![2019 winners](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/2019-winners.jpg)
South West Chef of the Year 2019 – the results!
We are delighted to announce the names of the winners of the South West Chef of the Year awards 2019, presented following a wonderful dinner at Exeter Golf and Country Club on 22nd October.
The finals of the professional and student/apprentice chef categories were held earlier that same day at Exeter College and the Home Cook and Junior Chef finals took place on 5th October at Ashburton Cookery School.
Thank you very much to everyone who took part in all levels of the competition and many congratulations to all our finalists and winners, outlined below.
We are extremely grateful to our panel of judges who give their time so generously to support the competition and all those taking part and, of course, to all of our sponsors whose commitment and generosity enables us to stage the competition each year.
Congratulations to all the winners and finalists in 2019 outlined below:
![Edward Marsh](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Edward-Marsh.jpg)
![Edward Marsh](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Edward-Marsh.jpg)
![Edward Marsh](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Edward-Marsh.jpg)
![Edward Marsh](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Edward-Marsh.jpg)
South West Chef of the Year 2019 (overall)
WINNER: Edward Marsh
Sous Chef, The Manor House Hotel, Castle Combe
![Edward Marsh](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Edward-Marsh.jpg)
![Edward Marsh](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Edward-Marsh.jpg)
![Edward Marsh](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Edward-Marsh.jpg)
![Edward Marsh](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Edward-Marsh.jpg)
South West Professional Chef of the Year
Sponsored by Ritter Courivaud
WINNER: Edward Marsh
Sous Chef, The Manor House Hotel, Castle Combe
The compulsory protein ingredients provided for our Professional finalists were:
- Rabbit
- Red Mullet
- Squid
Edward’s Menu
Starter:
Pan roasted Red Mullet, confit fennel, pickled romanesco and shellfish foam
Main:
Stuffed saddle of rabbit, celeriac, cavolo nero, wild mushrooms, rabbit boulangère and jus
Dessert:
Liquid chocolate tart, roast pear and milk sorbet
![Ed Marsh starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Ed-Marsh-starter_final.jpg)
![Ed Marsh starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Ed-Marsh-starter_final.jpg)
![Ed Marsh main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Ed-Marsh-main_final.jpg)
![Ed Marsh main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Ed-Marsh-main_final.jpg)
![Ed Marsh dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Ed-Marsh-dessert.jpg)
![Ed Marsh dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Ed-Marsh-dessert.jpg)
![Jamaar Semper-House](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jamaar-Semper-House.jpg)
![Jamaar Semper-House](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jamaar-Semper-House.jpg)
South West Young Professional Chef of the Year
Sponsored by Essential Cuisine
WINNER: Jamaar Semper-House
Chef de Partie, Lucknam Park, Bath
The compulsory protein ingredients provided for our Young Professional finalists were:
- Partridge
- Dover Sole
- Mussels
Jamaar’s Menu
Starter:
Partridge, mushroom purée, artichoke crisps
Main:
Sole, mussel velouté, braised fennel, sea vegetables, sole mousse ravioli
Dessert:
Dark chocolate cremeaux, pear, milk sorbet, ginger cake and chocolate tuile
![Jamaar Semper-House starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jamaar-Semper-House-starter_final.jpg)
![Jamaar Semper-House starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jamaar-Semper-House-starter_final.jpg)
![Jamaar Semper-House main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jamaar-Semper-House-main_final.jpg)
![Jamaar Semper-House main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jamaar-Semper-House-main_final.jpg)
![Jamaar Semper-House dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jamaar-Semper-House-dessert_final.jpg)
![Jamaar Semper-House dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jamaar-Semper-House-dessert_final.jpg)
![Rosie Nevill](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill.jpg)
![Rosie Nevill](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill.jpg)
![Rosie Nevill](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill.jpg)
South West Student/Apprentice Chef of the Year
Sponsored by Nisbets
WINNER: Rosie Nevill
Exeter College
