South West Chef of the Year 2015 finalists announced

The Staff Canteen
The finalists for South West Chef of the Year have been announced following closely contested semi-finals for the Professional, Young Professional and Student/Apprentice Chef classes of the competition which took place on Saturday 3 October at Exeter College. swc36More than 20 competitors congregated to cook in their respective heats in the Michael Caines Academy at Exeter College. Chefs were given a list of locally-supplied ingredients to use including whole partridge, gilt head bream, whole chicken, scallops in the shell, pork tenderloin and whole sea trout. Each semi-finalist created a two-course menu for three people comprising a starter and main course. Michael Caines, co-founder and judge, said: “What a privilege it was to witness the exceptional and up-and-coming culinary talent we have here in the South West. Along with my fellow judges, I tasted some creative, innovative and delicious food. I believe South West Chef of the Year continues to help raise the standard, inspire a next generation of chefs and spread the word about the quality of food and drink we have here in this region.” Michael was joined by a number of highly respected chefs to judge the competition including Chris Tanner (Barbican Kitchen, Plymouth), Ian Webber (Five Bells, Clyst Hydon), Matt Mason (Jack in the Green, North Exeter) and John Wheeler (head of hospitality, Exeter College). Dean WestcarFinals of South West Chef of the Year take place on Thursday 29th October at Exeter College with the awards presentation dinner to follow the same evening at Exeter Golf and Country Club. Previous winners from the competition will be preparing the three course dinner. Guests will enjoy food by Dean Westcar – South West Professional Chef of the Year 2014; Tom Scade – South West Professional Chef of the Year 2011 and Elly Wentworth – South West Young Professional Chef of the Year 2012 and 2014.

>>>Tickets for the event are available here

South West Chef of the Year launched in June and is the only regional competition to celebrate the culinary inventiveness and proficiency of junior, professional and amateur cooks in the region. With an emphasis on sustainability, all entrants are expected to cook with locally sourced ingredients.

This year’s finalists are:

Professional Class

  • Dale McIntosh, Chef Patron, Merchants Manor, Falmouth, Cornwall
  • David Kelman, Executive Head Chef, Ellenborough Park Hotel, Cheltenham, Gloucestershire
  • Jamie Coleman, Senior Sous Chef, Saunton Sands Hotel, Saunton, Devon
  • Jamie Rogers, Head Chef, Langdon Court, Down Thomas, Devon

Young Professional Class

  • Alexander Brownrigg, Chef de Partie, Manor House Hotel, Castle Combe, Wiltshire
  • James Mason, Sous Chef, The Salutation Inn, Topsham, Devon
  • Joshua Martin, Senior Chef de Partie, Deer Park Country House Hotel, Honiton, Devon
  • Steffan Davies, Commis Chef, Gideligh Park, Chagford, Devon

Student/Apprentice Class

  • Jack Sharland, Apprentice Chef, The Salutation Inn, Topsham, Devon
  • Jamaar House, City of Bristol College
  • Samantha Smith, St Katherine’s College, Somerset
In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 6th October 2015

South West Chef of the Year 2015 finalists announced