South West Chef of the Year is renowned for recognising the skill and dedication of professional chefs,
up and coming young chefs and amateur cooks. Over the years, the competition has highlighted the very
high standards that exist in the hospitality industry in the South West, helping raise the bar for all involved
and improve the profitability and sustainability of an industry that is so significant for the region’s economy.

In honour of the 10th Anniversary the South West Chef of the Year Competition is introducing a new class,
The Junior Class which invites participants aged 11-16 to take part in the competition. This class will initially
be held on a county basis with selected entrants being invited to a heat in their own county in September.
The county heats will be judged by well-known chefs in each county and the final of this class will be judged
by the main judging panel.

Michael Caines MBE, Sponsor and Head Judge says

“This competition highlights the outstanding talents of chefs and home cooks across the South West and
their commitment to using the best ingredients that the region has to offer.  We are looking for someone
who can demonstrate knowledge and skill in devising and preparing memorable dishes with real flair.”

In addition to their skills and experience, the competition enables competitors to demonstrate their
understanding of and commitment to the diverse array of high quality ingredients produced in the
South West of England whilst simultaneously raising awareness of its diversity and accessibility.

The essence of the competition is for entrants to demonstrate skill and creativity, knowledge of produce
from the South West of England, and understanding of seasonality.

John Sheaves, Chief Executive, Taste of the West

“We are very proud that the South West Chef of the Year competition offers classes for professional chefs,
home cooks and now, with the launch of the Junior class, the budding young chefs of tomorrow.  With the
opportunity to demonstrate their talents for our prestigious panel of judges, a rare gathering of the finest
chefs in the South West, the work of the competitors is made easier with the extensive availability of regionally
produced ingredients of the highest quality.”

This year the competition’s judging panel consists of a rare gathering of the finest chefs in the South West:

• Michael Caines MBE –  Gidleigh Park and ABode Hotels
• Paul Ainsworth – Number 6 and Rojano’s in the Square, Padstow
• Peter Gorton – Gorton’s, Tavistock
• Chris Tanner – Tanners Restaurant and Barbican Brassiere
• James Tanner – Tanners Restaurant and Barbican Brasserie
• Ian Webber – ABode Exeter
• Simon Hulstone – The Elephant Restaurant, Torquay
• Matt Mason – The Jack in the Green, Rockbeare
• Neil Haydock – Watergate Bay Hotel, Newquay
• Darrin Hosegrove – Ashburton Cookery School
• Mark Hix – Hix Restaurant, Lyme Regis and London
• Hywel Jones – Lucknam Park, Bath
• Nathan Outlaw – Restaurant Nathan Outlaw and Seafood  & Grill
• Rob Rees MBE – The Cotswold Chef

Entrants will initially be selected based on the creativity and skill demonstrated in devising their chosen menu, along with the commitment shown towards using locally produced ingredients.

Professional and Young Professional classes:

Entrants for the Professional and Young Professional classes, sponsored by Exeter College and Paramount Personnel, must submit a proposed two-course menu for two people (a starter and a main course) using principally produce from the South West of England and incorporating two specific ingredients nominated by the judging panel.

The two ingredients which must be incorporated are:

Lamb- saddle, belly and/or kidney (any or all of these may be used) to be supplied by Andrew James Butchery

Hake – to be supplied by Kingfisher Brixham

Selected entrants will be invited to attend the semi-final at Exeter College on Saturday 12th October where they will be asked to prepare a two-course meal submitted with their entry. Those selected for the final will be invited to return to Exeter College on Monday 28th October when they will be provided with a mystery box of ingredients and given a specified time to prepare one dish using its contents.

Junior class:

Entrants are asked to submit a recipe for their favourite dish (either a starter or a main course) incorporating produce principally from the South West of England. Selected entrants will be invited to attend a county heat at their county’s leading catering college. An esteemed chef in each county will mentor the county winner and help them to prepare for the final on Saturday 19th October at Ashburton Cookery School.

South West’s Best Dish class:

Selected entrants for the South West’s Best Dish class, sponsored by Ashburton Cookery School, will be invited to attend the final at Ashburton Cookery School on Saturday 19th October to prepare the two-course meal submitted with their entry.

Additional awards will be presented for Best Dish, Best Menu, Best Use of Regional Produce and Best Presentation.

CLOSING DATE FOR ENTRIES – 30th AUGUST 2013

Awards Presentation:

An awards presentation dinner will be held at the Exeter Golf and Country Club on Monday 28th October, where guests will enjoy a meal prepared by a team of highly regarded guest chefs who are also previous winners of the competition, including John Walton from Paul Ainsworth at Number 6 Padstow, Scott Paton from The Horn of Plenty and Matthew Downing from Magdelen Chapter.

Visit www.southwestchef.co.uk for further details.

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