2016 competition

Following the tense and exciting finals of South West Chef of the Year 2016, we are delighted to announce the winners of all the awards up for grabs!  Our prestigious panel of judges watched closely as chefs, students, juniors and home cooks prepared some incredible dishes in their respective categories, displaying such diverse and impressive skills.

Michael Caines commented: “I have been delighted by the standard shown by the competitors. It’s not just about technical skill and the ability to put together mouth-watering flavours; we are also looking for innovation and flair together with the desire to really get behind locally sourced ingredients and give them the culinary treatment they deserve.”

Many congratulations to all who took part in all stages of the competition this year for making it such a thrilling demonstration of the culinary skills of the South West!

A big thank you goes to all of our judges who generously give up their time to judge and support the competition at its various stages, helping to find and nurture the next generation of leading chefs and dedicated home cooks.

Congratulations to all of the 2016 winners and finalists outlined below:

 

South West Chef of the Year 2016 (overall)

and

South West Professional Chef of the Year

Sponsored by Ritter Courivaud and Ritter Fresh

 

Jamie Coleman

Head Chef, Saunton Sands Hotel, Saunton, Devon

 

South West Young Professional Chef of the Year

sponsored by Lympstone Manor and Michael Caines Ltd.

 

Timothy Kendall

Chef de Partie, The Seafood Restaurant, Padstow

 

South West Student/Apprentice Chef of the Year

Sponsored by Nisbets

 

Harrison Brockington

Exeter College and Dart Marina Hotel, Dartmouth, Devon

 

South West Junior Chef of the Year

 

Ethan Macdonald

The King’s School, Ottery St Mary, Devon

 

South West Home Cook of the Year

Sponsored by Ashburton Cookery School

 

Sue Stoneman

Exmouth, Devon

 

Best Use of  Regional Produce

 

Sue Stoneman

Exmouth, Devon

 

Best Menu

 

Timothy Kendall

Chef de Partie, The Seafood Restaurant, Padstow, Cornwall

 

Best Presentation

 

Jamie Coleman

Head Chef, Saunton Sands Hotel, Saunton, Devon

For his starter of Brill on the bone, carrots, girolles, tarragon (see below)

 

Best Dish

 

Shaun Cassidy

Sous Chef, Jack in the Green, Rockbeare

For his main course dish of Venison loin, pomme maxine, creamed kale and bacon (see below)

 

 

The finals of the Professional, Young Professional and Student Chef classes took place at Exeter College on Monday 24th October and the finals of the Junior and Home Cook classes at Ashburton Cookery School on Saturday 15th October.  Many thanks to all at Exeter College and Ashburton Cookery School for their support.

Judges for the 2016 professional and student chef finals (L to R):

Seth Ward (Bidvest Foodservice), Peter Gorton (Peter Gorton Consultancy), Chris Tanner (Barbican Kitchen), Matt Mason (Jack in the Green), Hywel Jones (Lucknam Park), Michael Caines MBE (Lympstone Manor), Neil Haydock (Watergate Bay Hotel), Stephane Delourme (Seafood Restaurant), Michael Wignall (Gidleigh Park), Ian Webber (Five Bells), Rob Potter (Manor House Hotel), John Wheeler (Exeter College)

 

Click here to watch a video of the 2016 competition created by Steven Haywood http://www.sghaywood.com/

 

 

Finalists and their menus

Finalists in the Professional and Young Professional classes were informed of the 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.

Details of all finalists and the menus they created are below, along with pictures of their dishes.  A big thank you to Steven Haywood for his wonderful photography throughout the competition.  See more of Steven’s work at http://www.sghaywood.com/

 

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

MC Kelly  Kingfisher Brixham   Ritter Courivaud

 

MC Kelly                                 Kingfisher Brixham                         Ritter Courivaud Ltd.

 

Bidvest logoTotal Produce

 

Bidvest Foodservice                        Total Produce                           BV Dairy

 

Yearlstone Vineyard          Little Pod logo

Yearlstone Vineyard      Littlepod

 

 

Professional Class

(Sous/Pastry Chef and above)

Sponsored by Ritter Courivaud and Ritter Fresh

 

The compulsory protein ingredients provided for our Professional finalists were:

Venison loin

Brill

Further optional protein elements included:

Green and smoked belly pork

Mussels

 

Winner

Jamie Coleman

Head chef, Saunton Sands Hotel, Saunton, Devon

Also winner of the Best Presentation award

presented for Jamie’s starter

 

Starter: Brill on the bone, carrots, girolles, tarragon

 

Main: Venison, baked apple, parsnip, smoked potato

 

Dessert: Pistachio sponge, mascarpone ice cream, blackberries, chocolate ganache

 

 

Other finalists:

Martin Blake

Senior Sous Chef, Manor House Hotel, Castle Combe, Wiltshire

 

Starter: Smoked venison, roasted hazelnut, pickled vegetables, apple

 

Main: Pan seared Brill, macaroni, wild mushrooms, butter sauce

 

Dessert: Honey and lemongrass bavarois, poached apple, blackberry

 

 

