Langdon Court head chef, Jamie Rogers, is South West Chef of the Year 2015

Jamie Rogers, head chef at Langdon Court in Down Thomas, Devon, has been crowned South West Chef of the Year 2015, at an awards dinner sponsored by and held within Exeter Golf and Country Club. 

After a grueling morning cooking in the kitchen alongside three other competitors, Jamie Rogers walked away with two titles last night; South West Professional Chef of the Year, and overall South West Chef of The Year 2015.

Using the mystery box of ingredients to his advantage, Jamie prepared seared scallops, start bay crab, caramelised cauliflower with golden raisins and hazelnuts as a starter, rabbit loin, rack and pie with Jerusalem artichoke, ‘risotto’ and turnip puree with rabbit cream for the main course, and baked custard tart with autumn fruits and clotted cream to finish the meal.

This menu saw Jamie win a third award; Best Menu, as the judges praised his consistency throughout the three courses.

Jamie did not expect to win the South West Chef of the Year Award, after picking up the Best Menu prize, he thought that the competition was over for him and said: “I thought that was my lot! I was speaking to one of the judges earlier, and they were giving me advice on next year. They weren’t giving much away so I thought ‘I obviously haven’t won then’, you wouldn’t come back if you had won. I’m on top of the world right now!”

Finalists gathered at Exeter College where they were given a box of mystery ingredients. Those competing in the Young Professional and Professional classes were given two and a half hours to prepare, cook and present a three course meal from those ingredients.

Competitors are given local and seasonal ingredients in order to show off the region’s produce alongside each individual chef’s skills. The Young Professional Class were given meat and fish which would demonstrate their knowledge of how to chine a rack of lamb and fillet a plaice. The Professional Class were presented with a whole rabbit and scallops in their shells.

Michael Caines, Chief Judge and sponsor of the Young Professional Class is passionate about utilising and celebrating the high quality produce that the South West has on offer.

He said: “It’s important not to disassociate the relationship between what we are doing with the businesses that exist in the South West, the tourist industry and the hospitality industry. What we are saying by offering local produce to the chefs is ‘this is what the South West has on offer’ making it a destination as opposed to the South East, Scotland or the Cotswolds.”

The judges participating this year included some of the South West’s top chefs such as Peter Gorton, Neil Haydock, Paul Ainsworth, and Simon Hulstone.

“We see a lot of chefs who grew up in the South West who go on to get Michelin stars, and the judges we have reflect that success. 10 years ago, Simon Hulstone won this competition and now he is back as a judge. We have well established chefs taking part and encouraging their staff to take part.” Michael explained.

The winners were announced after the competition at a presentation dinner which was prepared by previous winners Dean Westcar, Sous Chef at Lucknam Park, South West Professional Chef of the Year 2014, Tom Scade, Head Chef at The Crab and Boar, who was awarded South West Professional Chef of the Year 2011 and Elly Wentworth, Junior Sous Chef at Lucknam Park, who has entered the competition a few times, receiving the titles of South West Young Professional Chef of the Year 2012 and 2014 and Overall South West Chef of the Year 2014.

Michael believes that it is important to celebrate talent and give chefs a platform in which they can showcase it.

“The South West Chef of the Year celebrates the quality of skills we have across the region," he said. "The competition shows the South West as a region full of talented chefs who are willing to move here and set up businesses. We have been going for 11 years now, what we want is for the South West Chef of the Year to become the ultimate prize, professionally and on a home cooking level. It gives chefs access to continue to showcase their skills throughout their career.”