Browsing all articles in News

South West Chef of the Year 2017 – the winners!

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

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 Home Articles, 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

 

 

 

 

 

 

 

 

 

 

The finalists 2017…..

Posted Posted by julie in Home Articles, News     Comments No comments
Sep
30

The nail-biting and extremely close semi-finals of the Professional, Young Professional and Student/Apprentice Chef categories of South West Chef of the Year 2017 were held at Exeter College on Saturday 30th September.  Our judges were extremely impressed with the standard of cooking across all three categories and after careful deliberation, they finally reached a decision and selected their finalists for this year’s competition.

Many congratulations to everyone who took part – the skills on display were an absolute credit to all involved, making the judging process extremely difficult!

A big thank you goes to our judges for the semi-finals:

  • Michael Caines MBE
  • Stephane Delourme
  • Niall Keating
  • Matt Mason
  • Jo Rees
  • Seth Ward
  • Ian Webber
  • Elly Wentworth
  • John Wheeler
  • Michael Wignall

Judges were divided between the categories – thank you to Matt Mason who chaired the panel judging the professional categories, joined by Michael Wignall, Seth Ward, John Wheeler and Jo Rees.

Thank you to Stephane Delourme for chairing the panel for the Student/Apprentice category, joined by Ian Webber, Elly Wentworth and Niall Keating.

Michael Caines was overseeing judging without direct input.

Many thanks to all the team at Exeter College and the students of the Michael Caines Academy who provided valuable help throughout the day.

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

Lead Sponsor: Bidfood

Many congratulations to the successful competitors selected by our judges to return for the final on Wednesday 25th October outlined below:

Professional category finalists

sponsored by Ritter Courivaud and Ritter Fresh

(In alphabetical order)

  • 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
  • David Mann, Sous Chef, Boringdon Hall Hotel, Plympton, Devon

Young Professional category finalists

sponsored by Lympstone Manor and Michael Caines MBE

(In alphabetical order)

  • Claire Andrew, Commis Chef, Kentisbury Grange, Barnstaple, Devon
  • Harrison Brockington, Chef de Partie, Grosvenor Hotel, Torquay, Devon
  • Joshua Murphy, Demi Chef de Partie, Lucknam Park, Bath
  • Paul Wearing, Senior Chef de Partie, Boringdon Hall Hotel, Plympton, Devon

Student/Apprentice Chef category finalists

sponsored by Nisbets Catering Equipment

Our judges were unable to split competitors in this category and consequently opted to invite five to return for the final!

(In alphabetical order)

  • John Brimicombe, Exeter College and Boringdon Hall Hotel, Plympton, Devon
  • Katie Endicott, Bridgwater and Taunton College, Somerset
  • 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

Thank you very much to all of the other competitors who reached the semi-finals, outlined below.  We very much hope you will all enter again next year:

Professional Category

  • Joseph Fallowfield, Sous Chef, Kota Restaurant, Porthleven, Cornwall
  • Jozsef Kuti, Sous Chef, The Old Stocks Inn, Stow-on-the-Wold, Gloucestershire
  • Dale McIntosh, Head Chef, Gylly Beach Café, Falmouth, Cornwall
  • Chris Young, Sous Chef, Buckland Manor, Broadway, Gloucestershire

Young Professional Category

  • Christopher Bartlett, Commis Chef, Two Bridges Hotel, Princetown, Devon
  • James Glover, Chef de Partie, Deer Park Country House Hotel, Honiton, Devon
  • Thomas Herbert, Commis Chef, Lucknam Park, Bath
  • Lawrence Snowden, Junior Sous Chef, The Idle Rocks, St Mawes, Cornwall

Student/Apprentice Chef Category

  • Alexander Andrew, City College Plymouth, Devon
  • Jamie Cassidy, Bridgwater and Taunton College, Somerset
  • Mathue Clark, Gloucestershire College, Cheltenham
  • Thomas Greatrix, Gloucestershire College, Cheltenham

The finals of the Home Cook and Junior Chef categories will take place on Saturday 14th October at Ashburton Cookery School. 

 

The finalists in these categories are 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
  • Lucinda Ellicott, Paignton, Devon
  • Emy Mordue, Exeter, Devon (Devon Life Home Cook 2016)
  • Kelly Shannon, Stonehouse, Gloucestershire
  • Sue Stoneman, Exmouth, Devon

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 will compete in the final on Saturday 14th October at Ashburton Cookery School

  • Anna West, Penair School, Truro, Cornwall
  • Samantha Taylor-Clarke, Stover School, Newton Abbot, Devon
  • Emily Henson, Bournemouth School for Girls, Dorset
  • Amber Clay, Alderman Knight School, Tewkesbury, Gloucestershire
  • Munopa Nhete, Queen’s College, Taunton, Somerset
  • Vikki Pearcey, Lavington School, Market Lavingotn, Wiltshire

 

Click here for further details of the junior semi-finals and all who competed.

Awards Presentation Evening

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
  • James Mason - South West Young Professional Chef of the Year 2015, Head Chef at Kentisbury Grange, Barnstaple, Devon
  • Jamie Coleman - South West Chef of the Year 2016, Head Chef at the Michelin-starred Masons Arms, Knowstone, 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.

If you would like to join us tickets are available soon at £85 each and include a drinks reception and perfectly matched wines with each course.  To make sure you don’t miss out, click here to book your tickets now.

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

Posted Posted by julie in Home Articles, News     Comments No comments
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
  • 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

 

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)

  • 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

 

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, 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

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

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, Lavington School, Market Lavington

Beef Wellington with a blue cheese sauce

 

 

 

 

 

Gloucestershire Junior Chef 2017

Posted Posted by julie in News     Comments No comments
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

Posted Posted by julie in News     Comments No comments
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

Posted Posted by julie in News     Comments No comments
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

 

 

 

 

Whats cooking on twitter