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South West Chef of the Year Dinner

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Sep
4

A celebration of the region’s exceptional hospitality industry and the winners of South West Chef of the Year

Join our competitors and judges for a unique dinner when we will discover who will take the title of South West Chef of the Year 2017.

Wednesday 25th October 2017
Exeter Golf and Country Club
from 6.45pm

A trio of outstanding chefs will prepare this year’s dinner, assisted by students of the Michael Caines Academy and followed by the announcement of this year’s winners – recognising the future of hospitality in the South West!

Tickets are now available (see below) and open to all for a rare opportunity to enjoy a memorable meal prepared by three top chefs:

Starter

 Michael Caines MBE

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

Main

James Mason

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

 

Dessert

 

Jamie Coleman

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

The menu will be announced shortly

Tickets include a drinks reception with canapés, an exciting three-course meal, coffee and petits fours and wines with each course.

A vegetarian option for the starter and main course is available and all dietary requirements can be catered for.

Many thanks to the following suppliers:

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

All wines will be supplied by Enotria and Coe

 

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

The evening will begin with a drinks reception and canapés at 6.45pm.

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

Dinner will be followed by the presentation of the South West Chef of the Year awards 2017

Tickets can be purchased online, see below.

 

We would like to thank the following supporters of our awards evening:

All wines will be perfectly paired with each course and supplied by:

Enotria & Coe

Enotria & Coe

 

 

Ingredients will be supplied by:

Kingfisher Brixham

Kingfisher Brixham

 

MC Kelly

 M C Kelly

 

Ritter Courivaud

Ritter Courivaud Ltd.

Total Produce

Total Produce

Photography will be supplied by:

Steve Haywood Photography

Booking

Tickets are £85 per person (including VAT).

Seating is in tables of 10.

Dress code: lounge suit

Tickets can be purchased using the secure PayPal system (you do not need to have a PayPal account).  Click the ‘Buy Now’ button below.  If you would prefer to pay by cheque, please call 01626 334841 or email: info@southwestchef.co.uk to reserve your tickets and make arrangements for payment.

Please make sure you include details of any dietary requirements when purchasing your tickets (you can do this on the order form by clicking the ‘add’ button that appears below your delivery address).  We will also need the names of all ticket holders for the seating plan and would be grateful if you could provide this information too please.  If you prefer, please get in touch with us directly with details of names and dietary requirements at info@southwestchef.co.uk or on 01626 334841


Names of ticket holders:
Any dietary requirements:


Any difficulties or questions, please call 01626 334841 or email info@southwestchef.co.uk

Welcome to four new judges!

Posted Posted by julie in Home Articles, News     Comments No comments
Aug
22

New judges 2017We’re delighted to welcome four new leading chefs to the judging panel for the finals of South West Chef of the Year 2017!

As the competition continues to grow we are extending our judging panel to ensure that our judges and their diverse range of knowledge and experience can be divided among the various categories of the competition.  We are very excited to announce that the following will be joining our existing panel this year:

Chris EdenChris Eden

Head Chef at the Michelin-starred Driftwood Hotel, Portscatho, Cornwall

 

 

 

Liam FinneganLiam Finnegan

Head Chef at the Castle Bow and Brazz restaurants at The Castle, Taunton, Somerset

 

 

Elly WentworthElly Wentworth

Sous Chef at the Michelin-starred Restaurant Hywel Jones by Lucknam Park, Bath

Twice winner of South West Chef of the Year and MasterChef The Professionals finalist!

 

Niall KeatingNiall Keating

Executive Chef at the two-Michelin starred Dining Room at Whatley Manor, Malmesbury, Wiltshire

 

 

Click here for more information about each of our judges.

 

Introducing the 2017 competitors

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Aug
7

Thank you very much to everyone who has entered South West Chef of the Year this year.  Faced with a vast array of interesting and tantalising menus, our judges have assessed each entry and have now selected the semi-finalists for the Professional, Young Professional and Student/Apprentice Chef categories and the finalists for the Home Cook category.  Furthermore, following very close and exciting competitions in the six counties of the South West, we are also delighted to present the winners of the county Junior Chef competitions who will now meet in the final.

Many congratulations to all those who have made it through to the next round when they will be asked to prepare the menus submitted with their entries.