The compulsory protein ingredients provided for our Student/Apprentice Chef finalists were:
- Pheasant
- Pollack
- Mussels
Rosie’s Menu
Starter:
Pollack, Chorizo, fennel
Main:
Pheasant, mushroom, tarragon
![Rosie Nevill starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill-starter_final.jpg)
![Rosie Nevill starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill-starter_final.jpg)
![Rosie Nevill main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill-main_final.jpg)
![Rosie Nevill main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill-main_final.jpg)
![Rosie Nevill main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill-main_final.jpg)
![Marie Joelle West](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Marie-Joelle-West.jpg)
![Marie Joelle West](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Marie-Joelle-West.jpg)
South West Home Cook of the Year
Sponsored by Ashburton Cookery School
WINNER: Marie-Joelle West
Exeter, Devon
Finalists in this class were asked to prepare a main course and a dessert using a choice of two protein ingredients and a range of dessert ingredients:
- Chicken OR Sea Bream
- Autumn fruits and berries
Marie-Joelle’s Menu
Main:
Pan fried fillet of Sea Bream, potatosotto, salsa verde, buttered shellfish
Dessert:
Caramelised apple shortcake with ginger cream and hazelnut praline
![Marie Joelle West main](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Marie-Joelle-West-main.jpg)
![Marie Joelle West main](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Marie-Joelle-West-main.jpg)
![Marie Joelle West dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Marie-Joelle-West-dessert.jpg)
![Marie Joelle West dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Marie-Joelle-West-dessert.jpg)
![Munopa Nhete](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Munopa-Nhete.jpg)
![Munopa Nhete](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Munopa-Nhete.jpg)
South West Junior Chef of the Year
Sponsored by Lympstone Manor and Michael Caines Ltd.
WINNER: Munopa Nhete
Queen’s College, Taunton, Somerset
Mentored by Liam Finnegan, Head Chef, The Castle Hotel, Taunton.
Finals were held in each of the six counties of the South West during July and the winners in each county met at the final. Each benefitted from mentoring from one of our county judges in preparation for the final. Competitors were asked to prepare a main course dish for our judges which they they worked on with their mentors to adapt and enhance for the South West final
Munopa’s dish
Sea Bass, roasted fennel, prawn tortellini, white wine sauce and a herb oil
![Munopa Nhete dish](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Munopa-Nhete-dish.jpg)
![Munopa Nhete dish](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Munopa-Nhete-dish.jpg)
![Katriona Watson](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katriona-Watson.jpg)
![Katriona Watson](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katriona-Watson.jpg)
![Katriona Watson](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katriona-Watson.jpg)
Best Showcase of Regional Ingredients
WINNER: Katriona Watson
Launceston, Cornwall (Home Cook finalist)
Starter:
Chicken and Chorizo stew with couscous and cavolo nero
Main:
‘Foolish’ Autumn berry cocktail with meringue umbrella
![Edward Marsh](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Edward-Marsh.jpg)
![Edward Marsh](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Edward-Marsh.jpg)
![Edward Marsh](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Edward-Marsh.jpg)
![Edward Marsh](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Edward-Marsh.jpg)
Best Menu
Sponsored by West Country Beef and Lamb
Winner: Edward Marsh
Sous Chef, The Manor House Hotel, Castle Combe
(Professional Chef finalist)
Starter:
Pan roasted Red Mullet, confit fennel, pickled romanesco and shellfish foam
Main:
Stuffed saddle of rabbit, celeriac, cavolo nero, wild mushrooms, rabbit boulangère and jus
Dessert:
Liquid chocolate tart, roast pear and milk sorbet
![Josh Ambridge](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge.jpg)
![Josh Ambridge](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge.jpg)
![Josh Ambridge](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge.jpg)
Best Presentation
Winner: Josh Ambridge
Senior Chef de Partie, Lords of the Manor, Upper Slaughter, Gloucestershire
(Young Professional Chef finalist)
For his menu as a whole
![Josh Ambridge starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-starter_final.jpg)
![Josh Ambridge starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-starter_final.jpg)
