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Winners at Source Trade Show

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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.

Competition dates 2017

Posted Posted by julie in Home Articles, News     Comments No comments
Jan
13

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.

 

 

James Mason appointed head chef at Kentisbury Grange

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Dec
14

James MasonMichael Caines MBE welcomes South West Young Professional Chef of the Year 2015, James Mason, to his award-winning team at The Coach House by Michael Caines.

South West Young Professional Chef of the Year 2015, James Mason, has been appointed head chef at The Coach House by Michael Caines at Kentisbury Grange in North Devon.

James entered South West Chef of the Year when sous chef at The Salutation Inn, Topsham and has since been awarded numerous accolades, including gold in the Taste of the West awards 2016 and was a finalist in National Chef of the Year 2016.

Michael Caines said of his new appointment: “I’m really excited about James joining the team, as he is an excellent young chef. He has worked with me at Michael Caines restaurant in Exeter for two years and won the prestigious title of South West Young Professional Chef of the Year in 2015. I am sure that James will continue to build on our great reputation at The Coach House by Michael Caines and I wish him well in his new appointment.”

The Coach House by Michael Caines continues to go from strength to strength, winning Gold for the second year running in the Devon Tourism Awards 2016. The restaurant was also awarded Gold for Taste of the South West in the South West Tourism Awards 2015 and is a finalist in the prestigious regional awards again this year.

James Mason said of his new role: “I’m very excited about the opportunity to work with such a talented team. I’ve been fortunate enough to gain experience working in top foodie destinations, such as London and France, but my heart has always remained here in the South West and I’m looking forward to moving The Coach House by Michael Caines forward in 2017.”

Since January 2015 The Coach House by Michael Caines has been under the guidance of Head Chef Tom Hine, whose passion and leadership has played a huge part in the restaurant’s ongoing success and development.

Tom will be continuing to work with Michael Caines as Group Executive Chef. Michael Caines said: “Tom will continue to oversee and support the development of the food menu at Kentisbury Grange, working alongside myself and supporting James. Within his new role, Tom will also head up the team at Lympstone Manor as we open in spring next year.”

Click here to find out more about Kentisbury Grange and The Coach House by Michael Caines.

Devon Life Home Cook to compete in South West Home Cook final 2017

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Nov
7

Emy Mordue

Devon Life Home Cook 2016, Emy Mordue, pictured with Mike Richards of Bradburys (sponsor). Picture: Matt Austin

Many congratulations to Emy Mordue, winner of the Devon Life Home Cook of the Year award 2016!

 

Devon LifeWe are delighted to have established a partnership with the Devon Life magazine which will enable the winner of its Home Cook award to proceed directly to the final of South West Home Cook of the Year in the following year.  As such, we are very pleased to announce that Emy is the first Devon Life Home Cook to benefit from this opportunity and we very much look forward to welcoming Emy to our final in October 2017!

The judging panel, made up of leading Devon chefs (who also judge South West Chef of the Year), Mark Dodson, Michael Wignall and Anton Piotrowski, selected Emy as their winner from among the three finalists that prepared a three course meal on Sunday 9th October at the kitchen showroom of lead sponsor, Bradburys.

Devon Life entrants were initially asked to submit a three-course menu and six selected competitors were invited to prepare their main course dish for judges on 8th October.  The judges chose their three finalists who returned the following day to prepare all three courses.

Click here for more information, or if you would like to enter Devon Life Home Cook next year!

The 2016 winners and finalists!

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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/

Bright future for the industry!

Posted Posted by julie in Home Articles, News     Comments No comments
Oct
15

Junior finalists 2016After an outstanding final at Ashburton Cookery School, we are delighted to announce that the winner of South West Junior Chef of the Year 2016 is Ethan Macdonald from The King’s School, Ottery St Mary in Devon!

Our judges were blown away by the standard of cooking on display from the young cooks aged between 13-16, commenting that the industry has a rosy future in the hands of the very talented young chefs competing!

Finalists prepared six very different dishes that presented a real challenge for our judges! Ethan prepared a main course of corn-fed chicken breast, potato galette, asparagus and chicken jus to pip his fellow finalists to the post.

