare opportunity to work in an army kitchen.

The talented youngsters received recognition for their contribution to the Cook for the Cause project, a charity booklet produced for The 1Rifles' Swift and Bold appeal.

The winners, who are all pupils of Wyedean School and come from Chepstow and the Forest, were invited to Beachley Barracks to cook for each of the messes using produce donated by local producers including Sedbury Butchers, Madgett's Farm, Cowshill Farm and Huw's Eggs.

Cooks from the school, local area and from the regiment were asked to donate recipes.

The creators of the best recipes from the school were invited to the barracks to cook for the Riflemen.

The Officers' Mess enjoyed a lunch cooked by Paige Jones, who made Steak Diane, and Carla Morgan who baked a Mega Choc Fudge Cake.

The Serjeants' Mess had a Beef Wellington cooked by Becky North and Eton Mess made by Alzarez Stephens.

Riflemen from across the companies were fed in The Cookhouse: A Company by Keeley Rooke and Eleri Thomas who cooked My Mum's Sweet and Sour Bacon Casserole and Treacle Tart respectively; B Company enjoyed Arron Sadler's All-day Breakfast and an Easy Beef Goulash by Sophie Breeze; C Company were served Chicken Breast Stuffed with Local Cheese by Alex Ishmael, and Erin O'Connel's Roast Rib of Beef; and S Company devoured an offering of Spicy Meatballs with Spaghetti by Alex Presley, and Sophie Drinkwater's Pork and Apple Burgers.

The recipe book raised more than £1,000 for the appeal.

Regimental Catering Officer Damien Marsden said: "It's great to get have been involved with such a positive project, and it's brilliant to be reminded of the support we enjoy from across the whole local community."

Rachel Smith of the Forest Showcase, who helped organise the competition, added: "The whole project has been superb; the enthusiasm of the competitors, the willingness of local schools to engage and the generosity of local producers have all been wonderful."