the high quality produce that the South West has on offer.
He said: “It’s important not to disassociate the relationship between what we are doing with the businesses that exist in the South West, the tourist industry and the hospitality industry. What we are saying by offering local produce to the chefs is ‘this is what the South West has on offer’ making it a destination as opposed to the South East, Scotland or the Cotswolds.”
The judges participating this year included some of the South West’s top chefs such as Peter Gorton, Neil Haydock, Paul Ainsworth, and Simon Hulstone.
“We see a lot of chefs who grew up in the South West who go on to get Michelin stars, and the judges we have reflect that success. 10 years ago, Simon Hulstone won this competition and now he is back as a judge. We have well established chefs taking part and encouraging their staff to take part.” Michael explained.
The winners were announced after the competition at a presentation dinner which was prepared by previous winners Dean Westcar, Sous Chef at Lucknam Park, South West Professional Chef of the Year 2014, Tom Scade, Head Chef at The Crab and Boar, who was awarded South West Professional Chef of the Year 2011 and Elly Wentworth, Junior Sous Chef at Lucknam Park, who has entered the competition a few times, receiving the titles of South West Young Professional Chef of the Year 2012 and 2014 and Overall South West Chef of the Year 2014.
Michael believes that it is important to celebrate talent and give chefs a platform in which they can showcase it.
“The South West Chef of the Year celebrates the quality of skills we have across the region," he said. "The competition shows the South West as a region full of talented chefs who are willing to move here and set up businesses. We have been going for 11 years now, what we want is for the South West Chef of the Year to become the ultimate prize, professionally and on a home cooking level. It gives chefs access to continue to showcase their skills throughout their career.”