Shaun Cassidy

Sous Chef, Jack in the Green, Rockbeare, Devon

Winner of Best Dish 

presented for Shaun’s main course

 

Starter: Pan fried Brill with samphire, saffron and mussels

Main: Venison loin, pomme maxine, creamed kale and bacon

Dessert: Vanilla and blackberry panna cotta,vanilla foam and beignets

 

 

Joseph Fallowfield

Sous Chef, The Square, Porthleven, Cornwall

 

Starter: Pan fried Brill, romanesco, mussel broth, fennel

Main: Roast venison loin, root vegetables, punpkin purée, pickled girolles, red wine sauce

Dessert: Chilled vanilla custard, Braeburn apple and blackberry, mulled wine

 

 

Magic Kijewski

Head Chef/Proprietor, Molecular Magic, Bournemouth, Dorset

 

Starter: Pan fried Brill, pickled vegetables

Main: Roasted venison loin, spelt grain, squash purée, beetroot, girolles and jus

Dessert: Chocolate brownie, pistachio cream, hazelnut praline

 

 

Young Professional Class

(Up to Junior Sous Chef, aged 19-24)

sponsored by Lympstone Manor and Michael Caines Ltd.

 

The compulsory protein ingredients provided for our Professional finalists were:

Rib-eye of beef on the bone

John Dory

Further optional protein elements included:

Green and smoked belly pork

Squid and mussels

 

Winner

Timothy Kendall

Chef de Partie, The Seafood Restaurant, Padstow, Cornwall

 Also winner of the Best Menu award

 

Starter: John Dory with romanesco, bacon foam and scraps

Main: Rib eye with Artichoke purée, pan fried girolles, pickled and caramelised shallots, kale with red wine sauce

Dessert: Light apple panna cotta, infused blackberries, apple purée, cinnamon meringue

 

 

Other finalists:

Joshua Martin

Junior Sous Chef, Deer Park Country House Hotel, Honiton

 

Starter: Seared John Dory, roasted pumpkin, pumpkin purée, lie de vin

Main: Pan fried rib eye ‘Eye’, slow cooked chain, carrot purée, crispy kale, red wine jus

 

Dessert: Almond panna cotta, caramelised apple purée, blackberry jelly, shortbread

 

 

Lily O’Donoghue

Commis Chef, Mount Somerset Hotel, Taunton, Somerset

 

Starter: Pan fried John Dory with confit chervil root and artichoke risotto and samphire

Main: Rib eye with pomme anna, carrot purée, confit and sweet & sour shallot and kale

Dessert: Almond panna cotta with blackberries and apple

 

 

Jade Stephens

Chef de Partie, Lucknam Park, Bath

 

Starter: Roasted fillet of John Dory, Jerusalem Artichokes, mussels, sea vegetables, lemon butter sauce

Main: Pan roast rib eye, parsnip purée, beef pie, chanterelle mushrooms and jus

Dessert: Cider brandy panna cotta, poached apple and blackberry, hazelnuts

 

 

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 the following protein ingredients:

Compulsory ingredients:

Whole Rabbit

Cockles, mussels, scallops and razor clams

Optional ingredients:

Green and smoked belly pork

 

Winner

Harrison Brockington

Exeter College and The Dart Marina Hotel, Dartmouth, Devon

 

Starter: Scallop, shellfish, cabbage and bacon

Main: Rabbit, hedgerow, celeriac and tarragon

 

 

Other finalists:

Maia English

Apprentice Chef, The Elephant Restaurant, Torquay

 

Starter: Scallops and sherry steamed razor clams with butternut squash purée and samphire

Main: Rabbit cannelloni with carrot purée, black pudding, kale, crispy carrot and horseradish foam

 

 

Sophie Kennard

Somerset College and The Swan Inn, Bampton, Devon

 

Starter: Shellfish, butternut squash and pork belly

Main: Braised rabbit cannelloni and mushrooms

 

 

Lauren King

Cornwall College Saltash and The Horn of Plenty, Gulworthy, Deovn

 

Starter: Pan roasted rabbit, pancetta, ceps, garden vegetables and pickled blackberries – “Mr Mcgregor’s garden”

Main: Pan seared halibut, mussel and razor clam chowder, saffron potatoes and spinach – “You should have a fishy when the boat comes in”

 

 

Junior Class

(aged 11-16)

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

After winning their heats in one of the six counties of the South West, the 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.

Winner

Ethan Macdonald

The King’s School, Ottery St Mary, Devon

 

Corn-fed chicken breast, potato galette, asparagus and chicken jus

Ethan was mentored by Mark Dodson, Michelin-starred Chef/Proprietor The Masons Arms, Knowstone

 

Other finalists:

Abbie Brockway

Lytchett Minster School, Bournemouth, Dorset

 

Dorset pork sausage, leek and apple pie served with Hasselback potato with chive and butter accompanied by baby carrots

Abbie was mentored by  Matt Budden, Executive Chef,  Hilton Bournemouth

 

 

Ethan Bull

Crispin School, Street, Somerset

 

Roasted rack of pork with sage and potato cakes, apple fritter and cider sauce, served with braised little gem lettuce and roasted beetroot purée

