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Competition brief 2018

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

We are pleased to publish the brief for South West Chef of the Year 2018

If you are thinking of entering, the ingredients that must be incorporated into the menu submitted with your entry are outlined below.

 

Many thanks to our generous sponsors who will kindly be supplying the ingredients for those selected for the semi-finals and finals of the competition:

Meat ingredients

M C Kelly

Fish ingredients

Flying Fish Seafoods

Fruit and vegetables

(home cook final only)

Total Produce

 

 The competition categories and respective compulsory ingredients:

Professional Chef

Any age and working as a sous chef/pastry chef or above

Sponsored by Ritter Courivaud and Ritter Fresh

 

Entrants are asked to submit their proposed two-course menu (starter and main) for three people which must incorporate the following ingredients.  These ingredients can be used in either course and will be supplied by our sponsors for the semi-final.

 

Young Professional Chef

Aged 19-25, working in any role in the kitchen up to and including junior sous chef

Sponsored by Caterpeople

 

Entrants are asked to submit their proposed two-course menu (starter and main) for three people which must incorporate the following ingredients.  These ingredients can be used in either course and will be supplied by our sponsors for the semi-final.

  • Best end of lamb (un-chined, 6-7 rib bone) – kindly supplied by M C Kelly
  • Loin of Cod (un-filleted, 3 x 150-180g loin of Cod) – kindly supplied by Flying Fish Seafoods

 

Student/Apprentice Chef

Aged 16-19 and at college or in an apprenticeship

Sponsored by Nisbets Catering Equipment

 

Entrants are asked to submit their proposed two-course menu (starter and main) for three people which must incorporate the following ingredients.  These ingredients can be used in either course and will be supplied by our sponsors for the semi-final.

 

Home Cook

Aged 16+ and never having worked or trained in the catering industry

Sponsored by Ashburton Cookery School

 

Entrants are asked to submit their proposed two-course menu (main and dessert) for two people which must incorporate the following ingredients.  You may choose to use either the meat or the fish option for your main course (but not both).  These ingredients will be supplied by our sponsors for the final.

  • Beef fillet (untrimmed, 450-500g centre cut fillet) – kindly supplied by M C Kelly

OR

 

 

Lead sponsor: Bidfood

 

Click here for full details about the competition, categories and rules

 

Click here to view the entry form

 

Entries will open on 1st June and close on 31st July 2018

 

 

 

South West Chef Takeover at Exeter Festival!

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May
7

 

South West Chef of the Year took over the cookery theatre at the Exeter Festival of South West Food and Drink for a demonstration on Sunday 6th May 2018.

In beautiful weather, crowds flocked to the three-day festival in Exeter’s Northernhay Gardens where they enjoyed a wide range of chefs’ demonstrations, food and drink exhibitors and traders, food-related activities and the Exeter Beats music festival.  Summer had certainly arrived in Exeter, allowing everyone to savour the wonderful array of food and drink available throughout the weekend.

On Sunday, current South West Chef of the Year, Rob Cox, was demonstrating alongside 2015 Young Professional winner, James Mason, who were both assisted by Home Cook winner (2016 and 2017), Sue Stoneman.  Our 2017 joint junior winners, Amber Clay and Anna West, were lucky enough to be seated at the Chefs’ Table where they enjoyed a birds eye view of the demonstration and tasted the completed dishes. (see below for more details on each of these winners)

Our winners were also be joined by judges Michael Caines MBE (who compered the demonstration) and Seth Ward from lead sponsor, Bidfood UK.

As well as the takeover of the cookery theatre, Sue also demonstrated her skills in both the Darts Farm Food is Fun teepees and the West Country Bakery marquee at the Festival.

Pictured here (left to right), Rob Cox, Michael Caines, Sue Stoneman and James Mason

 

Michael introducing Junior winners, Amber Clay and Anna West to the audience.  Amber and Anna were joined at the Chefs’ Table by their mothers who have supported them in their journeys through the competition and beyond!

