A Robertsbridge student with a flair for cooking is just one round away from the final of the national Rotary Junior Chef of the Year competition.
Having won the local heat, James went on to compete at Maidstone in the area heat.
This time he was required to produce three courses within a budget of £15 all within a two hour time-frame.
His starter was poached trout and egg salad with a watercress vinaigrette.
For his main he chose, Peppered Duck breast with wild mushrooms, spinach and a cherry cream sauce.
He completed his meal with his signature dish, plum and almond steamed sponge with sweetened almond cream.
James won by just one point despite being up against seven other competitors, several of whom were significantly older and already at catering schools.
The next round, for London and the Home Counties, will see James visiting one of the leading catering colleges in the country when he will compete at Westminster Kingsway College in the heart of London.