St Albans-born Rebecca Tough has reached the semi-final of a competition to find Britain's best young chef.

Rebecca, who now lives in Hemel Hempstead, will compete for a spot in the final of the Roux Scholarship on Thursday, March 7, in London.

She is one of 18 chefs competing in the semi-finals, all selected from written recipes that had to use one short loin of free-range gilt pork, two fresh pork kidneys, crackling and sweet potatoes.

Each recipe was submitted anonymously to the judges, who took part in a recipe judging day last Wednesday (February 21).

Rebecca, who works at Vacherin in London, said: "I entered the competition after my executive head chef Stephen Humphries suggested I take part.

Herts Advertiser: Rebecca's recipe for the semi-final in London.Rebecca's recipe for the semi-final in London. (Image: Rebecca Tough)

"I was hesitant at first, given the prestige of the competition, but him and my whole company, Vacherin, showed me great encouragement and support and I am so grateful that I took the plunge!

"I am preparing for the semi-final by doing a lot of practice but equally trying not to overthink my recipe."

Rebecca lived in St Albans from birth, attending Beaumont School, before moving to Hemel Hempstead at age 23. 

Herts Advertiser: This year's recipes had to use one short loin of free-range gilt pork, two fresh pork kidneys, crackling and sweet potatoes.This year's recipes had to use one short loin of free-range gilt pork, two fresh pork kidneys, crackling and sweet potatoes. (Image: Rebecca Tough)

The chef continued: "I cannot believe I have got as far as I did and so I am taking every moment of this competition as a blessing, and can’t wait to meet both the world class judges and some of the esteemed chefs I will be competing against."

Chairmen of the Roux Scholarship, Michel Roux Jr and Alain Roux gave their thoughts on the competitors ahead of next week's semi-finals.

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Michel Roux Jr said: "The successful chefs sent in a really great set of recipes that all showcase some amazing skills and presentation in their dishes.

"It’s going to be another blockbuster of a year as we celebrate our 40th anniversary.”

Alain Roux added: “It was great to see so many new candidates taking part in the competition. It shows how, despite the difficulties in today’s hospitality industry, so many young chefs are dedicated to improving their skills and gaining new experience by taking part in the Scholarship.”