 

Amber and Anna tasting Rob’s delicious asparagus dish.

 

Sue demonstrating her winner pork tenderloin dish in the Darts Farm Food is Fun teepees at the Festival.

 

Rob Cox

Overall South West Chef of the Year and South West Professional Chef of the Year 2017

Head Chef at the Tudor Farmhouse Hotel and Restaurant, Clearwell, Gloucestershire

 

 

 

James Mason

South West Young Professional Chef of the Year 2015

Head Chef, Kentisbury Grange, Barnstaple

Rob and James will be assisted during their demo by:

 

 

 

Sue Stoneman

South West Home Cook of the Year 2016 and 2017

Exmouth, Devon

 

 

 

Amber Clay

Joint South West Junior Chef of the Year and Gloucesstershire Junior Chef of the Year 2017

Alderman Knight School, Tewkesbury

 

 

 

Anna West

Joint South West Junior Chef of the Year and Cornwall Junior Chef of the Year 2017

Penair School, Truro

 

 

 

 

Our winners were joined on stage by two of our judges: lead judge, Michael Caines MBE and Seth Ward, representing lead sponsor, Bidfood

 

 

 

 

 

 

 

Important dates for your diary!

Posted Posted by julie in Home Articles, News     Comments No comments
Feb
7

If you are considering entering South West Chef of the Year 2018, make sure you keep these dates clear in case you get through to the semi-finals/finals!

Saturday 29th September 

Semi-finals of the Professional, Young Professional and Student/Apprentice Chef categories at Exeter College

Saturday 6th October

Finals of the Junior Chef and Home Cook categories at Ashburton Cookery School

Wednesday 24th October

Finals of the Professional, Young Professional and Student/Apprentice Chef categories at Exeter College

Also on Wednesday 24th October

Awards presentation dinner at Exeter Golf and Country Club

 

The county semi-finals of the Junior Chef category will take place at the end of June/early July.  Dates are to be confirmed.

Entry dates

Entries for the Junior Chef category will open around Easter.

Entries for all other categories will open in early June, closing on 31st July 2018.

 

Details of the brief for each category will be published nearer the time.

Get in touch today to register you interest and make sure you receive all updates directly to your inbox.  Click here for our contact details.

 

 

South West Chef at Source Trade Show 2018

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Feb
4

South West Chef of the Year co-founder and lead judge, Michael Caines MBE, and a number of our award winners demonstrated their skills in the cookery theatre at the Source/Taste of the West Trade Show at Westpoint Arena, Exeter on 7th and 8th February 2018.

Ethan Macdonald and Jim Volrath

Demonstrations were kicked off on Wednesday 7th February by South West Junior Chef 2016, Ethan Macdonald.  Now an apprentice chef at Exeter College and working at the Salutation Inn, Topsham. Ehtan was demonstrating alongside fellow apprentice chef, Jim Volrath.

Rob Cox and Joshua Murphy

Next on stage was a joint demonstration by two 2017 winners, Rob Cox and Joshua Murphy.

Rob (pictured left) won South West Chef of the Year 2017 (overall and Professional category winner) and is head chef at The Tudor Farmhouse Hotel, Clearwell, Gloucestershire.  Joshua Murphy won South West Young Professional Chef of the Year 2017 and is demi chef de partie at Lucknam Park, Bath.

 

 

 

 

 

 

 

 

Longhorn beef sirloin, Jerusalem artichoke, truffle and shallot by Rob Cox

 

Crab and scallop ravioli with a lemongrass and tomato beurre blanc by Joshua Murphy

 

 

Michael Caines MBE

Michael, Head judge of South West Chef of the Year and chef/patron Lympstone Manor, Lympstone, Devon, prepared two dishes and was joined in the kitchen by Jake and Liza, students at Exeter College.