![Josh Ambridge starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-starter_final.jpg)
![Josh Ambridge main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-main_final.jpg)
![Josh Ambridge main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-main_final.jpg)
![Josh Ambridge main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-main_final.jpg)
![Josh Ambridge dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-dessert.jpg)
![Josh Ambridge dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-dessert.jpg)
![Josh Ambridge dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-dessert.jpg)
![Rosie Nevill](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill.jpg)
![Rosie Nevill](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill.jpg)
![Rosie Nevill](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill.jpg)
Best Dish
Sponsored by Salt Media
Winner: Rosie Nevill
Exeter College, Devon
For her main course of pheasant, mushroom and tarragon
![Rosie Nevill main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill-main_final.jpg)
![Rosie Nevill main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill-main_final.jpg)
![Rosie Nevill main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Rosie-Nevill-main_final.jpg)
See below for the names of all other finalists
Pictures of dishes to follow
With many thanks to our lead sponsor: Bidfood
Thank you to Exeter College and Ashbutron Cookery School who kindly hosted our finals.
Thank you to our sponsors who kindly supplied ingredients for our finals:
MC Kelly Ltd. / Flying Fish Seafoods / Total Produce / Ritter Courivaud / Bidfood
Professional Chef Category
![James Checkley](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/James-Checkley.jpg)
![James Checkley](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/James-Checkley.jpg)
James Checkley
Head Chef, Kentisbury Grange, Barnstaple
Starter:
Pan fried Red Mullet, celeriac, apple and fennel
Main:
Rabbit loin, baby carrot, pan fried mushroom, smoked bacon and rabbit sauce
Dessert:
Pear soufflé
![James Checkley starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/James-Checkley-starter_final.jpg)
![James Checkley starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/James-Checkley-starter_final.jpg)
![James Checkley main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/James-Checkley-main_final.jpg)
![James Checkley main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/James-Checkley-main_final.jpg)
![James Checkely dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/James-Checkely-dessert_final.jpg)
![James Checkely dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/James-Checkely-dessert_final.jpg)
![Joe Cotton](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joe-Cotton.jpg)
![Joe Cotton](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joe-Cotton.jpg)
Joe Cotton
Sous Chef, Boringdon Hall Hotel, Plympton, Devon
Starter:
Red mullet, celeriac, apple and fennel
Main:
Rabbit, Butternut squash, girolles
Dessert:
Vanilla panna cotta, spiced pear jelly, golden raisins
![Joe Cotton starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joe-Cotton-starter_final.jpg)
![Joe Cotton starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joe-Cotton-starter_final.jpg)
![Joe Cotton main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joe-Cotton-main_final.jpg)
![Joe Cotton main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joe-Cotton-main_final.jpg)
![Joe Cotton dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joe-Cotton-dessert_final.jpg)
![Joe Cotton dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joe-Cotton-dessert_final.jpg)
![Paul Wearing](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Paul-Wearing.jpg)
![Paul Wearing](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Paul-Wearing.jpg)
Paul Wearing
Head Chef, The Springer Spaniel, Launceston, Cornwall
Starter:
Pan fried Red Mullet, roasted cauliflower, pickled raisins and crispy squid
Main:
Balltoine of rabbit, spiced Butternut squash and lentils
Dessert:
Pear and almond tart, vanilla chantilly, caramalised fig
![Paul Wearing starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Paul-Wearing-starter_final.jpg)
![Paul Wearing starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Paul-Wearing-starter_final.jpg)
![Paul Wearing main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Paul-Wearing-main_final.jpg)
![Paul Wearing main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Paul-Wearing-main_final.jpg)
![Paul Wearing dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Paul-Wearing-dessert_final.jpg)
