How To Enter

Entries will open on 1st June 2018 for the Professional, Young Professional Student/Apprentice and Home Cook categories.

Entries will close on Tuesday 31st July 2018

Entries for the Junior category only are now closed

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

It is essential that you include your recipes, full method and photographs


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.


* = 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)
College: (student class)
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

To be announced

Young Professional Category

To be announced

Student/Apprentice Chef Category

To be announced

Home Cook Category

To be announced

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 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.

An important note about privacy

The personal information you have provided will be used for the purposes of communication with you about your entry and to demonstrate your eligibility for the category you have entered. Your personal information will only be shared with a third party for the purpose of delivering the competition (this may include suppliers of ingredients/crockery/photography/prizes etc. for the competition) or where required by law.

If it is of interest to you we would like to keep you updated with details about South West Chef of the Year in the future (beyond the year of entry). Please tick the box that applies below:

From time to time, we receive communications from other culinary competitions/television programmes that may be of interest to you. Your data will not be passed on to the organisers but we may contact entrants ourselves to inform you of these opportunities. Please tick the box that applies below:

If you are 16 or under, we require consent from a parent, guardian or teacher to hold your personal information and would ask you to tick the box below to confirm this consent please:

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