 

 

 

Seared scallops, caramelised cauliflower, sweet raisin vinaigrette, lemon and thyme oil by Michael Caines

 

 

Eleanor Thuell

 

 

 

 

 

 

 

 

 

 

The second day of the trade show began with a demonstration by Eleanor Thuell, South West Student/Apprentice Chef of the Year 2017 who is a student at Exeter College and also works at Rodean Restaurant, Kenton, Devon.  Eleanor was accompanied on stage by Jonathan Tooke, chef/tutor at Exeter College.

 

Eleanor re-created one of her winning dishes prepared in the final of South West Student/Apprentice Chef of the Year, Stone Bass with butter sauce,shrimps, charred leek and sea vegetables

 

 

Matthew Downing

South West Professional Chef of the Year 2010, Matthew Downing, is head chef at River Cottage Kitchen, Axminster, Devon.  He prepared a number of seafood dishes for a presentation in conjunction with Rajina Gurung from the Marine Conservation Society and was assisted in the demo kitchen by Kane, catering apprentice from Coombe Pafford School.

 

 

South West Chef of the Year 2017 – the winners!

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Oct
26

The extremely talented chefs and home cooks of the South West came together again for South West Chef of the Year 2017, when our prestigious panel of judges, made up of some of the region’s finest chefs, selected the winners of the 2017 competition.

Head judge, Michael Caines MBE commented: “I’m immensely proud of South West Chef of the Year and what it achieves. The competition started 14 years ago because we wanted to highlight the skill and commitment of chefs and cooks in this region and the diversity and quality of produce available in the South West – which are exceptional in my opinion. I was delighted to taste menus from new and upcoming chefs and home cooks as part of the competition and would like to take this opportunity to congratulate our winners, finalists, semi-finalists and all competition entrants”

Many congratulations to all who took part in all stages of the competition this year.  We have enjoyed another exceptional year of competition, indicative of the very high standard of the food and hospitality industries here in the South West and the wonderful enthusiasm of junior and home cooks.

Thank you very much to all of our judges who generously give up their time to judge and support the competition at its various stages, and to help and advise competitors in all categories.

Congratulations to all of the 2017 winners and finalists outlined below:

 

South West Chef of the Year 2017 (overall)

and

South West Professional Chef of the Year

Sponsored by Ritter Courivaud and Ritter Fresh

Robert Cox

Head Chef, Tudor Farmhouse Hotel and Restaurant, Clearwell, Gloucestershire

 

South West Young Professional Chef of the Year

sponsored by Lympstone Manor and Michael Caines Ltd.

Joshua Murphy

Demi Chef de Partie, Lucknam Park, Bath

 

South West Student/Apprentice Chef of the Year

Sponsored by Nisbets

Eleanor Thuell

Exeter College and Rodean Restaurant, Kenton, Exeter, Devon

 

South West Junior Chef of the Year

This year’s final saw six young cooks under the age of 16 cooking to an exceptionally high standard and judges faced a very difficult challenge in selecting just one winner.  As a result they chose to award the title jointly to two budding young chefs!

Amber Clay

Alderman Knight School, Tewkesbury, Gloucestershire

AND

Anna West

Penair School, Truro, Cornwall

South West Home Cook of the Year

Sponsored by Ashburton Cookery School

Sue Stoneman

Exmouth, Devon

 

Best Showcase of  Regional Ingredients

Sponsored by WBW Solicitors

Andrew Callaghan

Verwood, Dorset (Home Cook finalist)

Best Menu

Robert Cox

Head Chef, Tudor Farmhouse Hotel and Restaurant, Clearwell, Gloucestershire

(see Robert’s menu below)

Best Presentation

William Hamzij

Exeter College and Driftwood Hotel, Porscatho, Cornwall (Student/Apprentice Chef finalist)

For his main course dish of Ballotine of chicken, merguez, parsnip and mushroom (see below)

Best Dish

Robert Cox

Head Chef, Tudor Farmhouse Hotel and Restaurant, Clearwell, Gloucestershire

For his starter of Cured Brill, scallop tartare, smoked bacon hollandaise, pickled shallots and puffed spelt (see below)

 

The finals of the Professional, Young Professional and Student Chef classes took place at Exeter College on Wednesday 25th October and the finals of the Junior and Home Cook classes at Ashburton Cookery School on Saturday 14th October.  Many thanks to all at Exeter College and Ashburton Cookery School for their support.

