South West Chef of the Year Competition 2013 – now open for entries
|Entries are now open for the 10th South West Chef of the Year competition 2013, sponsored by 3663,
an important annual event in the region’s food and drink calendar.
South West Chef of the Year is renowned for recognising the skill and dedication of professional chefs,
In honour of the 10th Anniversary the South West Chef of the Year Competition is introducing a new class,
Michael Caines MBE, Sponsor and Head Judge says
“This competition highlights the outstanding talents of chefs and home cooks across the South West and
In addition to their skills and experience, the competition enables competitors to demonstrate their
The essence of the competition is for entrants to demonstrate skill and creativity, knowledge of produce
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,
This year the competition’s judging panel consists of a rare gathering of the finest chefs in the South West:
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.
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
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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