Lead sponsor: Bidfood

 

Professional Chef category

sponsored by Ritter Courivaud and Ritter Fresh

Semi-final to be held on Saturday 30th September at Exeter College

(listed alphabetically)

  • Martin Blake, Senior Sous Chef, The Manor House Hotel, Castle Combe, Wiltshire
  • James Checkley, Sous Chef, Kentisbury Grange, Barnstaple, Devon
  • Robert Cox, Head Chef, Tudor Farmhouse Hotel and Restaurant, Clearwell, Gloucestershire
  • Joseph Fallowfield, Sous Chef, Kota Restaurant, Porthleven, Cornwall
  • Jozsef Kuti, Sous Chef, The Old Stocks Inn, Stow-on-the-Wold, Gloucestershire
  • David Mann, Sous Chef, Boringdon Hall Hotel, Plympton, Devon
  • Dale McIntosh, Head Chef, Gylly Beach Café, Falmouth, Cornwall
  • Chris Young, Sous Chef, Buckland Manor, Broadway, Gloucestershire

 

Entrants were asked to submit a two-course menu (starter and main) incorporating the following compulsory ingredients selected by the judges and supplied by MC Kelly and Kingfisher BrixhamSaddle of lamb, Pollack and mussels.

 

Young Professional Chef category

sponsored by Lympstone Manor and Michael Caines MBE

Semi-final to be held on Saturday 30th September at Exeter College

(listed alphabetically)

  • Claire Andrew, Commis Chef, Kentisbury Grange, Barnstaple, Devon
  • Harrison Brockington, Chef de Partie, Grosvenor Hotel, Torquay, Devon
  • James Glover, Chef de Partie, Deer Park Country House Hotel, Honiton, Devon
  • Thomas Herbert, Commis Chef, Lucknam Park, Bath
  • Joshua Murphy, Demi Chef de Partie, Lucknam Park, Bath
  • Joseph Oliver, Demi Chef de Partie, Buckland Manor, Broadway, Gloucestershire
  • Lawrence Snowden, Junior Sous Chef, The Idle Rocks, St Mawes, Cornwall
  • Paul Wearing, Senior Chef de Partie, Boringdon Hall Hotel, Plympton, Devon

 

Entrants were asked to submit a two-course menu (starter and main) incorporating the following compulsory ingredients selected by the judges and supplied by MC Kelly and Kingfisher BrixhamPork tenderloin and Red Mullet.

 

Student/Apprentice Chef category

sponsored by Nisbets Catering Equipment

Semi-final to be held on Saturday 30th September at Exeter College

Catering colleges across the South West are invited to put forward a student/apprentice chef for a guaranteed place in the semi-final of this category and, in addition, a small number of places are also available to those opting to enter this category directly.  Colleges putting a student forward are asked to confirm the name of the student once colleges return for the autumn term in September and so further students may be added to this list at that time.

(listed alphabetically)

  • Alexander Andrew, City College Plymouth, Devon
  • John Brimicombe, Exeter College and Boringdon Hall Hotel, Plympton, Devon
  • Jamie Cassidy, Bridgwater and Taunton College, Somerset
  • Matthue Clarke, Gloucestershire College, Cheltenham
  • Katie Endicott, Bridgwater and Taunton College, Somerset
  • Thomas Greatrix, Gloucestershire College, Cheltenham
  • William Hamzij, Exeter College and Driftwood Hotel, Porscatho, Cornwall
  • Ford Thanyapat Khwanyuen, Truro and Penwith College, Cornwall
  • Eleanor Thuell, Exeter College and Rodean Restaurant, Kenton, Devon

 

Entrants were asked to submit a two-course menu (starter and main) incorporating the following compulsory ingredients selected by the judges and supplied by MC Kelly and Kingfisher BrixhamBeef sirloin, John Dory, clams or cockles.

 

Home Cook category

sponsored by Ashburton Cookery School

Final to be held on Saturday 14th October at Ashburton Cookery School

(listed alphabetically)

  • Andrew Callaghan, Verwood, Dorset
  • Lucinda Ellicott, Paignton, Devon
  • Emy Mordue, Exeter, Devon (Devon Life Home Cook 2016)
  • Kelly Shannon, Stonehouse, Gloucestershire
  • Sue Stoneman, Exmouth, Devon

 

As Devon Life Home Cook 2016, Emy secured a guaranteed place in the final of South West Home Cook of the Year 2017

Entrants were asked to submit a two-course menu (main and dessert) incorporating the following compulsory ingredients selected by the judges and supplied by MC Kelly, Kingfisher Brixham and Total ProduceBest end of lamb or Sea Bass and Autumn fruits.

