How To Enter

Please complete the entry form below and attach your recipes, including full method and photographs of all dishes entered using the file uploading tool at the end of the entry form.

Please note that the file uploading tool works best with desktop computers and laptops.  If completing this form using a mobile device, it may be easier to email your recipe files and photographs separately to the address at the bottom of the page.

Entry closing date: Monday 31st July 2017

Entries for the Junior category have already closed for 2017

 

* = Required field
* = Required field for some categories

Contact Information

Name *
Date of Birth (DD/MM/YYYY) *
Address *
Postcode *
Tel (landline) *
Tel (mobile) *
Email *

Entry Information

Select entry category *

Place of work: (professional and student classes)
AND/OR
College: (student class)
OR
School: (junior class) *

Position at work (professional and student classes): *


Menu Information

Please provide the names of your chosen dishes below.

Entries in all except the Junior category must include the compulsory ingredients our judges have selected for each individual category as follows:

Professional Category

Saddle of lamb supplied by M C Kelly

Pollack and mussels supplied by Kingfisher Brixham

Young Professional Category

Pork tenderloin supplied by M C Kelly

Red Mullet supplied by Kingfisher Brixham

Student/Apprentice Chef Category

Beef sirloin supplied by M C Kelly

John Dory and clams or cockles supplied by Kingfisher Brixham

Home Cook Category

Main course: Best end of lamb supplied by M C Kelly

OR

Sea Bass supplied by Kingfisher Brixham

Fruits of the Autumn supplied by Total Produce

Junior Category

Please enter a main course dish using entirely ingredients of your choice.

Name of starter (Excluding Juniors and Home Cooks): *

Name of main course: *

Name of dessert (Home Cooks only): *


Ingredients information: *

The judges will need details of all the ingredients you will use in your chosen dishes and from where they will be sourced. Please provide in the box below, a full list of your ingredients and the names of the suppliers of each of them. In addition, please indicate whether they are grown/produced in the South West.

Important notes:

  • You are asked to use ingredients that are grown/produced in the South West of England wherever possible.
  • If selected for the competition, you will not be permitted to use any pre-prepared elements with the exception of homemade stocks.
  • The compulsory ingredients will be provided for you by our suppliers and will be available for you on arrival at the competition.


Recipes and photos:

Please upload full recipes (including method) and photos of each dish entered (photos optional for junior category). (Max 2.5mb per file)

Entries without full recipes and photographs cannot be accepted.




If you experience any difficulty submitting your recipes and/or photographs, please attach them to an email to info@southwestchef.co.uk or call us on 07970 518756 to arrange an alternative means of sending the files.

We will send you an email to confirm receipt of your entry. If you do not receive an email within 24 hours, please let us know in case your entry has not been received.

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