Big School Bake Off Lee Davis1

Flying the flag at The Big School Bake Off

Lee Davis with 2011 Great British Bake Off Winner, Jo Wheatley

Lee Davis with 2011 Great British Bake Off Winner, Jo Wheatley

Just before the summer break, Chef Manager Lee Davis, took part in the semi-finals of this year’s Big School Bake Off.  120 people entered the competition and Lee (pictured right with 2011 Great British Bake Off Winner, Jo Wheatley) was one of the 18 contestants that made it to the semi-finals.

The annual competition is open to anyone who works in a school kitchen with contenders needing to create a dessert or snack that is both healthy and appealing to children. Having previously entered and won one of our internal competitions with his Courgette Cake, Lee already knew that this was something that could be a winning recipe.

“Having submitted my Courgette Cake recipe back in April, I was over the moon when I got the call to say that I had made it through to the semi-finals.” Said Lee. “The live cook off was very exciting and we all produced some excellent bakes. Although my cake received some fantastic feedback from the judges, I just missed out on the finals. However, I will definitely be back next year with an even better recipe.”

Operations Director, Sharon Linney said, “I am very proud of Lee in taking the time and effort to represent us in this competition. It was a fantastic event and all the chefs produced some very high quality dishes. Lee remained focussed throughout the competition and he thoroughly deserved his place in the semi-finals.”

Try making Lee’s Courgette Cake and see if you think it is a winning recipe.

Makes a regular loaf tin


  • 2 x free range eggs
  • 250ml rapeseed oil
  • 350g courgettes (grated)
  • 300g self-raising flour
  • 2tsp ground cinnamon
  • 350g Fairtrade brown sugar
  • 150g sultanas


  1. Sift flour and cinnamon into a bowl and stir in grated courgettes, sultanas and brown sugar
  2. Whisk together the eggs and oil in a separate bowl, then add to the mixture
  3. Pour the mixture into a loaf tin
  4. Cook for about 40 minutes on 160C
  5. Rest on a cooling rack
  6. Cut and serve