Finalists and their dishes

Congratulations to all finalists, pictured left to right:

Ethan MacdonaldEthan Macdonald

The King’s School, Ottery St Mary, Devon

Chicken breast with potato galette, asparagus and chicken jus

Ethan Macdonald main

 

 

 

 

 

 

Abbie Brockway

Abbie Brockway

Lytchett Minster School, Dorset

Sausage, leek and apple pie with Hasselback potato

 

 

 

 

Ethan Bull

 

 

 

 

 

Ethan Bull

Crispin School, Street, Somerset

Rack of pork with sage and potato cakes, apple fritter and cider sauce

 

 

 

 

 

 

Ashley Gilder

Ashley Gilder

Penrice Academy, St Austell, Cornwall

Sea Bass on a seafood chowder

 

 

 

 

 

 

 

Laura Phipps

Severn Vale School, Gloucester

Pork curry with rice and naan bread

 

 

 

 

 

 

 

 

Daisy Taylor
Daisy Taylor

Lavington School, Devizes, Wiltshire

Thai-style fish cakes with zesty quinoa, stuffed long red peppers and salad

 

 

 

Mentor Chefs

Each of the junior finalists was mentored by one of our judges in preparation for the final.  We would like to thank the following judges/mentors very much for their support and their dedication to helping the next generation of young chefs:
  • Mark Dodson, The Masons Arms, Knowstone mentored Ethan Macdonald
  • David Everitt-Matthias, Le Champignon Sauvage, Cheltenham mentored Laura Phipps
  • Stephane Delourme, The Seafood Restaurant, Padstow mentored Ashley Gilder
  • Matt Budden, Hilton Bournemouth mentored Abbie Brockway
  • Sam Moody, now at Ballyfin, Ireland (then at The Bath Priory) mentored Ethan Bull
  • Hywel Jones, Lucknam Park, Bath mentored Daisy Taylor

Home Cook final

The final of the Home Cook category took place on the same day with four exceptional finalists preparing a main course and a dessert, all greatly impressing the judges! However, the finalists will have to bite their nails for a little longer as the winner will be announced at our awards presentation evening on Monday 24th October.

Congratulations to finalists:

  • Andrew Callaghan, Verwood, Dorset
  • Oonagh Egerton, Salisbury, Wiltshire
  • Beverley Milner Simonds, Burnham-on-Sea, Somerset
  • Sue Stoneman, Exmouth, Devon
Home Cook finalists were asked to prepare a two-course menu (main and dessert) incorporating a selection of compulsory ingredients selected by the judges: Either pork tenderloin supplied by MC Kelly, OR Sea Trout supplied by Kingfisher BrixhamPears, apples and/or autumn berries supplied by Total Produce and Vanilla Paste supplied by Little Pod

Home Cook finalists and their menus

Their two-course menus were as follows:
  • Andrew Callaghan – Sea Trout, clams, ruby chard, wilted spinach & watercress sauce followed by chocolate and pear cakes, blackberry coulis, caramelised apple crisps & clotted cream
  • Oonagh Egerton – Fillet of pork wrapped in pancetta and sage on a bed of spiralised potatoes, blanched kale, shallot and sage purée, crispy black pudding with shallot and apple sauce followed by pear hazelnut and chocolate torte, liqueur pearls, hazelnut praline and pear cream
  • Beverley Milner Simonds – Trout with samphire and cockle velouté followed by salted caramel pears with shortbread
  • Sue Stoneman – Stuffed pork tenderloin with chicken mousse and black pudding, braised autumn vegetables, sweet potato and a cider sauce followed by Sloe fall apple and berry meringue with vanilla cream

Judges

A big thank you to our judges for the finals, pictured left to right:

  • Chris Tanner
  • Ian Webber
  • Seth Ward
  • Hywel Jones
  • Steve Ashworth
  • Darrin Hosegrove
  • Michael Caines MBE

Many thanks to everyone at Ashburton Cookery School, sponsor and host of the Home Cook and Junior finals.

Full details and professional photographs will be available soon!