Ethan was mentored by Michelin starred former Executive Head Chef, Sam Moody at The Bath Priory ( Sam has now taken the position of Head Chef at Ballyfin Hotel in Ireland)

 

Ashley Gilder

Penrice Academy, St Austell, Cornwall

 

Sea Bass on a seafood chowder

Ashley was mentored by Stephane Delourme, Head Chef, The Seafood Restaurant, Padstow

 

Laura Phipps

Severn Vale School, Gloucester

 

Pork curry, rice and naan bread

Laura was mentored by David Everitt-Matthias, 2 Michelin starred Chef/Proprietor of Le Champignon Sauvage, Cheltenham

 

 

Daisy Taylor

Lavington School, Devizes, Wiltshire

 

Thai-style fishcakes with zesty quinoa, stuffed sweet long red peppers and wild garden salad

Daisy 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 a range of dessert ingredients:

Pork Tenderloin or Seat Trout

Apples, Pears, Quince, Autumn Berries, Vanilla Paste

 

Winner

Sue Stoneman

Exmouth, Devon

Also winner of Best Use of Regional Produce

 

Main: Stuffed pork tenderloin with chicken mousse and black pudding, braised autumn vegetables, sweet potato and a cider sauce

Dessert: Sloe fall apple and berry meringue with vanilla cream

 

Other finalists:

Andrew Callaghan

Verwood, Dorset

 

Sea Trout, clams and ruby chard, wilted spinach, watercress sauce

Dessert: Chocolate and pear cake, blackberry coulis, caramelised apple crisps, Devonshire clotted cream

 

 

Oonagh Egerton

Salisbury, Wiltshire

 

Main: Fillet of pork wrapped in pancetta and sage served on a bed of roasted, spiralised potatoes, blanched kale with a shallot and sage purée, crispy black pudding and shallot and apple sauce with a kale shard

Dessert: Pear, hazelnut and chocolate torte, liqueur pearls, hazelnut praline and pear cream

 

 

Beverley Milner Simonds

Burnham-on-Sea, Somerset

 

Main: Trout with samphire and cockle velouté

Dessert: Salted caramel pears with shortbread

 

 

Congratulations to all competitors on an outstanding competition!

Many thanks to Steven Haywood for the fantastic photography.

 

Click here to watch a video of the 2016 competition created by Steven Haywood http://www.sghaywood.com/

 

Semi-finalists 2016

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 2016 was as follows:

 

Professional Class semi-finalists

sponsored by Ritter Courivaud and Ritter Fresh

  • Martin Blake, Senior Sous Chef, Manor House Hotel, Castle Combe, Wiltshire
  • Shaun Cassidy, Sous Chef, Jack in the Green, Rockbeare, Devon
  • Jamie Coleman, Head Chef, Saunton Sands Hotel, Saunton, Devon
  • Robert Cox, Head Chef, Tudor Farmhouse Hotel, Clearwell, Gloucestershire
  • Joseph Fallowfield, Sous Chef, The Square, Porthleven, Cornwall
  • Magic Kijewski, Head Chef, Molecular Magic, Bournemouth, Dorset
  • David Mann, Sous Chef, Boringdon Hall Hotel, Plympton, Devon
  • Thomas Westerland, Sous Chef, The Brasserie, Lucknam Park, Bath

 

 

Young Professional Class semi-finalists

sponsored by Lympstone Manor and Michael Caines Ltd.

  • Christopher Bartlett, Commis Chef, Two Bridges Hotel, Princetown, Devon
  • Dave Gobbett, Junior Sous Chef, Millbrook Inn, South Pool, Devon
  • Timothy Kendall, Chef de Partie, The Seafood Restaurant, Padstow, Cornwall
  • Joshua Martin, Junior Sous Chef, Deer Park Hotel, Honiton, Devon
  • Lily O’Donoghue, Commis Chef, Mount Somerset Hotel, Taunton, Somerset
  • Jack Sharland, Commis Chef, Salutation Inn, Topsham, Devon
  • Jade Stephens, Chef de Partie, Lucknam Park, Bath
  • Jacob Webb, Commis Chef, The Square, Porthleven, Cornwall

 

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.

  • Harrison Brockington, Exeter College and Dart Marina Hotel, Dartmouth, Devon
  • Liam Cook, Bath College
  • Maia English, The Elephant Restaurant, Torquay
  • Lewis Holdsworth, Apprentice Chef, The Pig at Combe, Honiton, Devon
  • Abiie Hookins, South Devon College and Apprentice Chef, Thurleston Hotel, Devon
  • Sophie Kennard, Somerset College and The Swan Inn, Bampton
  • Lauren King, Cornwall College Saltash and The Horn of Plenty, Gulworthy, Devon
  • Benjamin Mccaskey, Apprentice Chef, The Castle Hotel, Taunton, Somerset
  • Jack Simmonds, Bournemouth and Poole College and Apprentice Chef, Lucknam Park, Bath
  • Rebecca Skinner, Gloucestershire College

 

Click here to watch a video of the 2016 competition created by Steven Haywood http://www.sghaywood.com/

 

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