 

Junior Chef category

Competitions were held in each of the six counties of the South West during June/July to find the county junior chef winners.  These talented aspiring chefs will now meet in the final to be held on Saturday 14th October at Ashburton Cookery School to compete for the additional title of South West Junior Chef of the Year.  Each of the finalists will benefit from mentoring with one of our junior category judges to help them prepare for the final and to enable them to learn more about life in a busy working kitchen!

Click here to read about the competitions that took place in Cornwall, Devon, Dorset, Gloucestershire, Somerset and Wiltshire.

 

Cornwall

Anna West, Penair School, Truro

Anna will be mentored by Stephane Delourme at The Seafood Restaurant, Padstow

 

Devon

Samantha Taylor-Clarke, Stover School, Newton Abbot

Samantha will be mentored by Mark Dodson at The Masons Arms, Knowstone

 

Dorset

Emily Henson, Bournemouth School for Girls

Emily will be mentored by Brett Sutton at The White Post, Rimpton

 

Gloucestershire

Amber Clay, Alderman Knight School, Tewkesbury

Amber will be mentored by Gus Ashenford at Restaurant 5 North Street, Winchcombe

 

Somerset

Munopa Nhete, Queen’s College, Taunton

Munopa will be mentored by Liam Finnegan at The Castle Hotel, Taunton

 

Wiltshire

Vikki Pearcey Thorn, Lavington School, Market Lavingotn

Vikki will be mentored by Hywel Jones at Lucknam Park

 

Competitors prepared a main course dish for two at the county finals and will work with their mentors to develop and enhance the same dish for the final.

 

Good luck to all competitors!

 

Awards Presentation Evening 2017

The winners of South West Chef of the Year 2017 will be announced at prestigious awards presentation evening on Wednesday 25th October, hosted and sponsored by Exeter Golf and Country Club.

Our awards will be presented following what promises to be an outstanding dinner prepared by three guest chefs including none other than our co-founder and lead judge Michael Caines and two previous winners!

  • Michael Caines MBE - Co-founder and lead judge of South West Chef of the Year and Chef Proprietor of Lympstone Manor, Lympstone, Devon
  • Jamie Coleman - South West Chef of the Year 2016, Head Chef at the Michelin-starred Masons Arms, Knowstone, Devon
  • James Mason - South West Young Professional Chef of the Year 2015, Head Chef at Kentisbury Grange, Barnstaple, Devon

 

Our team of chefs will be supported in the kitchen and front of house by students of the Michael Caines Academy .

Bringing together all of our competitors, judges and sponsors this very special evening is always a unique celebration of the South West’s hospitality industry.  It will begin with a drinks reception with canapés, before enjoying a wonderful three course meal with perfectly matched wines and concluding with the presentation of the 2017 awards.

All are welcome to join us – book your tickets as soon as possible to avoid disappointment.

Tickets are available at £85 each and can be purchased using the secure PayPal system (you do not need to have a PayPal account).  Click the ‘Buy Now’ button below.

If you would prefer to pay by cheque, please call 01626 334841 or email: info@southwestchef.co.uk to reserve your tickets and make arrangements for payment.

Please make sure you include details of any dietary requirements when purchasing your tickets (you can do this on the order form by clicking the ‘add’ button that appears below your delivery address).


Names of ticket holders:
Any dietary requirements:



 

Any difficulties or questions, please call 01626 334841 or email info@southwestchef.co.uk

 

 

Junior finalists 2017

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Jul
20

Following very close semi-finals in the six counties of the South West, we now have the full line-up of finalists for South West Junior Chef 2017!

Our judges found the skills of competitors throughout the South West to be far beyond their years and were encouraged by the promise this holds for the future of the region’s industry, not to mention the thrilling final that now lies in store!

Many congratulations to the winners in each county (outlined here) who will now meet in the final on Saturday 14th October at Ashburton Cookery School, Devon.  Each will benefit from mentoring with one of our judges, providing them with valuable advice and experience of a working kitchen.  Thank you very much indeed to our mentor judges who are all dedicated to helping young chefs to develop their skills.

Details of all semi-finalists and judges can be found below.

Cornwall – Anna West

Penair School, Truro

Anna will be mentored by Stephane Delourme at The Seafood Restaurant, Padstow

Devon – Samantha Taylor-Clarke

Stover School, Newton Abbot

Samantha will be mentored by Mark Dodson at The Masons Arms, Knowstone

Dorset – Emily Henson

Bournemouth School for Girls

Emily will be mentored by Brett Sutton at The White Post, Rimpton

Gloucestershire – Amber Clay

Alderman Knight School, Tewkesbury

Amber will be mentored by Gus Ashenford at Restaurant 5 North Street, Winchcombe

Somerset – Munopa Nhete

Queen’s College, Taunton

Munopa will be mentored by Liam Finnegan at The Castle Hotel, Taunton

Wiltshire – Vikki Pearcey Thorn

Lavington School, Market Lavingotn

Vikki will be mentored by Hywel Jones at Lucknam Park

 

Thank you very much to all young cooks, aged 11-16, who took part in the competition and to our judges who were faced with the difficult task of picking one winner in each county.  Thank you also to the region’s catering colleges who hosted the county competitions.

Cornwall

Cornwall College, Camborne – 27th June 2017

Judged by:

  • Neil Haydock, Executive Chef, Watergate Bay Hotel, Newquay
  • Stephane Delourme, Head Chef, The Seafood Restaurant, Padstow
  • Mark Devonshire, Chef Lecturer, Cornwall College
Semi-finalists:

Christopher Duke, Penair School, Truro

Cornish mackerel with crushed Cornish new potatoes and saffron mayonnaise

Emma Green, Pool Academy, Redruth

Trio Seafood Platter

Tyler Hodgson, Treviglas Community College, Newquay

Roast shellfish platter with garlic and chilli butter and roast garlic mayonnaise

Scarlett Marsden, Penair School, Truro

Rack of lamb with garlic and rosemary, roast potatoes and madeira jus served with chargrilled asparagus, courgette and feta cheese

Rhiannon, Treviglas Community College

Star Gazey Pie

Anna West, Penair School, Truro

Paupiette of Sea Bass with Cornish cauliflower three ways, Cornish asparagus and a red wine reduction

Devon

Exeter College – 26th June 2017

Judged by:

  • Mark Dodson, Michelin-starred Chef Proprietor of The Masons Arms, Knowstone
  • Scott Paton, Head Chef, Boringdon Hall Hotel, Plymouth
  • John Wheeler, Head of Hospitality, Hair & Beauty, Exeter College

Semi-finalists:

Joshua Abraham, Teign School, Kingsteignton

Chilli roasted salmon, marinated in dill and mustard with green pea relish

Chloe Crocker, Okehampton College

East Raddon tenderloin of lamb, nettle fritters, honey carrots, pea purée and redcurrant juslie

Abbie Evans, Exmouth Community College

Roasted belly pork with caramelised apples and roasted veg

Bella Haines, Colyton Grammar School

Saffron-infused ravioli filled with Lyme Bay scallops, served with a truffle and pea purée, asparagus and crispy Devon bacon

Paige Miller, Marine Academy, Plymouth

Pan fried Sea Bass in a nut brown butter with Chorizo, red onion and cherry tomatoes, sweet potato rosti, asparagus, pea purée and served with a fennel and dill sauce

Daisy Taylor-Botterill, Trinity School, Teignmouth

Duck breast with asparagus, sweet potato, pickled fennel and raspberry

Samantha Taylor-Clarke, Stover School, Newton Abbot

Roasted fillet of beef wrapped in prosciutto, pan-seared wild mushrooms, pea purée, crushed new potatoes, butter poached Morado garlic and a red wine jus

Dorset

Bournemouth and Poole College – 29th June 2017

Judged by:

  • Brett Sutton, Chef Proprietor, The White Post, Rimpton
  • Russell Brown, Director, Creative About Cuisine
  • Gary Kilminster, Business Development Manager, Essential Cuisine
  • Philip Swaffer, Chef Lecturer, Bournemouth and Poole College

Semi-finalists:

Laurence Caley, Ferndown Upper School, Bournemouth

Cheese and leek soufflé with leek and tomato concasse and watercress

Lili Doucy, Bournemouth School for Girls

Pork Belly, doing it the Dorset way! (with Dorset apple cake)

Lily Gladwell, Bournemouth School for Girls

Dorset Blue Vinney and broccoli soufflés

Emily Henson, Bournemouth School for Girls

Local lasagne

Poppy Stratman, Lytchett Minster School, Poole

Steak and Badger Beer pie

Laura Taylor, The Woodroffe School, Lyme Regis

Pan-roasted venison with crushed celeriac, beetroot purée, roast Jerusalem artichoke and  purée and a red wine sauce

Gloucestershire

Gloucestershire College, Cheltenham – 12th July 2017

Judged by:

  • David Everitt-Matthias, Chef Proprietor, Le Champignon Sauvage, Cheltenham
  • Gus Ashenford, Chef Proprietor, Restaurant 5 North Street, Winchcombe
  • Renark Cousins, Chef Lecturer, Gloucestershire College

Semi-finalists:

Eva Bolton-Lake, Maidenhill School, Stonehouse

Gloucestershire Squab Pie and cauliflower cheese

Amber Clay, Alderman Knight School, Tewkesbury

Gloucester Old Spot pork belly with black pudding bon bons served with red cabbage, apple mash and a thyme-infused cider reduction

Becky Fear, All Saints Academy, Cheltenham

Sea Bass with lemon roasted Cornish Kings and asparagus with basil hollandaise

Keziah-Paige Morgan, Maidenhill School, Stonehouse

Honey garlic Salmon with lemon couscous and green beans

Oliver Pender, Bishops Cleeve Primary Academy, Cheltenham

Salmon and Haddock fishcakes with pistachio pesto

Megan Walker, Brimsham Green School, Yate

Herb-crusted Cod with roasted asparagus, Hasselback potatoes and lemon and cream sauce

Somerset

Bath College – 28th June 2017

Judged by:

  • Liam Finnegan, Head Chef, The Castle Hotel, Taunton
  • Chris Cleghorn, Head Chef, The Olive Tree, Queensberry Hotel, Bath
  • Bridget Halford, Head of Hospitality, Bath College

Semi-finalists:

Charlie Bamford, Writhlington School, Radstock

Ceviche mackerel and breadcrumbed crab cakes with a sharp Somerset cider apple jelly and a seasonal salad with homemade bread roll & Somerset butter

Rose Cobden, Hazlegrove Preparatory School, Yeovil

Roasted Somerset leg of duck with an apple and blackberry purée, Somerset cider-braised cabbage, glazed baby carrots and creamed potatoes

Kellar Knight, Whitstone School, Shepton Mallet

Roasted guinea fowl with beetroot, ginger and thyme

Munopa Nhete, Queen’s College, Taunton

Dexter beef surf and turf with Chimichurri sauce & dauphinoise potatoes

Emily Raybould, Queen’s College, Taunton

Somerset Pork Meatballs

Olivia Richardson, Queen’s College, Taunton

Lyme Bay mackerel fillet with Bretonne sauce and Devon crab cake

Wiltshire

Wiltshire College, Trowbridge – 11th July 2017

Judged by:

  • Hywel Jones, Executive Chef, Lucknam Park, Bath
  • Rob Potter, Executive Chef, Manor House Hotel, Castle Combe
  • Stephen Lloyd, Chef Lecturer, Wiltshire College

Semi-finalists:

Lauren Crocker, Trafalgar School at Downton

Sesame butterfiled chicken

Rhys Griffith, The Stonehenge School, Amesbury

Wiltshire watercress, salami and caramelised onion pizza

Lewis King, Abbeyfield School, Chippenham

Local spring lamb steaks on a bed of crushed new potatoes with vine tomatoes and asparagus, served with fresh mint sauce and gravy

Abby Lloyd, Nova Hreod Academy, Swindon

Wiltshire Summer Thali

Spring onion & coconut chicken Tikka Masala with lemon, thyme and cashew Basmati rice

Megan Mason, Trafalgar School at Downton

Kedgeree with homemade Indian flatbread

Vikki Pearcey Thorn, Lavington School, Market Lavington

Beef Wellington with a blue cheese sauce

 

 

 

 

 

Junior semi-finals 2017

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Jun
24

Slider_charlotte

The South West Junior Chef of the Year cook-offs begin on Monday 26th June with a semi-final being held in each of the six counties of the South West.