![Paul Wearing dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Paul-Wearing-dessert_final.jpg)
Young Professional Category
![Josh Ambridge](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge.jpg)
![Josh Ambridge](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge.jpg)
![Josh Ambridge](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge.jpg)
Josh Ambridge
Senior Chef de Partie, Lords of the Manor, Upper Slaughter, Gloucestershire
Starter:
Partridge ravioli, girolles, crushed celeriac, thyme-infused consommé
Main:
Butter poached Dover Sole, brassicas, mussels and a saffron sauce
Dessert:
Pear and almond tart, salted caramel, vanilla chantilly
![Josh Ambridge starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-starter_final.jpg)
![Josh Ambridge starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-starter_final.jpg)
![Josh Ambridge starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-starter_final.jpg)
![Josh Ambridge main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-main_final.jpg)
![Josh Ambridge main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-main_final.jpg)
![Josh Ambridge main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-main_final.jpg)
![Josh Ambridge dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-dessert.jpg)
![Josh Ambridge dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-dessert.jpg)
![Josh Ambridge dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Josh-Ambridge-dessert.jpg)
![John Brimicombe](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/John-Brimicombe.jpg)
![John Brimicombe](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/John-Brimicombe.jpg)
John Brimicombe
Chef de Partie, Boringdon Hall Hotel, Plympton, Devon
Starter:
Sole, beurre blanc, celeriac, mussels
Main:
Partridge, Butternut squash, tenderstem
Dessert:
Parfait, raspberries, dark chocolate
![John Brimicombe starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/John-Brimicombe-starter_final.jpg)
![John Brimicombe starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/John-Brimicombe-starter_final.jpg)
![John Brimicombe main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/John-Brimicombe-main_final.jpg)
![John Brimicombe main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/John-Brimicombe-main_final.jpg)
![John Brimicombe dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/John-Brimicombe-dessert_final.jpg)
![John Brimicombe dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/John-Brimicombe-dessert_final.jpg)
![Billy Pounsett Smart](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Billy-Pounsett-Smart.jpg)
![Billy Pounsett Smart](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Billy-Pounsett-Smart.jpg)
Billy Pounsett-Smart
Chef de Partie, Kentisbury Grange, Barnstaple, Devon
Starter:
Sole boudin, sage and mussel beurre blanc, pickled fennel, sea purslane
Main:
Partridge with honey-glazed pear, roasted hazelnuts, golden raisins, celeriac fondant, charred shallot
Dessert:
Apple and raspberry soufflé, chantilly cream
![Billy Pounsett-Smart starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Billy-Pounsett-Smart-starter_final.jpg)
![Billy Pounsett-Smart starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Billy-Pounsett-Smart-starter_final.jpg)
![Billy Pounsett Smart main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Billy-Pounsett-Smart-main_final.jpg)
![Billy Pounsett Smart main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Billy-Pounsett-Smart-main_final.jpg)
![Billy Pounsett Smart dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Billy-Pounsett-Smart-dessert_final.jpg)
![Billy Pounsett Smart dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Billy-Pounsett-Smart-dessert_final.jpg)
![Jordan Randerson](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jordan-Randerson.jpg)
![Jordan Randerson](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jordan-Randerson.jpg)
Jordan Randerson
Chef de Partie, The Elephant, Torquay
Starter:
Sole, gnocchi, mussel cream, roasted fennel
Main:
Partridge, Swiss chard, venison sauce, girolles, garden fricassé
Dessert:
Floating island, crème anglaise, brandy snap
![Jordan Randerson starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jordan-Randerson-starter_final.jpg)
![Jordan Randerson starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jordan-Randerson-starter_final.jpg)
![Jordan Randerson main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jordan-Randerson-main_final.jpg)
![Jordan Randerson main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jordan-Randerson-main_final.jpg)
