After a series of thrilling county finals held in catering colleges across the South West during June and July, we are delighted to announce the names of the six county winners who will compete for the title of South West Junior Chef of the Year 2025 in October.
Open to 11-16 year olds, competitors for this award were asked to prepare a main course dish using principally locally-sourced ingredients and our judges have been treated to an outstanding array of fabulous dishes.
Impressed by the skill and ambition of the young chefs throughout the competition, our judges were really challenged to select one winner in each county who will go through to the final on 11th October at Exeter College.
Each of the finalists will be supported by one of our county judges who will help them to further develop their dishes for the final, whilst also helping them to build on their skills and confidence in the kitchen.
Well done to all the young cooks who competed in the county finals and thank you very much to our team of expert judges. And many congratulations to the winners in each county, outlined below.
Thanks to a partnership with Springboard FutureChef, all six county finalists will also be invited to cook at the FutureChef regional final in January 2026, bypassing the local rounds of the competition, to compete for a place in the FutureChef national final.
And the overall winner of South West Junior Chef of the Year will be offered the much sought-after opportunity of work experience with Michelin-starred chef, David Everitt-Matthias, at his highly respected restaurant, Le Champignon Sauvage in Cheltenham.
This year’s event culminates with the finals of the Professional and Student/Apprentice Chef categories on Tuesday October 28th at Exeter College, which is followed that evening by the Awards Presentation Dinner at Exeter Golf and Country Club.
Tickets for the Awards Evening will soon be available to purchase. The evening features a unique four-course meal cooked by judges and previous competition winners.
Cornwall
Cornwall College, Camborne
Cornwall Junior Chef of the Year 2025
Eleanor – Budehaven Community School, Bude
Eleanor cooked Greek lamb koftas stuffed with Feta, minted garlic taglilatelle, focaccia and Tzatziki
Judges:
- Clyde Conellan – Chef Lecturer, Cornwall College
- Jade Minshall – Chef Lecturer, Cornwall College
Mentor judge:
Pete Murt – Head Chef, Rick Stein’s Seafood Restaurant, Padstow
Cornwall Junior finalists
- Bertie – Launceston College – Beef sirloin with Dauphinoise potatoes and roasted asparagus
- Billy – Budehaven Community School – Chinese spiced chicken with fried rice and pickled cabbage
- Lily – Truro School – Chicken fajitas
- Scarlett – Brannel School, St Stephen – Pork chops with greens and mustard honey sauce on a bed of Cornish Yarg macaroni cheese
- Sophie – Truro High School – Fish chowder and crust Irish soda bread
- Usman – Penair School, Truro – Egyptian lamb Fattah
Eleanor with judges, Jade Minshall and Clyde Conellan, and, below, Eleanor’s winning dish
Cornwall’s Junior Chef finalists:
Devon
Exeter College
Devon Junior Chef of the Year 2025
Jessica – Torquay Girls’ Grammar School
Jessica cooked confit cod fillet with dashi beurre blanc and oyster
Judges:
- Scott Paton – Àclèaf, Head Chef, Boringdon Hall Hotel, Plympton
- Mark Dodson – Chef Proprietor, The Masons Arms, Knowstone
- Paul Carne – Curriculum Area Manager for Hospitality, Exeter College
Mentor judge:
Scott Paton – Head Chef, Àclèaf, Boringdon Hall Hotel, Plympton
Devon Junior finalists
- Grace – Stover School, Newton Abbot – Devon aubergine bolognaise boats
- Holly – Exmouth Community College – Homemade Devon Ruby Red beef burger in a homemade bun topped with warm tomato relish, cider battered onion rings and Mum’s twice cooked chips
- Isla – Okehampton Community College – Cholwell Farm lamb with a medley of green vegetables, fondant potatoes, mint and pea purée and a lamb sauce
- Jacob – Plymstock School – Tender Beef Wellington with crushed new potatoes, stirred with crispy spring greens infused with garlic oil and steamed tenderstem broccoli
- Jasper – Glendinning Academy, Newton Abbot – Crab ravioli with crab bisque, served on a bed of samphire with crispy sage leaves
- Maddie – South Molton Community College – Venison Lasagne served with homemade garlic bread and side salad
- Seth – Pathways School, Barnstaple – Wild Garlic and Nettle Gnocchi, Served on a Bed of Pea and Mint Purée with Pan-Fried Asparagus, Courgette, and Mackerel
Jessica with judges, Mark Dodson, Scott Paton and Paul Carne, and, below, Jessica’s winning dish
Devon’s Junior Chef finalists:
Dorset
Weymouth College
Dorset Junior Chef of the Year 2025
Harry – Lytchett Minster School
Harry cooked Sea Bass with wild garlic aioli, crushed potatoes and a wild garlic and cream split sauce
Judges:
- Ben Champkin – Chef Patron, Catch at the Old Fish Market, Weymouth
- Alan Kelly – Chef Lecturer, Weymouth College
- Dominic McNeill – Chef Lecturer, Weymouth College
Mentor judge:
Jamie Jones – Chef Patron, Yalbury Cottage, Lower Bockhampton
Dorset Junior finalists
- Agatha – Talbot Heath School, Bournemouth – Dorset crab, buckthorn and carrot roll with parmentier potatoes