Following record entries, a number of young cooks aged 11-16 have been selected to cook their main course dish at catering colleges across the region for our judges who will select one winner at each semi-final to go through to the final on Saturday 14th October at Ashburton Cookery School.  Each winner will be mentored by one of our judges when they will benefit from expert advice in preparation for the final and will gain valuable experience of a working kitchen.

Thank you very much to all young cooks who entered and congratulations to those whose entries were selected for the semi-finals, outlined below. Many, many thanks to our judges who give up their time to support all the budding young chefs and to the catering colleges who kindly host the semi-finals.

Six semi-finalists have been selected in each county, with the exception of Devon where judges simply could not split some of the entries and opted to invite seven competitors to the competition.

Keep an eye on the news page of the website for news of the result in each county over the coming weeks!

 

Monday 26th June

Devon semi-final

Exeter College

 

Judges:

Mark Dodson, Chef Proprietor, The Masons Arms, Knowstone

Scott Paton, Head Chef, Boringdon Hall Hotel, Plymouth

John Wheeler, Head of Hospitality, Exeter College

 

Semi-finalists:

  • Josh Abraham, Teign School, Kingsteignton
  • Chloe Crocker, Okehampton College, Okehampton
  • Abbie Evans, Exmouth Community College, Exmouth
  • Bella Haines, Colyton Grammar School, Colyton
  • Paige Miller, Marine Academy, Plymouth
  • Daisy Taylor-Botterill, Trinity School, Teignmouth
  • Samantha Taylor-Clarke, Stover School, Newton Aboot

 

Tuesday 27th June

Cornwall semi-final

Cornwall College Camborne

 

Judges:

Neil Haydock, Executive Chef, Watergate Bay Hotel

Stephane Delourme, Head Chef, The Seafood Restaurant, Padstow

Mark Devonshire, Chef Lecturer, Cornwall College

 

Semi-finalists:

  • Christopher Duke, Penair School, Truro
  • Emma Green, Pool Academy, Redruth
  • Tyler Hodgson, Treviglas Community College, Newquay
  • Scarlett Marsden, Penair School, Truro
  • Rhiannon, Treviglas Community College
  • Anna West, Penair School, Truro

 

Wednesday 28th June

Somerset semi-final

Bath College

 

Judges:

Liam Finnegan, Head Chef, The Castle Hotel, Taunton

Chris Cleghorn, Head Chef, The Olive Tree Restaurant, Queensberry Hotel, Bath

Bridget Halford, Head of Hospitality, Bath College

 

Semi-finalists:

  • Charlie Bamford, Writhlington School, Radstock
  • Rose Cobden, Hazlegrove Preparatory School, Yeovil
  • Kellar Knight, Whitstone School, Shepton Mallet
  • Munopa Nhete, Queen’s College, Taunton
  • Emily Raybould, Queen’s College, Taunton
  • Olivia Richardson, Queen’s College, Taunton

 

Thursday 29th June

Dorset semi-final

Bournemouth and Poole College

 

Judges:

Brett Sutton, Chef Proprietor, The White Post, Rimpton

Russell Brown, Director, Creative About Cuisine

Gary Kilminster, Business Development Manager, Essential Cuisine

 

Semi-finalists:

  • Laurence Caley, Ferndown Upper School, Bournemouth
  • Lili Doucy, Bournemouth School for Girls
  • Lily Gladwell, Bournemouth School for Girls
  • Emily Henson, Bournemouth School for Girls
  • Poppy Stratman, Lytchett Minster School, Poole
  • Laura Taylor, The Woodroffe School, Lyme Regis

 

Tuesday 11th July

Wiltshire semi-final

Wiltshire College, Trowbridge

 

Judges:

Hywel Jones, Executive Chef, Lucknam Park, Bath

Robert Potter, Executive Chef, The Manor House Hotel, Castle Combe

Stephen Lloyd, Chef Lecturer, Wiltshire College

 

Semi-finalists:

  • Lauren Crocker, Trafalgar School at Downton
  • Rhys Griffith, The Stonehenge School, Amesbury
  • Lewis King, Abbeyfield School, Chippenham
  • Abby Lloyd, Nova Hreod Academy, Swindon
  • Megan Mason, Trafalgar School at Downton
  • Vikki Pearcey, Lavington School, Market Lavington

