Somerset Junior Chef 2017

On Wednesday 28th June, it was the turn of the budding chefs of Somerset who competed for the title of Somerset Junior Chef 2017 at Bath College and for the opportunity to represent Somerset in the final in October.

Once again, competitors certainly did not disappoint.  Our judges were in awe of the ambitious dishes created by such young cooks, among them, our youngest ever junior competitor, Rose, who will be 11 next month!  The judges chose Munopa Nhete from Queen’s College, Taunton, as their winner – many congratulations Munopa and well done to all six semi-finalists (details below).

Thank you very much to all at Bath College for hosting the competition and to our esteemed judges:

  • 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


Munopa will be mentored by Liam at The Castle Hotel where she will learn how to prepare her dish for the final and gain valuable experience of a working kitchen.

All competitors showed great passion for cooking and their calm and focused approach helped them to create some outstanding dishes.  Judges were particularly impressed to see that Emily had not only pressed her own apple juice but had grown and ground her own wheat too!

Many congratulations to all competitors:

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

 

 

 

 

 

 

 

 

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