Devon Junior Chef 2017

The semi-finals of the Junior category of South West Chef of the Year 2017 kicked off today in Devon with some outstanding cooking from some very promising young chefs, all aged under 16.

Well done to the seven young cooks who were selected to take part in the Devon competition at Exeter College (see below), when they prepared their main course dishes under the watchful eyes of our esteemed judges:

  • 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

Demonstrating a wide range of skills, our semi-finalists thoroughly impressed our judges who eventually named the Devon Junior Chef of the Year as Samantha Taylor-Clarke from Stover School, Newton Abbot. Congratulations Samantha!

Samantha will now benefit from valuable mentoring from Mark Dodson in preparation for the final in October.

Thank you very much to our judges for giving up their time to judge and to all the team at Exeter College for kindly hosting the competition.

Congratulations to each of the following young chefs who took part:

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


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