- Alice – Talbot Heath School, Bournemouth – Glazed Black Bream with a verjuice sauce and crunchy grapes
- Chenai – The Bourne Academy, Bournemouth – Crispy fried chicken breast burger served with baked fries and fresh salad
- Jessica – Lytchett Minster School, Poole – Chicken and pancetta ravioli in a white wine sauce
- Joseph – St Peter’s Catholic School, Bournemouth – Fillet of Sea Bream with Mediterranean Style Stew
- Louisa – Lytchett Minster School, Poole – Honey glazed rolled chicken with watercress sauce and Duchess potatoes
Harry with judges, Dominic McNeill, Ben Champkin and Alan Kelly, and, below, Harry’s winning dish
Dorset’s Junior Chef finalists:
Gloucestershire
Bath College
Gloucestershire Junior Chef of the Year 2025
Posie – Katharine Lady Berkely School, Wotton-under-Edge
Posie cooked ravioli with Gloucestershire Old Spot with a browned butter and crispy sage sauce
Judges:
- Chris Cleghorn – Executive Chef, The Olive Tree, Queensberry Hotel, Bath
- Martin Blake – Head Chef, The Royal Crescent Hotel, Bath
- Kirk Williams – Chef Lecturer, Bath College
Mentor judge:
Martin Blake – Head Chef, The Royal Crescent Hotel, Bath
Gloucestershire Junior finalists
- George – Kathatine Lady Berkely School, Wotton-under-Edge – Medallion of local Gloucestershire Beef fillet, served with a Mini Steak and Kidney Suet Crumble, with Roasted Heritage Carrots, Seasonal Greens, Haresfield Cheese and Black Pepper Baked Parsnips served with a Port jus
- Gully – Kathatine Lady Berkely School, Wotton-under-Edge – Gully’s Steak Stack with Chilli and Shallot Peppercorn sauce with glazed carrot and sweet potato and tarragon mash on a mashed potato and asparagus stack, served with Gully’s butter and parsley side rolls
- Jessicah – Churchdown School Academy, Gloucester – Asian Firecracker Beef
- Nicole – The Dean Academy, Lydney – Wild boar pie served with fresh seasonal vegetables and mashed potato
- Serena – Balcarras School, Cheltenham – Wild mushroom and goats cheese ravioli
- Tallulah – The Dean Academy, Lydney – Parmesan crusted Venison loin, fondant potatoes, seasonal veg and red wine and chocolate jus
Posie with judges, Chris Cleghorn, Martin Blake and Kirk Williams, and, below, Posie’s winning dish
Gloucestershire’s Junior Chef finalists:
Somerset
Bridgwater and Taunton College, Taunton
Somerset Junior Chef of the Year 2025
Kai – Merchants Academy, Bristol
Kai cooked wild Sea Bream, gnocchi, pea, asparagus and saffron
Judges:
- Olly Jackson – Head Chef, The Castle Hotel, Taunton
- Richard Guest – Augustus, Taunton
- Kris Speechly – Chef Lecturer, Bridgwater and Taunton College
Mentor judge:
Olly Jackson – Head Chef, The Castle Hotel, Taunton
Somerset Junior finalists
- Austin – West Somerset College, Minehead – Pan fried Exe Valley trout, wild garlic gnocchi, roasted courgettes & lemon velouté
- Benjamin – North Hill House School, Frome – Smoky Cheddar & Watercress Chicken, with Wild garlic Tagliatelli
- Deacon – Clevedon School – Locally sourced Chicken Wellington, mushroom duxelles, chicken thigh balls, potato gratin, roasted carrot, pea purée, white wine sauce
- Devon – Norton Hill School, Midsomer Norton – Homemade pasta in a pesto sauce, stuffed chicken breast and roasted garlic tomatoes
- Isabella – Queens College, Taunton – Homemade beetroot tortellini filled with a goat cream cheese on a roasted onion and garlic purée
- Jenson – Clevedon School – Local Welsh Black Faced Spring Lamb Wellington, Wye Valley asparagus, Rosemary roasted new potatoes, red wine lamb jus
- Rowan – Churchill Academy and Sixth Form, Winscombe – Pan Roast Duck, Roast Carrots, Carrot and Fennel Purée, Fondant Potato
- Sophia – Merchants Academy, Withycombe – Baked Cod with mint hollandaise, seaweed butter, new potatoes and a fricassée of baby gem lettuce and peas
Kai with judges, Kris Speechly and Olly Jackson, and, below, Kai’s winning dish
Somerset’s Junior Chef finalists:
Wiltshire
Wiltshire College Trowbridge
Wiltshire Junior Chef of the Year 2025
Vita – Sheldon School, Chippenham
Vita cooked Smoked Brown Trout and Ricotta, ravioli with beetroot, watercress and tarragon sauce
Judges:
- Rob Potter – Executive Chef, Manor House Hotel, Castle Combe
- Stephen Lloyd, Chef Lecturer, Wiltshire College
Mentor judge:
- Rob Potter – Executive Chef, Manor House Hotel, Castle Combe
Wiltshire Junior finalists
- Ethan – Sheldon School, Chippenham – Individual Beef Wellington with Buttered Asparagus, Horseradish Creamed Potato and a Red Wine Jus
- Isabella – Nova Hreod Academy, Swindon – Spiced roasted duck breast, miso maple sauce, braised fruit & nut slaw, duck fat fondant potatoes, pickled radishes and chicory petals
- Joel – Home-educated – Wiltshire Carbonara with tempura seasonal veg
Joseph – Sheldon School, Chippenham – Steak and Butcombe Ale individual pie with sweet potato mash and honey and thyme roast Chantenay carrots
- Lucinda – Appleford School, Swindon – BBQ Glazed Pork Chops served with Bravas Mix Fries and Creamy Coleslaw
Martha – Sheldon School, Chippenham – Cajun Southern Fried Gourmet Chicken Burger in a Brioche Bun with Zesty Slaw and Skin on Oven Baked Chunky Chips
Vita with judges, Steve Lloyds and Rob Potter, and, below, Vita’s winning dish
Wiltshire’s Junior Chef finalists:
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