Judges for the 2017 professional and student chef finals (L to R):

John Wheeler (Exeter College), Seth Ward (Bidfood), Matt Mason (Jack in the Green), Hywel Jones (Lucknam Park), Elly Wentworth (Lucknam Park), Ian Webber (Five Bells), Michael Caines MBE (Lympstone Manor), Stephane Delourme (The Seafood Restaurant), Peter Gorton (Peter Gorton Consultancy), Darrin Hosegrove (Ashburton Cookery School), Niall Keating (Whatley Manor), Liam Finnegan (Castle Hotel), Chris Tanner (Barbican Kitchen)

 

Click here to watch a video of the 2017 competition created by Steven Haywood http://www.sghaywood.com/

 

 

Finalists and their menus

Finalists in the Professional and Young Professional categories 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.

 

      Total Produce    

 

                 Bidfood                                Total Produce                               BV Dairy

 

Finalists and their menus:

 

Professional Category

(Sous Chef/Pastry Chef and above)

Sponsored by Ritter Courivaud and Ritter Fresh

 

The compulsory protein ingredients provided for our Professional finalists were:

Partridge on the bone

Brill on the bone

Scallops in the shell

Further optional protein elements included:

Green and smoked belly pork

 

Winner

Robert Cox

Head chef, Tudor Farmhouse Hotel and Restaurant, Clearwell, Gloucestershire

Also winner of the awards for Best Menu and Best Dish

The Best Dish award was presented for Robert’s starter

 

Starter: Cured Brill, scallop tartare, smoked bacon hollandaise, pickled shallots and puffed spelt

 

Main: Roast partridge, quince, parsnip and hazelnut

 

Dessert: Vanilla cheesecake mousse, apple and ginger purée, almond granola and raspberry jelly

 

 

Other finalists:

Martin Blake

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

 

Starter: Roast Brill, scallop mousse ravioli, fennel velouté, pressed fennel salad

 

Main: Roast partridge, crushed artichoke, honey parsnip, blackberry

 

Dessert: Burnt butter parfait, raspberry, caramel

 

 

James Checkley

Sous Chef, Kentisbury Grange, Barnstaple, Devon

 

Starter: Pan fried Brill, caramelised cauliflower, seared scallop, smoked bacon foam

Main: Partridge, smoked bacon, butternut squash and partridge jus

Dessert: Vanilla panna cotta, poached berries

 

David Mann

Sous Chef, Boringdon Hall Hotel, Plympton, Devon

Starter: Partridge, textures of artichoke, braised onions, girolles

Main: Brill, scallop, plancton hollandaise, romanesco, chive oil

Dessert: Salted caramel tart, fresh blackberries

 

 

Young Professional Category

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

sponsored by Lympstone Manor and Michael Caines Ltd.

 

The compulsory protein ingredients provided for our Young Professional finalists were:

Pheasant on the bone

Monkfish on the bone

Clams in the shell

Further optional protein elements included:

Green and smoked belly pork

 

Winner

Joshua Murphy

Demi Chef de Partie, Lucknam Park, Bath

Starter: Monkfish, clam chowder, tarragon gnocchi

Main: Roast pheasant, turnip, broccoli

Dessert: Apple and frangipan tart, vanilla ice cream

 

Other finalists:

Claire Andrew

Commis Chef, Kentisbury Grange, Barnstaple, Devon

Starter: Monkfish, clams, cauliflower purée, cauliflower florets

Main: Pheasant, squash purée, pheasant sauce, mushrooms

 

Dessert: Chocolate mousse, berries, chantilly cream

 

Harrison Brockington

Chef de Partie, Grosvenor Hotel, Torquay, Devon

Starter: Monkfish, shallot, Jerusalem Artichoke, clam sauce

Main: Pheasant with quince, wild mushrooms, game chips

Dessert: Autumn berries and tarragon

 

Paul Wearing

Senior Chef de Partie, Boringdon Hall Hotel, Plympton, Devon

Starter: Poached breast of pheasant, crispy bonbon, lentil and smoked bacon velouté

Main: Pan fried Monkfish, artichoke purée, wild mushroom fricassée and clams

Dessert: Warm chocolate tart, hazelnut praline and vanilla

 

Student/Apprentice Chef Category

(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 chicken on the bone

Whole Stone Bass on the bone

Mussels in the shell

 

Winner

Eleanor Thuell

Exeter College and Rodean Restaurant, Kenton, Exeter, Devon

Starter: Pan fried Stone Bass, leeks and beurre blanc

Main: Hay roasted chicken with celeriac, kale and carrot

 

 

Other finalists:

John Brimicombe

Exeter College and Boringdon Hall Hotel, Plympton, Devon

Starter: Pan fried Stone Bass, seaweed sauce, confit fennel, crispy seaweed and mussels

Main: Pan fried chicken, Jerusalem artichoke purée, baby leeks, wild mushroom and truffle jus, chicken mousseline

 

Katie Endicott

Bridgwater and Taunton College, Taunton, Somerset and Clavelshay Barn, North Petherton, Somerset

Starter: Smoked bacon chowder with Stone Bass and mussels

Main: Breast and Ballotine of chicken with roasted carrots, green beans, garlic mash and a shallot and mushroom sauce

 

William Hamzij

Exeter College and Driftwood Hotel, Porscatho, Cornwall

Winner of award for Best Presentation

presented for William’s main course

Starter: Crusted Stone Bass, apple, cauliflower, curried mussel velouté

Main: Ballotine of chicken, merguez, parsnip, mushroom

 

Thanyapat Khwanyuen

Truro and Penwith College, Cornwall

Starter: Chicken, smoked potato and leek velouté, truffle, caviar and sorrel

Main: Stone Bass, mussels, Secret Orchard cider, kale and potatoes

 

 

Junior Category

(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.

Joint Winners

Amber Clay

Alderman Knight School, Tewkesbury, Gloucestershire

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

Amber was mentored by Gus Ashenford, Chef/Proprietor, Restaurant 5 North Street, Winchcombe, Cheltenham, Gloucestershire

AND

Anna West

Penair School, Truro, Cornwal

Pan fried Newlyn-caught Turbot served with Cornish vegetables, a potato crisp, cauliflower three ways, broccoli and red wine sauce

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

 

 

Other finalists:

Emily Henson

Bournemouth School for Girls, Dorset

Roasted Devon Ruby beef fillet and smoked bacon lasagne, roasted onions and girolles

Emily was mentored by Brett Sutton, Chef Patron, The White Post, Rimpton, Dorset

 

Munopa Nhete

Queen’s College, Taunton, Somerset

Dexter beef surf and turf

Munopa was mentored by Liam Finnegan, Head Chef, The Castle Hotel, Taunton, Somerset

 

Vikki Pearcey

Lavington School, Market Lavington, Devizes, Wiltshire

Beef Wellington with Stilton sauce served with long stalk broccoli and wild mushrooms

Vikki was mentored by Hywel Jones, Executive Chef, Lucknam Park, Bath

 

 

Samantha Taylor-Clarke

Stover School, Newton Abbot, Devon

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

Samantha was mentored by Mark Dodson, Chef/Patron of The Masons Arms, Knowstone, Devon

 

 

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:

Saddle of Lamb on the bone OR Sea Bass on the bone

Autumn fruits

 

Winner

Sue Stoneman

Exmouth, Devon

Main: Pan fried Sea Bass with celeriac purée, seasonal vegetables and a sparkling wine and vanilla sauce