Why not join us at our awards presentation evening to find out who is our new Home Cook winner and to congratulate Ethan on his win? Click here for full details.

And the finalists are….

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Oct
8

 

Judges' briefing

The semi-finals of the Professional, Young Professional and Student/Apprentice categories held at Exeter College on Saturday 8th October provided a day of intense, nail-biting competition.  The hard work our semi-finalists had put into preparing and competing was evident and our judges were delighted to see cooking of such a high standard throughout the competition.

Many congratulations to everyone who took part on creating such a thrilling competition.

A big thank you goes to our judges for the semi-finals who diligently assessed, tasted and deliberated until they had reached their difficult decisions:

  • Michael Caines MBE
  • Paul Ainsworth
  • Stephane Delourme
  • Peter Gorton
  • Neil Haydock
  • Matt Mason
  • Amanda Metcalfe
  • Seth Ward
  • Michael Wignall

Our judges were divided between the three categories – thank you to Matt Mason who chaired the panel judging the Student/Apprentice category, joined by Stephane Delourme, Peter Gorton and Seth Ward.

Thank you to Michael Wignall for chairing the panel for the Professional category, joined by Michael Caines, Paul Ainsworth, Neil Haydock, Amanda Metcalfe and Seth Ward.

Finally, thank you to Paul Ainsworth who chaired the panel for the Young Professional category, joined by Michael Caines, Neil Haydock, Amanda Metcalfe and Michael Wignall.

Many thanks to the team at Exeter College and the students of the Michael Caines Academy who helped out during the competition.

All semi-finalists prepared a two course meal incorporating two compulsory ingredients kindly supplied by MC Kelly and Kingfisher Brixham.

We are delighted to announce that the following competitors have been selected by our judges to return for the final on Monday 24th October:

Professional category finalists

sponsored by Ritter Courivaud and Ritter Fresh

In a first for this category, the judges were unable to split the semi-finalists and have opted to put five competitors through to the final:

(In alphabetical order)

  • 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
  • Joseph Fallowfield, Sous Chef, The Square, Porthleven, Cornwall
  • Magic Kijewski, Head Chef, Molecular Magic, Bournemouth, Dorset

Young Professional category finalists

sponsored by Lympstone Manor and Michael Caines MBE

(In alphabetical order)

  • 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
  • Jade Stephens, Chef de Partie, Lucknam Park, Bath

Student/Apprentice Chef category finalists

sponsored by Nisbets Catering Equipment

(In alphabetical order)

  • Harrison Brockington, Exeter College and Apprentice Chef, Dart Marina Hotel, Dartmouth, Devon
  • Maia English, Apprentice Chef, The Elephant Restaurant, Torquay, Devon
  • Sophie Kennard, Somerset College and Apprentice Chef, The Swan Inn, Bampton, Devon
  • Lauren King, Cornwall College Saltash and Apprentice Chef, The Horn of Plenty, Gulworthy, Devon

Thank you very much to all of the other competitors who took part in the semi-finals:

Professional Category

  • Robert Cox, Head Chef, Tudor Farmhouse Hotel, Clearwell, Gloucestershire
  • David Mann, Sous Chef, Boringdon Hall Hotel, Plympton, Devon
  • Thomas Westerland, Sous Chef, The Brasserie, Lucknam Park, Bath

Young Professional Category

  • Christopher Bartlett, Commis Chef, Two Bridges Hotel, Princetown, Devon
  • Dave Gobbett, Junior Sous Chef, Millbrook Inn, South Pool, Devon
  • Jack Sharland, Commis Chef, Salutation Inn, Topsham, Devon
  • Jacob Webb, Commis Chef, The Square, Porthleven, Cornwall

Student/Apprentice Chef Category

  • Liam Cook, Bath College
  • Lewis Holdsworth, Apprentice Chef, The Pig at Combe, Honiton, Devon
  • Abiie Hookins, South Devon College and Apprentice Chef, Thurleston Hotel, 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
Unfortunately, Marcus Babbage from Yeovil College was unable to take part in the semi-final

Student semifinal

The finals of the Home Cook and Junior Chef categories took place on Saturday 15th October at Ashburton Cookery School.  Click here to read about the finals and the winner of the Junior category, which was announced immediately following the final.