![Jordan Randerson dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jordan-Randerson-dessert_final.jpg)
![Jordan Randerson dessert_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Jordan-Randerson-dessert_final.jpg)
Student/Apprentice Chef Category
![Andrei Jurma](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Andrei-Jurma.jpg)
![Andrei Jurma](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Andrei-Jurma.jpg)
Andrei Jurma
Truro and Penwith College and Senara Restaurant, Penzance
Starter:
Braised Pollack, bourguignon sauce, pickled mussels
Main:
Pheasant, parsnip tart, sprouts, wild mushrooms, game jus
![Andrei Jurma starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Andrei-Jurma-starter_final.jpg)
![Andrei Jurma starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Andrei-Jurma-starter_final.jpg)
![Andrei Jurma main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Andrei-Jurma-main_final.jpg)
![Andrei Jurma main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Andrei-Jurma-main_final.jpg)
![Joshua Jay Mannino](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joshua-Jay-Mannino.jpg)
![Joshua Jay Mannino](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joshua-Jay-Mannino.jpg)
Joshua Jay Mannino
Launceston College and Hotel Endsleigh, Milton Abbot, Deovn
Starter:
Pan seared Pollack with a sesame crust, Cornish dulse and coconut dashi, mussel, pak choi, samphire, winter chanterelles, purslane
Main:
Crown of pheasant with a prune and chestnut stuffing, glazed Jerusalem artichokes, pickled blackberries, broccoli, tarragon and Madeira jus
![Joshua Jay Mannino starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joshua-Jay-Mannino-starter_final.jpg)
![Joshua Jay Mannino starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joshua-Jay-Mannino-starter_final.jpg)
![Joshua Jay Mannino main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joshua-Jay-Mannino-main_final.jpg)
![Joshua Jay Mannino main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Joshua-Jay-Mannino-main_final.jpg)
![Hazel Stanton](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Hazel-Stanton.jpg)
![Hazel Stanton](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Hazel-Stanton.jpg)
Hazel Stanton
Exeter College and Gather, Totnes, Devon
Starter:
Pollack, Tempura mussels and saffron
Main:
Pheasant, pear and parsnip
![Hazel Stanton starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Hazel-Stanton-starter_final.jpg)
![Hazel Stanton starter_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Hazel-Stanton-starter_final.jpg)
![Hazel Stanton main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Hazel-Stanton-main_final.jpg)
![Hazel Stanton main_final](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Hazel-Stanton-main_final.jpg)
Home Cook Category
![Harry Burgess](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Harry-Burgess.jpg)
![Harry Burgess](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Harry-Burgess.jpg)
Harry Burgess
Plymouth, Devon
Main:
Pan fried Sea Bream, beetroot purée, sautéed Cornish new potatoes, buttered peas and leeks, lemon and dill crème fraîche
Dessert:
Shortbread Autumn berry tart, Trewithen clotted cream, walnuts, Autumn berry compôte
![Harry Burgess main](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Harry-Burgess-main.jpg)
![Harry Burgess main](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Harry-Burgess-main.jpg)
![Harry Burgess dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Harry-Burgess-dessert.jpg)
![Harry Burgess dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Harry-Burgess-dessert.jpg)
![Gillian Francis](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Gillian-Francis.jpg)
![Gillian Francis](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Gillian-Francis.jpg)
Gillian Francis
Liskeard, Cornwall
Main:
Roast Spatchcock chicken with herb jus and flavourful autumnal vegetables
Dessert:
Almond berry financier with berry sauce and Cornish cream
![Gillian Francis main](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Gillian-Francis-main.jpg)
![Gillian Francis main](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Gillian-Francis-main.jpg)
![Gillian Francis dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Gillian-Francis-dessert.jpg)
![Gillian Francis dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Gillian-Francis-dessert.jpg)
![Tom Litten](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Tom-Litten.jpg)
![Tom Litten](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Tom-Litten.jpg)
