South West Chef of the Year 2015 | Michael Caines

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.

More 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).

Finals of South West Chef of the Year take place on Thursday 29^th 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

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