 

The finalists in these categories were as follows:

Home Cook category finalists

sponsored by  Ashburton Cookery School

Selected entrants were invited directly to the final at Ashburton Cookery School

  • Andrew Callaghan, Verwood, Dorset
  • Oonagh Egerton, Salisbury, Wiltshire
  • Beverley Milner Simonds, Burnham on Sea, Somerset
  • Sue Stoneman, Exmouth, Devon

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 BrixhamTotal Produce and Little PodPork tenderloin or Sea Trout followed by apples and/or pears and/or quinces and/or Autumn berries and vanilla paste

Junior category finalists

Semi-finals in this category were held in each of the six counties of the South West during June and July and the winners of each competed in the final on Saturday 15th October at Ashburton Cookery School

  • Abbie Brockway, Lytchett Minster School, Dorset
  • Ethan Bull, Crispin School, Street, Somerset
  • Ashley Gilder, Penrice Academy, St Austell, Cornwall
  • Ethan Macdonald, The Kings School, Ottery St Mary, Devon
  • Laura Phipps, Severnvale School, Gloucester, Gloucestershire
  • Daisy Taylor, Lavington School, Devizes, Wiltshire
Click here for further details of the junior semi-finals and all who competed.
Lead Sponsor: Bidvest Foodservice

Awards Presentation Evening

Come and join us for a very special dinner at our awards presentation evening when the 2016 winners will be announced.  This will take place on Monday 24th 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 one of our judges and two previous winners who will be preparing a wonderful menu!  Click here for details.

  • Hywel Jones – Judge of South West Chef of the Year and Michelin-starred Executive Chef at Lucknam Park, Bath
  • Jamie Rogers – South West Chef of the Year 2015 and Head Chef at Belgrave Sands Hotel, Torquay
  • Scott Paton – South West Young Professional Chef of the Year 2009, Boringdon Hall Hotel, Plymouth

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 the evening is always a unique celebration of the South West’s hospitality industry.

If you would like to join us tickets will be available soon at £80 each and include perfectly matched wines with each course, supplied by Enotria and Coe.  To make sure you don’t miss out, click here to book your tickets now.

South West Chef of the Year Dinner

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Sep
7

 

Join us for an exceptional meal to celebrate the outstanding culinary talent of the South West and the finest regional produce.

We are delighted to welcome three top chefs who will prepare a wonderful dinner at Exeter Golf and Country Club on Monday 24th October 2016.

Come along and join the finalists and judges for this amazing meal at our prestigious awards presentation evening, as we announce the winners of South West Chef of the Year 2016 

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

Hywel Jones

Hywel Jones

Judge of South West Chef of the Year and Michelin-starred Executive Chef at Lucknam Park, Bath

Dressed crab, violet artichokes, Exmoor caviar , yuzu purée

paired with

Ailalá Treixadura 2015

 

Main

Jamie Rogers

Jamie Rogers

South West Chef of the Year 2015 and Head Chef at the Belgrave Sands Hotel, Torquay (opening in October 2016)

Beef fillet with crispy short rib, bone marrow crumble, carrot purée and veal jus

paired with

Lourens River Valley Red, Morgenster 2001 

Dessert

Scott Paton

Scott Paton

South West Young Professional Chef of the Year 2009 and Head Chef at Boringdon Hall Hotel, Plymouth

Raspberry mousse with raspberry sorbet and pistachio

paired with

The Noble Wrinkled Riesling, d’Arenberg 2015

 Wines, perfectly paired with each course and supplied by Enotria and Coe, are included

We will enjoy

Rosé ‘Brut de Noir’ Cleto Chiarli NV

with our drinks reception and canapés

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 crab will be supplied by Kingfisher Brixham. the beef fillet, short rib and bone marrow 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 2016

Tickets can be purchased online, see below.

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

All wines will be 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 £80 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.


Names of ticket holders:
Any dietary requirements:



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

New judges join prestigious judging panel

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Jul
18

We are delighted to welcome a number of highly-respected chefs to our judging panel!

