Awards Evening

Prestigious Awards Presentation Evening

Each year the winners of South West Chef of the Year are announced at a prestigious awards presentation evening.  This evening brings about a very rare gathering of the South West’s leading chefs, including our judges and competitors, young chefs of the future, home cooks, suppliers and many other industry representatives.  As such it is a true celebration of all sectors of the thriving South West food, drink and hospitality industries.

All are welcome to join us to enjoy a memorable dinner prepared by judges and previous winners of the competition, assisted in the kitchen and front of house by students of the Michael Caines Academy.  You don’t have to be a competitor or involved in the competition in any way to come along.

The awards presentation evening takes place immediately following the finals of the professional and student chef categories and is sponsored and hosted by Exeter Golf and Country Club.

Following a delicious meal, including perfectly paired wines with each course, our finalists are relieved of the suspense as our awards are presented to the winners!

2019 Awards Evening

See below to read about the 2019 awards evening which took place on Tuesday 22nd October.

Dinner was prepared by three leading chefs, all previous winners and/or judges of South West Chef of the Year

Starter

Elly Wentworth

Head Chef, The Angel, Dartmouth

South West Young Professional Chef of the Year 2012

South West Young Professional and Overall Chef of the Year 2014

South West Chef of the Year judge

Main

Tim Kendall

Head Chef, The Idle Rocks, St Mawes

South West Young Professional Chef of the Year 2016

South West Professional and Overall Chef of the Year 2018

Dessert

Michael Nizzero

Executive Chef, The Bath Priory, Bath

South West Chef of the Year judge

Starter:

Grilled Stone Bass, citrus vinaigrette, squid ink, mussel and fennel

 

Wine:

2018 `Ciaca Bianca` Fiano, Mandrarossa, Sicily, Italy, kindly supplied by Liberty Wines

Main:

Smoked West Country beef fillet, celeriac, mushroom teriyaki, broccoli

 

Wine:

2015 McLaren Vale Tempranillo, Willunga 100, South Australia, kindly supplied by Liberty Wines

Dessert:

Chestnut Mont-blanc, pear, Somerset Perry and cream cheese

 

Wine:

2015 Curicó Valley Late Harvest Gewürztraminer, Montes, Valle Central, Chile, kindly supplied by Liberty Wines

The meal concluded with coffee and petits fours, prepared by Elly Wentworth and Peltier and Caines French Patisserie.

 

 

With many thanks to: Flying Fish Seafoods who supplied all fish and seafood; MC Kelly who supplied the beef fillet supported by West Country Beef and Lamb; Total Produce who supplied all fresh produce and Ritter Courivaud who supplied dry goods and other fresh goods.

The chefs were supported in the kitchen and front of house by students of the Michael Caines Academy and staff at the Exeter Golf and Country Club

The began at 6.45pm with a drinks reception when guests enjoyed the wonderful Rosé Sainte Marie gin from the Salcombe Distilling Company with Luscombe Drinks Devon Tonic or Luscombe Damascene Rose Bubbly (non-alcoholic) as a welcome drink, along with canapés prepared by our chefs.

We are extremely grateful to a range of partners, outlined below, who kindly supplied ingredients, drinks and services for the evening:

Sponsor and host of the awards evening:

Our supporters: