South West Chef of the Year opens for entries

The South West Chef of the year award is the most prestigious award for chefs in the region, and it is now open to all cooks in the area, ranging from amateur home cooks to talented professionals.

The scheme is also awarding a new class of award aimed at student chefs, between the ages of 16 and 19. The award will be put forward to colleges in the region, and will end with a final on the 11^th of October at Exeter College.

The competition includes categories for professional chefs aged 24 or over working as a pastry or junior sous chef and above, and young professional, be open to chefs aged between 19 and 24, who work in the industry in any position. Both the Professional and Student chefs will create a two course meal for three people, the professional’s menu will include mackerel and Suffolk lamb neck

Close Message - I might contribute in the future

I love what you do, let me contribute right now

fillet, while the young professionals will include cod and Red Ruby rump tail and the student chefs will be working with whiting and pork tenderloin.

There will also be a division for young chefs, aged between 11-16, and amateur chefs with no prior industry experience. Both the young and amateur chef competitors must enter a recipe for a main course dish using regionally sourced ingredients. Both the young and amateur category chefs will have to submit a main course recipe using only local ingredients. The amateur chefs will be competing for the “South West’s Best Dish” title. Judge and co-founder of the competition Michael Caines said "South West Chef of the Year has provided a platform from which many chefs have been able to highlight their skills and develop their careers.

By James Euinton

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.