As the competition continues to grow, we are very excited to announce that the following will be joining the existing line up of chefs that make up our extremely talented and prestigious judging panel (listed alphabetically):

Gus Ashenford

Michelin-starred Chef Proprietor of Restaurant 5 North Street, Winchcombe, Gloucestershire.  Gus has judged the Gloucestershire heat of the Junior category for several years.

Stephane Delourme

Head Chef at Rick Stein’s Seafood Restaurant, Padstow.  Stephane is also a judge of our Junior category in Cornwall and mentors the Cornish finalist.

Mark Dodson

Michelin-starred Chef Proprietor of The Masons Arms, Knowstone, Devon.   Mark is also a judge of our Junior category in Devon and mentors the Devon finalist.

Sam Moody

Michelin-starred Executive Chef at The Bath Priory, Bath.  Sam is also a judge of our Junior category in Somerset and mentors the Somerset finalist.

Anton Piotrowski

Michelin-starred Chef Proprietor of The Treby Arms, Sparkwell, Devon.

Rob Potter

Executive Chef at the Manor House Hotel, Castle Combe, Wiltshire.  Rob is also a judge of our Junior category in Wiltshire.

Michael Wignall

Executive Chef at Gidleigh Park, Chagford, Devon.  Michael recently moved from The Latymer, where he achieved two Michelin stars, to take over the reins at Gidleigh Park.

In addition to this, we are also delighted to welcome former South West Home Cook of the Year,

Steve Ashworth

to the judging panel for the South West Home Cook category.

Click here to read more about our judges

Entries for South West Chef of the Year 2016 close on Monday 1st August.

Click here for details of this year’s competition.

Junior Chef finalists 2016

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Jul
8

Slider_charlotteCharlotte Pullen, Wiltshire Junior finalist 2015

We now have the full line up of finalists in the 2016 Junior category!

We received a record number of entries this year from young cooks aged 11-16 and exceptional semi-finals were held in the six counties of the South West.

Six young cooks were selected in each county to compete at the semi-finals and one winner was chosen by our judges in each, to represent their county at the final on Saturday 15th October at Ashburton Cookery School.

Junior finalists will benefit from valuable mentoring from one of our judges in each county.

A significant element of the junior category is the opportunity that young cooks have to develop their skills and learn from some of the South West’s leading chefs.  Each county winner will now benefit from advice and support from one of our judges when they will gain valuable experience of a working kitchen and dedicated support to help them to prepare for the final!

Many congratulations to all semi-finalists who took part and prepared dishes of an exceptional standard.

The winners, competitors and judges in each county are outlined below.  We were extremely privileged to be joined by a fantastic line-up of top chefs who judged the county heats and are also very grateful to the following colleges that hosted each semi-final:

Click here for further information about each of our judges

Devon

Exeter College – 13th June 2016

Judges:

Mark Dodson – Chef Proprietor, The Masons Arms, Knowstone

Matt Mason – Head Chef, Jack in the Green, Rockbeare

John Wheeler – Head of Faculty, Exeter College

Mentor judge: Mark Dodson

 

Devon Junior Chef winner:

Ethan Macdonald, The Kings School, Ottery St Mary


Other Devon semi-finalists:

Sunnie Ching, Stover School, Newton Abbot

Samantha Clarke, Stover School, Newton Abbot

Chloe Crocker, Okehampton College

Ffion Gallantree, The Kings School, Ottery St Mary

Lara Jones, Stover School, Newton Abbot

 

Somerset

Bath College – 15th June 2016

Judges:

Sam Moody – Executive Head Chef, The Bath Priory

Elly Wentworth – Sous Chef, Lucknam Park, Bath

Kean Maslen – chef lecturer, Bath College

Mentor judge: Sam Moody

 

Somerset Junior Chef winner:

Ethan Bull, Crispin School, Street


Other Somerset semi-finalists:

Kiara Boobyer, Holyrood Academy, Chard

Matthew Boston, Kings of Wessex Academy, Cheddar

Ollie Garstang, The Blue School, Wells

Molly Ross, Kings of Wessex Academy, Cheddar

Megan Walker, Brimsham Green School, Yate

 

