FUTURE chefs took to the kitchen for a Cub Scout Ready Steady Cook-style challenge inspired by ingredients from around the world.Crawley Cubs had to come up with a two-course menu – with Chinese, Moroccan, Mexican and British food all options.A total of eight teams of three Cubs, all aged between eight and ten, took part at the 4th Worth Scout group base in Hazelwick Avenue, Three Bridges, on Saturday, March 8.Each team was given a £7 budget for their dishes.The winning team was...