Dessert: Boozy berry Black Forest Gâteaux

 

Other finalists:

Andrew Callaghan

Verwood, Dorset

Winner of Best Showcase of Regional Ingredients

Main: Pan fried Sea Bass, apple cider beurre blanc with black garlic, Dauphinoise potatoes, beetroot purée, star anise carrots

Dessert: Dorset Puff Autumn tart with sugar glaze and Pomona infused clotted cream

 

Lucinda Ellicott

Paignton, Devon

Main: Rosemary and croissant encrusted lamb

Dessert: Autumn raspberry soufflé

 

Emy Mordue

Exeter, Devon

Main: Pan fried Sea Bass with watercress and leek velouté

Dessert: Blackberry and British Cassis mousse cake

 

Kelly Shannon

Stonehouse, Gloucestershire

Main: Breaded lamb chops with cheddar croquettes, apple and ale gravy, rocket salad and a cider vinegar and mustard dressing

Dessert: Soufflé and home made Sloe Gin

 

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 2017 competition created by Steven Haywood http://www.sghaywood.com/

 

 

Semi-finalists 2017

Semi-finals are staged in the Professional, Young Professional, Student/Apprentice Chef and Junior Chef categories.  The full line-up of competitors selected for the semi-finals in 2017 was as follows:

 

Professional Category semi-finalists

sponsored by Ritter Courivaud and Ritter Fresh

  • 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

 

Young Professional Category semi-finalists

sponsored by Lympstone Manor and Michael Caines Ltd.

  • Claire Andrew, Commis Chef, Kentisbury Grange, Barnstaple, Devon
  • Christopher Bartlett, Commis Chef, Two Bridges Hotel, Princetown, 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
  • Lawrence Snowden, Junior Sous Chef, The Idle Rocks, St Mawes, Cornwall
  • Paul Wearing, Senior Chef de Partie, Boringdon Hall Hotel, Plympton, Devon

 

Student/Apprentice Chef Category 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.

  • John Brimicombe, Exeter College and Boringdon Hall Hotel, Plympton, Devon
  • Jamie Cassidy, Bridgwater and Taunton College, Somerset
  • Mathue Clark, 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

 

Junior Chef category semi-finalists

Junior semi-finals are held in each of the six counties of the South West and the winners of each meet in the final

Cornwall

  • Anna West, Penair School, Truro

Devon

  • Samantha Taylor-Clarke, Stover School, Newton Abbot

Dorset

  • Emily Henson, Bournemouth School for Girls

Gloucestershire

  • Amber Clay, Alderman Knight School, Tewkesbury

Somerset

  • Munopa Nhete, Queen’s College, Taunton

Wiltshire

  • Vikki Pearcey, Lavington School, Market Lavingotn

 

Click here to watch a video of the 2017 competition created by Steven Haywood http://www.sghaywood.com/

 

 

 

South West Chef of the Year Dinner 2017 – report

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

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

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

Guests then enjoyed a wonderful meal:

Starter

 Michael Caines MBE

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

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

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

Main

James Mason

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

Grouse with beetroot carpaccio, rainbow chard and hazelnut

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

Dessert

 

Jamie Coleman

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

Goats’ curd cheesecake, carrot sponge, toffee and peanuts

Paired with Cazes Rivesaltes Ambré 2002 kindly supplied by Liberty Wines

Many thanks to the following suppliers:

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

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

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

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

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

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

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

Kingfisher Brixham

Kingfisher Brixham

MC Kelly

 M C Kelly

Salcombe GinLuscombe

Salcombe Gin and Luscombe Tonic Water

Supply of gin and tonic for our welcome drinks

Liberty Wines

Liberty Wines 

Suppy of wine for awards presentation dinner

Enotria & Coe

Enotria & Coe

Suppy of wine for awards presentation dinner

Ritter Courivaud

Ritter Courivaud Ltd.

Total Produce

Total Produce

Photography was supplied by:

Steve Haywood Photography

Audio Visual services by Warwick Event Services 

Two Junior Chef winners!

