Junior finalists 2017

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

 

 

 

 

 

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