2015 competition

Judges2015

Judges, Peter Gorton, Paul Ainsworth and Michael Caines

After some very exciting and close competitions, our judges reached their decisions and selected their winners for 2015!  The winners, finalists and pictures of their dishes are outlined below:

South West Chef of the Year 2015 (overall)

and

South West Professional Chef of the Year

Sponsored by Ritter Courivaud

Jamie Rogers

Head Chef, Langdon Court Hotel, Down Thomas, Plymouth, Devon

 

South West Young Professional Chef of the Year

sponsored by Michael Caines Ltd.

James Mason

Sous Chef, The Salutation Inn, Topsham, Exeter, Devon

 

South West Student Chef of the Year

Sponsored by Nisbets

Jack Sharland

Exeter College and part-time chef, The Salutation Inn, Topsham, Exeter, Devon

 

South West Junior Chef of the Year

For the first time in the history of the competition, the judges were unable to split two young cooks and awarded the Junior title jointly to:

Andrew Callaghan

Clayesmore Senior School, Blandford Forum, Dorset

Julia Kwiatkowska

Hayle Community School, Hayle, Cornwall

 

 

South West Home Cook of the Year

Sponsored by Ashburton Cookery School

Nicola Youngs

Dymock, Gloucestershire

 

The finals of the Professional, Young Professional and Student Chef classes took place at Exeter College and the finals of the Junior and Home Cook classes at Ashburton Cookery School.  Many thanks to all at Exeter College and Ashburton Cookery School for their support.

See below for details and pictures of the dishes that each of our finalists prepared.

Many thanks to the following suppliers of high quality ingredients for the finals:

MC KellyKingfisher Brixham

Ritter Courivaud

 

 

 

MC Kelly                                 Kingfisher Brixham                         Ritter Courivaud Ltd.

 

Bidvest logoTotal Produce

 

 

 

Bidvest Foodservice                        Total Produce                           BV Dairy

 

 

Finalists in the Professional and Young Professional classes were informed of the two protein ingredients that they would have to include in their three-course menus one week before the final and were then presented with a mystery box of all other ingredients, just 30 minutes before the competition.

Professional Class

(Aged 24+)

Sponsored by Ritter Courivaud

 

The protein ingredients provided for our Professional finalists were:

Whole rabbit

Scallops in the shell

 

Winner

Jamie RogersJamie Rogers

Head Chef, Langdon Court Hotel, Down Thomas, Plymouth, Devon

Also winner of Best Menu

 

 

 

Starter: Seared scallops, Start Bay Crab, caramelised cauliflower, golden raisins and hazelnuts

 

 

 

Main: Rabbit loin, rack and pie, Jerusalem Artichoke ‘risotto,’ turnip purée and rabbit cream

 

 

 

 

 

 

 

Dessert: Baked custard tart, Autumn fruits and clotted cream

 

 

 

 

 

 

 

 

 

Other finalists:

Jamie ColemanJamie Coleman

Head Chef, Saunton Sands Hotel, Saunton, Devon

 

 

 

 

Starter: Scallops, cauliflower, cumin, coriander

 

 

 

 

Main: Rabbit, turnip, carrot, raviolo

 

 

 

 

 

 

 

 

Dessert: Apple and blackberry crumble, honey ice cream

 

 

 

 

 

David KelmanDavid Kelman

Executive Head Chef, Ellenborough Park Hotel, Cheltenham, Gloucestershire

Winner of Best Dish and Best Presentation

sponsored by in-toto Kitchens Exeter

Both awards presented for David’s main course

 

Starter: Scallop ceviche, tagete flowers, lemon pickled vegetables, crisp shallots and soft herbs

 

 

 

 

Main: Saddle and haslet of rabbit autumn vegetables, puy lentils, artichoke and chervil root purée

 

 

 

 

 

 

 

Dessert: Apple, blackberry and chocolate verrine, toffee sauce and vanilla madeleines

 

 

 

 

 

 

 

 

Dale McIntoshDale McIntosh

Chef Patron, Merchants Manor, Falmouth, Cornwall

 

 

 

 

Starter: Scallop tartare, bacon, cauliflower, vanilla

 

 

 

 

Main: Rabbit, parsley-crusted loin, wild mushroom, leg ballotine, liver pâté, squash purée

 

 

 

 

Dessert: Soufflé, apple crumble ‘n’ custard

 

 

 

 

 

 

 

 

 

Young Professional Class

(Aged 19-24)

Sponsored by Michael Caines Ltd.