Wiltshire

Wiltshire College Trowbridge – 16th June 2016

Judges:

Hywel Jones – Executive Chef, Lucknam Park, Bath

Rob Potter – Head Chef, The Manor House Hotel, Castle Combe

Stephen Lloyd – Chef Lecturer, Wiltshire College

Mentor judge: Hywel Jones

 

Wiltshire Junior Chef winner:

Daisy Taylor, Lavington School, Devizes

 

Other Wiltshire semi-finalists:

Grace Collins, Stonar School, Melksham

Sibella Egerton, South Wiltshire Grammar School for Girls, Salisbury

Erica Hopkinson, Nova Hreod Academy, Swindon

Rebecca Maule, The Trafalgar School, Downton

Maisy Mornement, Hardenhuish School, Chippenham

 

Cornwall

Cornwall College, Camborne – 17th June 2016

Judges:

Neil Haydock – Executive Chef, Watergate Bay Hotel

Stephane Delourme – Head Chef, The Seafood Restaurant, Padstow

Mark Devonshire – Chef Lecturer, Cornwall College

Mentor judge: Stephane Delourme

 

Cornwall Junior Chef winner:

 Ashley Gilder, Penrice Academy, St Austell

 

Other Cornwall semi-finalists:

Evie Asman, Launceston College

Jessica McKendrick, Penair School, Truro

Tamika Pitman, Penair School, Truro

Charlie Vickery, Launceston College

Anna West, Penair School, Truro

Dorset

Bournemouth and Poole College – 20th June 2016

Judges:

Matt Budden – Executive Chef,  Hilton Bournemouth

Russell Brown – Creative About Cuisine

Gary Kilminster, Essential Cuisine

Christophe Baffos, Head of Hospitality, Bournemouth and Poole College

Mentor judge: Matt Budden

Dorset Junior Chef winner:

 Abbie Brockway, Lytchett Minster School

 

Other Dorset semi-finalists:

Luke Bearpark, The Woodroffe School, Lyme Regis

Estella Corr, The Woodroffe School, Lyme Regis

Nana Osei-Lah, Bournemouth School for Girls

Anya Saltmarsh, The Woodroffe School, Lyme Regis

Laura Taylor, The Woodroffe School, Lyme Regis

Gloucestershire

Gloucestershire College, Cheltenham – 7th July 2016

Judges:

David Everitt-Matthias – Chef Proprietor, Le Champignon Sauvage, Cheltenham

Gus Ashenford – Chef Proprietor, Restaurant 5 North Street, Winchcombe

Patrick Champion – Deputy Head of Hospitality and Catering, Gloucestershire College

Mentor judge: David Everitt-Matthias

 

Gloucestershire Junior Chef winner:

 Laura Phipps, Severnvale School, Gloucester

 

Other Gloucestershire semi-finalists:

Gareth Adams, Rednock School, Dursley

Amber Clay, Alderman Knight School, Tewkesbury

Ellie Martin, Severnvale School, Gloucester

Skie Smiles, All Saint’s Academy, Cheltenham

Amy Spiller, The Dean Academy, Lydney

 

Click here for further information about each of our judges

 

Many congratulations to each of the six winners.  We look forward to seeing you again at the final!

Entrants were asked to submit a recipe for any main course dish, using principally ingredients from the South West of England and those selected for the semi-finals were given 90 minutes to prepare their dish for the judges.

At the final, competitors will need to prepare another main course dish, for two people, using the same principal ingredients as those used for their county semi-final.  This may be the same dish again or an entirely different dish based on the same principal ingredients.

 

 

South West Junior Chef 2014, Melissa Johnson, demonstrating at the Exeter Festival of South West Food and Drink 2015

Final

The final will be held on Saturday 15th October 2016 at Ashburton Cookery School, Ashburton, Devon and will be judged by a selection of chefs that make up our finals judging panel, click here for the full list of judges

Prizes

A range of great prizes is available for the winner of this class:

  • An inscribed Churchill China plate

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