Some of the south west’s most talented chefs and home cooks have been recognised in one of the UK’s leading culinary competitions – South West Chef of the Year. Now in its 21st year and founded by acclaimed chef Michael Caines MBE DL, the competition continues to highlight the very best of the region’s food scene, showcasing the creativity, skill and passion that define the westcountry’s vibrant food and hospitality industry. This year’s winners were crowned at a glittering awards dinner held at Exeter Golf and Country Club, following a fiercely contested series of finals at Exeter College during the day. Competitors were judged by a panel of top chefs from across the region, including Nathan Outlaw, Scott Paton, Peter Gorton, Matt Mason and Chris Cleghorn, who were impressed by the standard of cooking and innovation on display. Widely recognised as one of the UK’s most respected chef competitions, South West Chef of the Year provides a vital platform for emerging culinary talent. The contest celebrates excellence across all levels of the industry - from junior chefs to seasoned professionals - while championing outstanding local produce. Michael Caines said: “Huge congratulations to all our winners and finalists. The standard this year has been phenomenal, with chefs showcasing their skill, passion and flair using the incredible ingredients our region has to offer. The competition shines a light on the creativity and resilience of our industry and the remarkable talent we have here in the south west.” He added: “The South West Chef of the Year competition is supported by a network of sponsors, suppliers, and hospitality partners, all united in their commitment to raising the profile of the region’s thriving food scene and inspiring the next generation of chefs.” The winners of the awards are: Best Showcase of Regional Ingredients Jack Smith from the Royal Crescent Hotel, Bath. Jack’s award-winning menu consisted of: Starter: Plaice, mussels, turnips, capers, raisins and herbs Main: Pheasant, parsnip, squash, blackberry, spinach Dessert: Cinnamon sponge, apple, cream, brown butter Best Presentation Charlie Cutting of the Manor House, Castle Combe, for his main course of roasted pheasant, rolled leg, pumpkin, blackberry Best Menu Ben Greenhalf from Gather, Totnes. Ben’s menu award-winning menu consisted of: Starter: Plaice, mussels, mushrooms Main: Pheasant, parsnip, pear Dessert: Apple soufflé, crumble, crème anglaise Best Dish Ben Kittow from Catch at the old Fishmarket, Weymouth for his starter of scallop and clam chowder Home Cook of the Year Louise Needham from Plympton Louise’s dishes were: Pan seared cod with mussels, crushed Devon potatoes and local cider saffron cream, followed by poached pear with spiced plums, Devon whipped ginger custard cream and caramelised hazelnuts. Junior Chef of the Year Jessica Klapsia from Torquay Girls’ Grammar School Jessica was mentored by Scott Paton from Áclèaf Restaurant at Boringdon Hall, Plympton Jessica’s award-winning dish was: confit cod fillet with dashi beurre blanc and oyster Student/Apprentice Chef of the Year Oscar Holgate from Exeter College and Glebe House, Southleigh, Devon. Oscar cooked a starter of lovage brill, chanterelles, ginger clams, mushroom soy beurre blanc, verbena and a main course of venison, Romanesco, celeriac, quince puree, pickled blackberry, port blackberry jus. Young Professional Chef of the Year (for chefs aged 18-24, working in any role in the kitchen up to and including junior sous chef). Jack Smith from the Royal Crescent Hotel, Bath. Jack’s award-winning menu consisted of: Starter: Plaice, mussels, turnips, capers, raisins and herbs Main: Pheasant, parsnip, squash, blackberry, spinach Dessert: Cinnamon sponge, apple, cream, brown butter Professional Chef (for a chef of any age and working as a sous chef/pastry chef or above) Lewis Brown from Narla by Charlie Walters. His award-winning menu featured: Starter: Scallop, celeriac, apple, hazelnut, cluam Main: Duck potato, cauliflower, golden raisins, duck sauce Dessert: 70% dark chocolate, blackberry, muscovado and vanilla Overall winner of the competition - South West Chef of the Year 2025 Lewis Brown from Narla by Charlie Walters. His award-winning menu featured: Starter: Scallop, celeriac, apple, hazelnut, clam Main: Duck potato, cauliflower, golden raisins, duck sauce Dessert: 70% dark chocolate, blackberry, muscovado and vanilla

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