SEMI-FINALISTS ANNOUNCED FOR SOUTH WEST CHEF OF THE YEAR 2015

Judges of the prestigious South West Chef of the Year have selected their semi-finalists. The respected cooking competition received a high number of entries from renowned chefs based at well-known establishments before its mid-August deadline and Michael Caines MBE, Judge and co-founder is delighted with both the quantity and quality of entrants.

As 2 Michelin starred Michael explains: ‘It was very exciting to see the menus submitted to the first stage of this year’s South West Chef of the Year. All chefs are expected to demonstrate creativity, skill and make full use of regional produce, and so far the standard of entries has been excellent. It bodes well for the semi-finals ahead and I can’t wait to taste the successful menus!’

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 all meat for each class of the competition will be supplied by MC Kelly including partridge, chicken, pork tenderloin, with fishmongers Kingfisher Brixham supplying the gilt head bream, scallops, sea trout and lemon sole ingredients. Both companies are based in Devon.

Semi-finalists in each class through to the next round include:

Professional Class Semi-finalists

Cornwall

• Dale McIntosh, Chef Patron, Merchants Manor, Falmouth, Cornwall
• Phil Thomas, Head Chef, Rosewarne Manor, Hayle, Cornwall
• Craig Tuxworth, Sous Chef, Rosewarne Manor Hayle, Cornwal

Devon

• Jamie Coleman, Senior Sous Chef, Saunton Sands Hotel, Saunton, Devon
• Scott Harrison-Jones, Executive Head Chef, The Grand Hotel, Torquay, Devon
• Jamie Rogers, Head Chef, Langdon Court, Down Thomas, Devon

Gloucestershire

• David Kelman, Executive Head Chef, Ellenborough Park Hotel, Cheltenham, Gloucestershire

Wiltshire

• Mark Barton, Head Chef, Beechfield House Hotel, Beanacre, Wiltshire

Young Professional Class Semi-finalists

Devon

• Nick Clifford, Chef de Partie, Ode Dining, Shaldon, Devon
• Steffan Davies, Commis Chef, Gideligh Park, Chagford, Devon
• Dave Gobbett, Commis Chef, Millbrook Inn, South Pool, Devon
• Joshua Martin, Senior Chef de Partie, Deer Park Country House Hotel, Honiton, Devon
• James Mason, Sous Chef, The Salutation Inn, Topsham, Devon

Gloucestershire

• Sam Monastyrskyj, Private Chef, Glebe House Estate, Bibury, Gloucestershire

Somerset

• Thomas Westerland, Demi Chef de Partie, Lucknam Park, Bath

Wiltshire

• Alexander Brownrigg, Chef de Partie, Manor House Hotel, Castle Combe, Wiltshire

Home Cook Class Finalists

Devon

• Sue Stoneman, Exmouth, Devon

Gloucestershire

• Nicola Youngs, Dymock, Gloucestershire
• Marcia Rowlands-Jones, Cheltenham, Gloucestershire

Somerset

• Steve Ashworth, Taunton, Somerset

Semi-finals of the two professional classes and the Student Chef class will take place on 3^rd October at Exeter College. The semi-finals of the Junior class will take place throughout the South West region with entrants able to compete locally in county heats in Cornwall, Devon, Dorset, Somerset, Wiltshire and Gloucestershire throughout September.

Semi-finalists who progress to the next stage of the competition will battle it out at the grand finals with the Home Cook and Junior classes held on 10th October at Ashburton Cookery School. The final of the two professional classes and the Student Chef class will take place 29th October at Exeter College.

An awards presentation dinner to celebrate the winners and mark the end of this year’s competition will be held on the evening of Thursday 29th October at Exeter Golf and Country Club.

Through the various heats, Michael is joined by an impressive list of professional chefs who give their time freely to judge the competition. This year these include Paul Ainsworth, Simon Hulstone, Hywel Jones, and many others, providing entrants with an almost unrivalled opportunity to create their best dishes for accomplished professional chefs.