Posted Posted by julie in News     Comments No comments
Oct
15

Pictured left to right: Junior finalists, Vikki Pearcey, Munopa Nhete, Emily Henson, Anna West, Amber Clay, Samantha Taylor-Clarke

We’re delighted to announce that, after a Junior final of the very highest calibre at Ashburton Cookery School, we have joint Junior Chef winners!  Many congratulations to Amber Clay from Alderman Knight School, Tewkesbury and Anna West from Penair School, Truro.

Judges all agreed that the quality of cooking on display from all six finalists was exceptional, especially from such young cooks, aged only 12-15!  Finalists ensured that the judges were thoroughly challenged in their task and after much deliberation, the panel agreed that they could not pick only one winner!

Congratulations to all the finalists for making this such a thrilling final and one which our judges will talk about for a very long time!

The other finalists were

  • Emily Henson from Bournemouth School for Girls, Dorset
  • Munopa Nhete from Queen’s College, Taunton, Somerset
  • Vikki Pearcey from Lavington School, Market Lavinton, Wiltshire
  • Samantha Taylor-Clarke from Stover School, Newton Abbot, Devon

 

Finalists and their mentors

Each of our young finalists was mentored by one of our judges – thank you very much to all of these great chefs:

  • Amber Clay – mentored by Gus Ashenford at 5 North Street, Winchcombe
  • Anna West – mentored by Stephane Delourme at The Seafood Restaurant, Padstow
  • Emily Henson – mentored by Brett Sutton at The White Post, Rimpton
  • Munopa Nhete – mentored by Liam Finnegan at The Castle Hotel, Taunton
  • Vikki Pearcey – mentored by Hywel Jones at Lucknam Park, Bath
  • Samantha Taylor-Clarke – mentored by Mark Dodson at The Masons Arms, Knowstone

 

Thank you very much to the families and teachers of all the finalists who have inspired them to develop their cooking skills and supported them over recent months in reaching the final.

Amber and Anna pictured with our judges

Judges

A big thank you to all of our judges for the final:

  • Michael Caines MBE
  • Chris Tanner
  • Darrin Hosegrove
  • Liam Finnegan
  • Seth Ward
  • Rosanna Rothery (Food Mag).

 

Finalists and their dishes

Each of the finalists created a dish that would not be out of place on a restaurant menu:

 

 

Amber Clay, Alderman Knight School, Tewkesbury

 

 

 

 

 

 

 

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

 

Anna West, Penair School, Truro

 

 

 

 

 

 

 

Pan fried Turbot served with Cornish vegetables, a potato crisp, cauliflower three ways, broccoli and a red wine sauce

 

Emily Henson, Bournemouth School for Girls

 

 

 

 

 

 

 

Devon Ruby beef fillet and smoked bacon lasagne, roasted onions and girolles

 

 

 

 

 

 

Munopa Nhete, Queen’s College, Taunton

 

 

 

 

 

 

 

Dexter beef surf and turf

 

 

Vikki Pearcey, Lavington School, Devizes

 

 

 

 

 

 

 

Beef Wellington with Stilton sauce served with long stalk broccoli and wild mushrooms

Samantha Taylor-Clarke, Stover School, Newton Abbot

 

 

 

 

 

 

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

 

 

 

 

 

Home Cook Final

The Home Cook final, sponsored by  was also held on the same day, when our five finalists created some imaginative and delicious menus.  The winner of this category will be announced at our awards presentation evening on Wednesday 25th October at Exeter Golf and Country Club.  Why not join us for a wonderful meal prepared by Michael Caines, James Mason and Jamie Coleman and to find out who has been successful in this and the professional and student chef categories.  Click here for more details and to book your tickets.

Congratulations to each of our Home Cook finalists who put so much work into their menus and  demonstrated some fantastic cooking on the day.  They were asked to prepare a two-course menu (main and dessert) using a number of compulsory ingredients: Saddle of Lamb, supplied by MC Kelly or Sea Bass supplied by Kingfisher Brixham and Autumn fruits and berries, supplied by Total Produce.

