Over the last 10 years, the competition has become an extremely significant annual event in the region’s food and drink calendar, recognising the skill and dedication of professional chefs, up and coming young chefs and amateur cooks.
It offers chefs an unrivalled opportunity to demonstrate their creativity and talent for a fantastic judging panel made up of the South West’s most revered chefs.
The competition comprises three classes:
Professional Aged 23+ and working or training in the catering industry
Young ProfessionalAged 16-22 and working or training in the catering industry
South West’s Best Dish (home cooks)Aged 16+ and never having worked or trained in the catering industry
The two professional classes are very hotly contested as chefs from across the South West of England try to impress the judges with their two-course menu, which must incorporate two compulsory ingredients selected by our judges. Those reaching the final will then be provided with a mystery box of ingredients with which to create a main course and dessert.
Those entering the South West's Best Dish class are asked to submit the recipe for their favourite or most accomplished dish (starter or main course). Perhaps it's a family favourie or a recipe that has been handed down through generations.
For further information about this year's competition visit www.southwestchef.co.uk today. Entries are not open just yet but you can send in your email address via the website to ensure that you receive notification as soon as entries open. Follow us on Facebook or Twitter: @SWChefComp
Important dates for South West Chef of the Year 2013:
Semi-finals of the two professional classes: Saturday 12th October, Exeter College
Final of the South West’s Best Dish class: Saturday 19th October, Ashburton Cookery School
Final of the two professional classes: Monday 28th October, Exeter College
Awards presentation dinner: the evening of Monday 28th October
