Awards Dinner 2017

A celebration of the region’s exceptional hospitality industry and the winners of South West Chef of the Year 2017 was held on Wednesday 25th October at Exeter Golf and Country Club when the winners were announced following a unique dinner prepared by a trio of outstanding chefs assisted by students of the Michael Caines Academy.

The evening began with a drinks reception with canapés prepared by Michael Caines and a welcome drink of Salcombe Gin and Luscombe Tonic

Guests then enjoyed a wonderful meal:

Starter

 Michael Caines MBE

Co-founder and lead judge of South West Chef of the Year and Chef/Patron of Lympstone Manor, Lympstone

Pan fried Sea Bream with caramelised cauliflower, raisin and truffle purée with lemon thyme oil and cumin velouté

Paired with Yealands 2016 PGR (Pinot Gris, Gewürztraminer & Riesling), Awatere Valley, Marlborough, New Zealand kindly supplied by Enotria and Coe

Main

James Mason

South West Young Professional Chef of the Year 2015 and Head Chef at 3 AA Rosette Kentisbury Grange, Barnstaple

Grouse with beetroot carpaccio, rainbow chard and hazelnut

Paired with Spice Route Mouvèdre 2014 from Swartland, South Africa kindly supplied by Liberty Wines

 

Dessert

 

Jamie Coleman

South West Chef of the Year 2016 and Head Chef at the Michelin-starred Masons Arms, Knowstone

Goats’ curd cheesecake, carrot sponge, toffee and peanuts

Paired with Cazes Rivesaltes Ambré 2002 kindly supplied by Liberty Wines

 

 

 

 

 

 

 

 

 

Many thanks to the following suppliers:

The seafood was supplied by Kingfisher Brixham, meats by M C Kelly, fresh produce by Total Produce and other ingredients by Ritter Courivaud.

Wines were paired with each course and supplied by Enotria and Coe and Liberty Wines

On arrival guests enjoyed canapés prepared by Michael Caines and a welcome drink of Salcombe Gin and Luscombe Tonic

And the meal concluded with delicious petits fours prepared by Jamie Coleman

The evening was sponsored by Exeter Golf and Country Club and took place immediately following the finals of our Professional, Young Professional and Student Chef classes earlier the same day at Exeter College.

MC AcademyOur chefs were assisted in the kitchen and front-of-house by students of the Michael Caines Academy and staff at the Exeter Golf and Country Club

 

Many thanks to the following suppliers for the wonderful array of ingredients provided for our dinner:

Kingfisher Brixham

Kingfisher Brixham

 

MC Kelly

 M C Kelly

 

Salcombe GinLuscombe

Salcombe Gin and Luscombe Tonic Water

Supply of gin and tonic for our welcome drinks

 

Liberty Wines

Liberty Wines 

Suppy of wine for awards presentation dinner

 

Enotria & Coe

Enotria & Coe

Suppy of wine for awards presentation dinner

 

Ritter Courivaud

Ritter Courivaud Ltd.

Total Produce

Total Produce

 

Photography was supplied by:

Steve Haywood Photography

 

Audio Visual services by Warwick Event Services 

 

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