Some of the south westโs most talented chefs and home cooks have been recognised in one of the UKโs leading culinary competitions โ 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 regionโs food scene, showcasing the creativity, skill and passion that define the westcountryโs vibrant food and hospitality industry.
This yearโs 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 UKโs 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: โHuge 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.โ
He added: โThe 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 regionโs thriving food scene and inspiring the next generation of chefs.โ
The winners of the awards are:
Best Showcase of Regional Ingredients
Jack Smith from the Royal Crescent Hotel, Bath.
Jackโs 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.
Benโs menu award-winning menu consisted of:
Starter: Plaice, mussels, mushrooms
Main: Pheasant, parsnip, pear
Dessert: Apple soufflรฉ, crumble, crรจme 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
Louiseโs 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 Girlsโ Grammar School
Jessica was mentored by Scott Paton from รclรจaf Restaurant at Boringdon Hall, Plympton
Jessicaโs 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.
Jackโs 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
This custom laser-cut and back-lit logo adds the perfect personal touch, making a striking impression in an open kitchen setting.
Thank you, Clara Panetier, for creating such an elegant cover design!