 

The protein ingredients provided for our Young Professional finalists were:

Rack of lamb

Whole plaice

 

Winner

James MasonJames Mason

Sous Chef, The Salutation Inn, Topsham, Exeter, Devon

 

 

 

 

Starter: Cauliflower, cous cous, crab, pan-fried plaice

 

 

 

Main: Lamb, root veg, Jerusalem Artichoke, cabbage

 

 

 

Dessert: Brûlée with apple and blackberry

 

 

 

 

 

 

 

Other finalists:

 

A;ex BrownriggAlexander Brownrigg

Chef de Partie, Manor House Hotel, Castle Combe, Wiltshire

 

 

 

 

Starter: Plaice tartare, pickled veg, fennel salad

 

 

 

Main: Roast lamb rack, cauliflower textures, lamb jus

 

 

 

 

 

Dessert: Honey panna cotta, bitter chocolate aero, blackberries

 

 

 

 

 

 

 

 

Steffan DaviesSteffan Davies

Commis Chef, Gidleigh Park, Chagford, Devon

 

 

 

 

Starter: Plaice boudin, cauliflower caramelised cauliflower, cumin sauce

 

 

 

 

Main: Lamb rack, artichokes Lyonnaise potatoes, shallot, lamb jus

 

 

Dessert: Apple caramel tart

 

 

 

 

 

 

 

 

 

Joshua MartinJoshua Martin

Senior Chef de Partie, Deer Park Country House Hotel, Honiton

 

 

 

 

Starter: Pan fried Plaice, pumpkin purée, fennel salad. Roasted pumpkin, shallot rings

 

 

 

Main: Rack of lamb, confit turnip, roasted cauliflower, cavolo nero, cauliflower purée, fried artichoke crisps, rosemary red wine jus

 

 

 

Dessert: Caramelised pear, spiced pear purée, pickled blackberries, Italian meringue

 

 

 

 

 

 

 

 

 

Student/Apprentice Chef Class

(aged 16-19)

Sponsored by Nisbets

 

Finalists in this class were given two weeks to create a two-course menu incorporating two compulsory protein ingredients:

Whole Pheasant

Whole Lemon Sole

 

Winner

Jack SharlandJack Sharland

Exeter College and part-time chef at The Salutation Inn, Topsham, Exeter, Devon

 

 

 

 

Starter: Lemon Sole boudin, Crab and Scallop mousse, Shrimp beurre blanc and sea vegetables

 

 

 

Main: Pheasant breast, carrot, Brussels sprouts, chestnut and sage gnocchi and pheasant sauce

 

 

 

 

 

Other finalists:

 

Jamaar HouseJamaar House

City of Bristol College and part-time chef, Berwick Lodge, Bristol

 

 

 

 

Starter: Poached Lemon Sole, baby leeks and tomato dressing

 

 

 

Main: Pan-fried pheasant breast and faggot, blackberry and celeriac

 

 

 

 

 

 

Samantha SmithSamantha Smith

St Katherine’s College, Somerset

 

 

 

 

 

Starter: Lemon Sole ceviche with fennel, orange and coriander

 

 

 

Main: Black pudding and pheasant ballontine with a wild mushroom ragu

 

 

 

 

 

 

 

Junior Class

(aged 11-16)

 

Junior competitors were asked to prepare one main course dish using ingredients of their choice.

After winning their county heats, seven young chefs aged between 11-16 were invited to the final of the Junior class to compete for the title!  Junior competitors were asked to prepare one main course dish and each of our finalists benefitted from mentoring by one of our judges in preparation for the final.

Sadly the winner of the Devon heat, Sophie Brockbank from St Peter’s High School, Exeter, was unwell and unable to compete at the final.

 

Winners

For the first time in the history of the competition, our judges selected joint winners in the junior category, unable to split two very deserving young chefs:

Andrew and JuliaAndrew Callaghan and Julia Kwiatkowska

 

 

 

 

 

 

Andrew CallaghanAndrew Callaghan

Clayesmore Senior School, Blandford Forum, Dorset.

 

 

 

 

Fillet of cod wrapped in pancetta accompanied by leeks with butter and thyme, pancetta lardons with peas, black garlic and cider roux and served with mashed potatoes with a skin crisp

Andrew was mentored by Brett Sutton, Chef/Proprietor The White Post, Rimpton.

 

 

 

Julia KwiatkowskaJulia Kwiatkowska

Hayle Community School, Hayle, Cornwall

 

 

 

 

Bacon-wrapped chicken stuffed with spinach and ricotta with fondant potatoes

Julia was mentored by Stephane Delourme, Head Chef at The Seafood Restaurant, Padstow.

 

 

 

 

 

Other finalists:

Ethan BullEthan Bull

Crispin School, Street, Somerset

 

 

 

 

Jeff Cracknell’s free-range roasted chicken with apricot and parsley

Ethan was mentored by Michelin starred Executive Head Chef, Sam Moody at The Bath Priory

 

 

 

 

Kyeran FrancisKyeran Francis

Coln House School, Fairford, Gloucestershire (joint Gloucestershire finalist)

 

 

 

 

Hot smoked Sea Trout with seasonal vegetables

Kyeran was mentored by 2 Michelin starred chef proprietor of Le Champignon Sauvage, Cheltenham, David Everitt-Matthias

 

 

 

Joshua NoonanJoshua Noonan

Coln House School, Fairford, Gloucestershire (joint Gloucestershire finalist)

 

 

 

 

Chicken stuffed with Double Gloucester, wrapped in bacon and served on a bed of bubble and squeak

