Home Cook Entry

Enter the Home Cook Category

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.

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.

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Entry criteria: Aged 16+ and never having worked or trained in the catering industry.

Entries close on Wednesday 31st July 2024

  • Contact Information

  • Menu Information

  • Please provide the names of your chosen dishes below.

    Your entry must include the compulsory ingredients selected by our judges and outlined below. They can be accompanied by ingredients of your choice that should be seasonal and locally sourced wherever possible.

    Main course
    Venison loin - 600g plus bones supplied separately kindly supplied by M C Kelly
    Sea Bass - 1 x whole fish (approx. 1kg) – kindly supplied by Flying Fish Seafoods

  • Dessert
    Autumn Fruits and Berries – kindly supplied by Dole

  • 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 the full recipes (including method) and photographs for each of your dishes. (Max 2mb per file). Files we accept are .doc, .docx, .pdf, .txt, .jpg, .jpeg. This form allows you to upload up to 5 individual files. If you need to send more than this, you can send additional files directly by email.
  • Accepted file types: doc, docx, pdf, txt, jpg, jpeg, Max. file size: 2 MB.
  • Accepted file types: doc, docx, pdf, txt, jpg, jpeg, Max. file size: 2 MB.
  • Accepted file types: doc, docx, pdf, txt, jpg, jpeg, Max. file size: 2 MB.
  • Accepted file types: doc, docx, pdf, txt, jpg, jpeg, Max. file size: 2 MB.
  • Accepted file types: doc, docx, pdf, txt, jpg, jpeg, Max. file size: 2 MB.
  • If you experience any difficulty submitting your recipes and/or photographs, please attach them to an email to info@southwestchef.co.uk 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:
  • This field is for validation purposes and should be left unchanged.