 

Wednesday 12th July

Gloucestershire semi-final

Gloucestershire College Cheltenham

 

Judges:

David Everitt-Matthias, Le Champignon Sauvage, Cheltenham

Gus Ashenford, Restaurant 5 North Street, Winchcombe

Renark Cousins, Chef Lecturer, Gloucestershire College

 

Semi-finalists:

  • Eva Bolton-Lake, Maidenhill School, Stonehouse
  • Amber Clay, Alderman Knight School, Tewkesbury
  • Becky Fear, All Saints Academy, Cheltenham
  • Keziah-Paige Morgan, Maidenhill School, Stonehouse
  • Oliver Pender, Bishops Cleeve Primary Academy, Cheltenham
  • Megan Walker, Brimsham Green School, Yate

 

Check back soon to see which young cook has been selected to represent their county in the final in October.

 

South West Chef winners at Exeter Festival

Posted Posted by julie in Home Articles, News     Comments No comments
May
2

Each of the 2016 South West Chef of the Year winners appeared on stage in the Festival Cookery Theatre at the Exeter Festival of South West Food and Drink that took place in Northernhay Gardens from 29th April to 1st May 2017.

This was the 14th annual festival when visitors enjoyed another fantastic, all-star line-up of leading chefs, an extensive range of food and drink exhibitors, the After Dark music festival and much more!

The Cookery Theatre, hosted by Michael Caines MBE, welcomed many Michelin-starred chefs including Tom Kerridge, Simon Hulstone, Paul Ainsworth, Michael Wignall, Mark Dodson and Josh Eggleton, along with a further 30 of the region’s finest chefs (see full list below).  Among them, were the five winners of South West Chef of the Year 2016!

Jamie Coleman and Harrison Brockington

Jamie Coleman and Harrison Brockington kicked off the South West Chef of the Year demonstrations on Sunday morning when Jamie prepared a dish he calls “Malted Milk” comprising malted rose veal with whey onions, Quickes Cheese rarebit and cow parsley while Harrison cooked a summery Sea Bass and asparagus dish.

 

 

 

 

Jamie Coleman, South West Professional and Overall Chef of the Year (sponsored by Ritter Courivaud) and head chef at Saunton Sands Hotel, Saunton

Harrison Brockington, South West Student/Apprentice Chef of the Year (sponsored by Nisbets) and apprentice chef at The Grosvenor Hotel, Torquay and Exeter College

 

Timothy Kendall and Guy Owen

Their demonstration was followed later in the day by Timothy Kendall who demonstrated a version of one of his winning competition dishes – pan fried hake with crispy hake skin, broccoli purée, stirfry, pickled broccoli stalk and bacon foam  in a hotly contested head-to-head demo with his head chef, Guy Owen who prepared red mullet, lettuce, squid ink, salsa verde and saffron.

After much applause and cheering from the audience it was decided that Timothy possibly just edged the win!!

Timothy Kendall, South West Young Professional Chef of the Year (sponsored by Lympstone Manor and Michael Caines MBE) and senior chef de partie at The Idle Rocks, St Mawes and Guy  Owen, head chef at The Idle Rocks

Ethan Macdonald and Sue Stoneman

On Monday, Ethan Macdonald, and Sue Stoneman took to the stage. Ethan wowed the audience with his knowledge, for such a young chef, in creating a stunning chicken mousse with mushroom and asparagus, while Sue demonstrated skills fit for a professional chef as she recreated her winning main course dish of pork tenderloin stuffed with chicken mousse and black pudding with a cider sauce.

Ethan Macdonald, South West Junior Chef of the Year and apprentice chef at The Salutation Inn, Topsham and Exeter College

Sue Stoneman, South West Home Cook of the Year (sponsored by Ashburton Cookery School) from Exmouth

 

Sue, who was named West Country Baking Champion at the 2015 Festival, also demonstrated her baking skills in the West Country Bakery marquee both on Sunday and Monday, preparing a tear-and-share bread and an intriguing chocolate and avocado cake!

 

Other chefs that were demonstrating in the Festival Cookery Theatre over the weekend included:

Michael Caines MBE, Scott Paton, Matt Mason, Matthew Peryer, Ian Webber, Dez Turland, Darrin Hosegrove, Rob Spencer, Peter Gorton, Daniel Gavrilidis, Simon Hulstone, Michael Wignall, Josh Eggleton, Thomas Hine, Tom Williams-Hawkes, Adam Little, Tom Kerridge, Paul Ainsworth, Amy Symonds, Neil Haydock, James Mason, Bini Ludlow, Angus McCaig, Ashley Wright, Liam Finnegan, Mark Dodson, Emily Scott and Jean-Phillippe Bidart.

How would you like the opportunity to appear at the Festival in 2018? Make sure you enter South West Chef of the Year this year for a chance to appear as one of our winners!

Entries are now open for the Junior category – click here for more details.  Keep following for more details about the other four categories of the competition.

 

 

Competition dates 2017

Posted Posted by julie in Home Articles, News     Comments No comments
Feb
14

The competition dates for South West Chef of the Year 2017 are as follows:

Saturday 30th September – Semi-finals of Professional, Young Professional and Student/Apprentice Chef categories at Exeter College

Saturday 14th October – Finals of Junior and Home Cook categories at Ashburton Cookery School

Wednesday 25th October – Finals of Professional, Young Professional and Student/Apprentice Chef categories at Exeter College

Wednesday 25th October – Awards Presentation Evening at Exeter Golf and Country Club

 

The county semi-finals of the Junior category will take place at catering colleges around the South West during June and July – dates to be confirmed.

 

The closing date for entries will be Monday 31st July 2017.

 

Further details about this year’s competition will be published as they are confirmed.

Send us an email to info@southwestchef.co.uk to register your interest and make sure you receive all updates directly to your inbox.

 

 

Winners at Source Trade Show

Posted Posted by julie in Home Articles, News     Comments No comments
Feb
10

Four South West Chef of the Year winners appeared at the Source Taste of the West Trade Show on 8th and 9th February, demonstrating their skills on the show’s main stage.

The annual show, held at Westpoint Exeter, showcases a wide range of regional food and drink and other suppliers to the retail and hospitality industries.  Four of our 2016 winners were demonstrating on the cookery theatre stage.

Harrison Brockington

South West Student/Apprentice Chef of the Year

sponsored by Nisbets

kicked off the first day of the show with a demonstration of the rabbit main course he prepared in the final of the competition in October 2016.  He was joined on stage by

Ethan Macdonald

South West Junior Chef of the Year

who helped Harrison prepare his dish in 30 minutes!  The two young chefs were also joined by Stuart Fowles, chef lecturer at Exeter College, where Harrison is now in his third year and Ethan has just started his first!  Harrison has just taken a new job as apprentice chef at the Grosvenor Hotel in Torquay, working with John Burton Race and Ethan works as an apprentice chef with Tom Williams-Hawkes at the Salutation Inn in Topsham.

Harrison prepared rabbit, celeriac and tarragon

This demonstration was followed by

Timothy Kendall

South West Young Professional Chef of the Year

sponsored by Lympstone Manor and Michael Caines MBE

Once again assisted by Ethan, Tim recreated his winning starter (though being February, he replaced the John Dory with Hake).  Tim has also recently started a new job as senior chef de partie with Guy Owen at The Idle Rocks Hotel in St Mawes

Tim prepared Hake with broccoli and bacon foam

The second day of the show saw a demonstration by

Jamie Coleman

Overall South West Chef of the Year and winner of Professional Chef of the Year

sponsored by Ritter Courivaud

Jamie, head chef at the Saunton Sands Hotel, North Devon, prepared two dishes during his demonstration and was assisted by Megan from Exeter College.

Brill with fish crackling prepared by Jamie

Lavender Creedy Carver duck prepared by Jamie

Thank you to all of them for sharing their recipes, tips and advice.  If you missed their demonstrations, don’t worry, you will have chance to catch them at the Exeter Festival of South West Food and Drink 29th April – 1st May, when they will be demonstrating again in the main cookery theatre.  More details to follow.

The 2016 winners and finalists!

Posted Posted by julie in Home Articles, News     Comments Comments Off
Oct
25

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

2 Michelin starred chef proprietor of Le Champignon Sauvage, Cheltenham, David Everitt-Matthias

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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