Joshua was mentored by Michelin-starred Chef Proprietor of Restaurant 5 North Street, Cheltenham, Gus Ashenford

 

 

 

Charlotte PullenCharlotte Pullen

Matravers School, Westbury, Wiltshire

 

 

 

 

Harvest risotto with pine nuts and bacon

Charlotte was mentored by Michelin-starred Executive Chef, Hywel Jones, Lucknam Park, Bath

 

 

 

 

 

 

South West Home Cook

Sponsored by Ashburton Cookery School

Finalists in this class were asked to prepare a main course and a dessert using a choice of two protein ingredients and three dessert ingredients:

Whole Chicken or Whole Lemon Sole

Apples, Pears and/or chocolate

 

 

Winner

Nicola YoungsNicola Youngs

Dymock, Gloucestershire

Also winner of Best Use of Regional Produce

 

 

 

 

Main: Chicken ballotine with Stinking Bishop, Parma ham and nettles with celeriac spaghetti, fine beams, chicken bon bon, crispy chicken and white wine reduction with cream and mushrooms

 

 

 

Dessert: Chocolate fondant pudding with poached pear liqueur cream

 

 

 

 

 

 

 

 

Other finalists:

Steve AshworthSteve Ashworth

Taunton, Somerset

 

 

 

 

Poached chicken and black garlic with crispy skin, offal, wild mushrooms, truffle mash and seasonal vegetables

 

 

 

 

Dessert: Somerset doughnuts with cider apples and chocolate sauce

 

 

 

 

 

 

 

 

 

Marcia Rowlands Jones

Marcia Rowlands-Jones

Cheltenham, Gloucestershire

 

 

 

 

Main: Mustard chicken, pea panna cotta, fondant potatoes, roasted asparagus, carrots and beetroot with a honey glaze and mustard sauce

 

 

 

 

Dessert: Apple frangipane, raspberry coulis with a salted caramel sauce

 

 

 

 

 

Sue StonemanSue Stoneman

Exmouth, Devon

 

 

 

 

Main: Pan-fried fillet of Lemon Sole on crushed new potatoes with wholegrain mustard, seasonal vegetables and a beurre blanc Vermouth sauce

 

 

 

 

 

Dessert: Chocolate and pear pots with chocolate sauce with Pomona

 

 

 

 

 

 

 

 

 

Congratulations to all competitors on an outstanding competition and many thanks to Steve Haywood for the fantastic photography

Click here to watch our 2015 video

Semi-finalists 2015

Semi-finals are staged in the Professional, Young Professional and Student Chef classes.  The full line-up of competitors selected for the semi-finals in 2015 was as follows:

 

Professional Class semi-finalists

sponsored by Ritter Courivaud and Ritter Fresh

  • Mark Barton, Head Chef, Beechfield House Hotel, Beanacre, Wiltshire
  • Jamie Coleman, Head Chef, Saunton Sands Hotel, Saunton, Devon
  • Scott Harrison-Jones, Executive Head Chef, The Grand Hotel, Torquay, Devon
  • David Kelman, Executive Head Chef, Ellenborough Park Hotel, Cheltenham, Gloucestershire
  • Dale McIntosh, Chef Patron, Merchants Manor, Falmouth, Cornwall
  • Jamie Rogers, Head Chef, Langdon Court, Down Thomas, Devon
  • Phil Thomas, Head Chef, Rosewarne Manor, Hayle, Cornwall
  • Craig Tuxworth, Sous Chef, Rosewarne Manor Hayle, Cornwall

 

Sadly Mark Barton was unwell and unable to compete in the semi-final

 

Young Professional Class semi-finalists

sponsored by Michael Caines Ltd.

  • Alexander Brownrigg, Chef de Partie, Manor House Hotel, Castle Combe, Wiltshire
  • Nick Clifford, Chef de Partie, Ode Dining, Shaldon, Devon
  • Steffan Davies, Commis Chef, Gideligh Park, Chagford, Devon
  • Dave Gobbett, Commis Chef, Millbrook Inn, South Pool, Devon
  • Joshua Martin, Senior Chef de Partie, Deer Park Country House Hotel, Honiton, Devon
  • James Mason, Sous Chef, The Salutation Inn, Topsham, Devon
  • Sam Monastyrskyj, Private Chef, Glebe House Estate, Bibury, Gloucestershire
  • Thomas Westerland, Demi Chef de Partie, Lucknam Park, Bath

 

Student Chef Class semi-finalists

sponsored by Nisbets Catering Equipment

 

Semi-finalists in the Student/Apprentice Chef class are put forward by the region’s catering colleges, following their own selection process, with a very small number of additional spaces available to those opting to enter directly.

  • Joe Fowler, Exeter College
  • Jacob Gardner, Yeovil College
  • Hannah Holleran, Somerset College
  • Jamaar House, City of Bristol College and Berwick Lodge, Bristol
  • Jack Sharland, Exeter College and The Salutation Inn. Topsham
  • Samantha Smith, St Katherine’s College, Somerset

 

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