Tom Litten
Upottery, Devon
Main:
Pan fried fillet of Sea Bream on a bed of samphire and tomatoes
Dessert:
Caramelised pear upside down cake with ginger custard
![Tom Litten main](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Tom-Litten-main.jpg)
![Tom Litten main](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Tom-Litten-main.jpg)
![Tom Litten dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Tom-Litten-dessert.jpg)
![Tom Litten dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Tom-Litten-dessert.jpg)
![Katriona Watson](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katriona-Watson.jpg)
![Katriona Watson](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katriona-Watson.jpg)
![Katriona Watson](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katriona-Watson.jpg)
Katriona Watson
Launceston, Cornwall
Main:
Chicken and Chorizo stew with couscous and cavolo nero
Dessert:
‘Foolish’ Autumn berry cocktail with meringue umbrella
![Katriona Watson main](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katriona-Watson-main.jpg)
![Katriona Watson main](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katriona-Watson-main.jpg)
![Katriona Watson dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katriona-Watson-dessert.jpg)
![Katriona Watson dessert](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katriona-Watson-dessert.jpg)
Junior Chef Category
![Susanna Hartley](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Susanna-Hartley.jpg)
![Susanna Hartley](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Susanna-Hartley.jpg)
Susanna
Gloucestershire Junior Chef of the Year
Katherine Lady Berkeley’s School, Wotton-under-Edge
Mentored by Gus Ashenford, Chef Proprietor, Restaurant 5 North Street, Winchcombe
Lamb with mint sauce, dauphinoise potatoes and vegetables
![Susanna Hartley dish](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Susanna-Hartley-dish.jpg)
![Susanna Hartley dish](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Susanna-Hartley-dish.jpg)
![George Piccin White](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/George-Piccin-White.jpg)
![George Piccin White](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/George-Piccin-White.jpg)
George
Cornwall Junior Chef of the Year
Truro School, Truro
Mentored by Emily Scott, St Tudy Inn, St Tudy
St Ewe egg pappardelle with Cornish crab and Migas
![George Piccin White dish](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/George-Piccin-White-dish.jpg)
![George Piccin White dish](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/George-Piccin-White-dish.jpg)
![Katherine Powell](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katherine-Powell.jpg)
![Katherine Powell](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katherine-Powell.jpg)
Katherine
Wiltshire Junior Chef of the Year
The Ridgeway School, Wroughton
Mentored by Hywel Jones, Executive Chef, Lucknam Park, Bath
Fillet of beef, celeriac purée, a bone marrow, red wine and port jus, fondant potato, heirloom carrots two ways and sautéed shallots
![Katherine Powell dish](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katherine-Powell-dish.jpg)
![Katherine Powell dish](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katherine-Powell-dish.jpg)
![Katie Prigg](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katie-Prigg.jpg)
![Katie Prigg](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katie-Prigg.jpg)
Katie
Dorset Junior Chef of the Year
The Gryphon School, Sherborne
Mentored by Pete Murt, Head Chef, Rick Steins Sandbanks
Brixham caught Black Sea Bream en papillotte, fennel croquettes, Cornish cabbage and a Pernod velouté with candy beetroot garnish
![Katie Prigg dish](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katie-Prigg-dish.jpg)
![Katie Prigg dish](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Katie-Prigg-dish.jpg)
![Oliver Smith](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Oliver-Smith.jpg)
![Oliver Smith](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Oliver-Smith.jpg)
Oliver
Devon Junior Chef of the Year
The Kings School, Ottery St Mary
Mentored by Mark Dodson, Chef Proprietor, The Masons Arms, Knowstone
A trio of chicken accompanied by roasted Macdeone potatoes, steamed tenderstem broccoli and roasted red pepper pesto, topped with a Cornish parmesan crisp.
![Oliver Smith dish](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Oliver-Smith-dish.jpg)
![Oliver Smith dish](https://www.southwestchef.co.uk/wp-content/uploads/2019/10/Oliver-Smith-dish.jpg)
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