(official photographs to follow – these are only temporary!!)

 

Andrew Callaghan, Verwood, Dorset

 

 

 

 

 

 

 

Pan fried Sea Bass, apple cider beurre blanc with black garlic, Dauphinoise potatoes, beetrroot purée and star anise carrots

 

 

 

 

 

 

 

Dorset Puff Autumn tart with sugar glaze and Pomonoa infused clotted cream

 

Lucinda Ellicott, Paignton, Devon

 

 

 

 

 

 

 

Rosemary and croissant encrusted lamb

 

 

 

 

 

 

 

 

 

 

 

 

 

Autumn raspberry soufflé

Emy Mordue, Exeter, Devon

 

 

 

 

 

 

 

Pan fried Sea Bass with watercress and leek velouté

 

 

 

 

 

 

 

 

Blackberry and British Cassis mousse cake

 

Kelly Shannon, Stonehouse, Gloucestershire

 

 

 

 

 

 

 

 

Breaded lamb chops with cheddar croquettes, apple and ale gravy, rocket salad and a cider vinegar and mustard dressing

 

 

 

 

 

 

 

 

 

 

 

 

Soufflé and home made Sloe Gin

 

Sue Stoneman, Exmouth, Devon

 

 

 

 

 

 

 

Pan fried Sea Bass with celeriac purée, seasonal vegetables and a sparkling wine and vanilla sauce

 

 

 

 

 

 

 

Boozy berry Black Forest gâteau

 

 

 

 

 

 

 

 

 

 

Gloucestershire Junior Chef 2017

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Jul
13

Congratulations to Amber Clay from Alderman Knight School who successfully earned the title of Gloucestershire Junior Chef 2017 when she won the Gloucestershire semi-final on Wednesday 12th July and will now go on to represent her county at the final in October.  Although the final scores were very close, our judges all agreed that Amber’s pork belly dish took the edge with its exceptional flavour.

Faced with the challenging task of judging some excellent dishes were our judges:

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

Thank you very much to all of our judges and to the team at Gloucestershire College for hosting the competition.  Amber will now benefit from support and mentoring from Gus Ashenford in preparation for the final.

 

Many congratulations to all six finalists who ensured this was a very tough and close competition:

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

 

 

Wiltshire Junior Chef 2017

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Jul
11

Six young Wiltshire cooks competed in the Junior competition at Wiltshire College Trowbridge on Tuesday 11th July where Vikki Pearcey from Lavington School, Market Lavington, successfully took the title of Wiltshire Junior Chef 2017 with her delicious Beef Wellington and will now represent Wiltshire at the final in October.

 

 

 

 

 

 

 

 

Thank you very much indeed to our judges for this competition:

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


Vikki will now be mentored by Hywel Jones to help her to prepare her dish for the final, providing a superb opportunity for her to further develop her skills.

Thank you very much to Wiltshire College for hosting the competition.

Many congratulations to all competitors who took part in today’s competition:

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, Lavington School, Market Lavington

Beef Wellington with a blue cheese sauce

Dorset Junior Chef 2017

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Jun
30

The Dorset Junior Chef competition took place on Thursday 29th June at Bournemouth and Poole College when six young cooks demonstrated their skills for our judging panel.  The competition was very close and after a great deal of discussion, the judges named the winner as Emily Henson from Bournemouth School for Girls whose dish was bursting with so much flavour!  Emily will now go on to represent Dorset at the final in October.

Thank you very much to our judges for this competition:

  • 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


Brett Sutton will mentor Emily in preparation for the final, providing her with the skills to enhance her dish and valuable experience of life in a working kitchen.

Thank you very much to all at Bournemouth and Poole College for hosting the competition.

Well done to all six competitors, each of whom worked extremely hard to prepare and present their dishes for our judges:

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

 

 

 

 

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