Winners of South West Chef of the Year announced
Winners of the South West Chef of the Year 2012 are announced
We are delighted to announce the winners of the South West Chef of the Year 2012.
• South West Chef of the Year 2012, Professional Class was awarded to Michael Tweedie, Junior Sous Chef from Lucknam Park, Bath.
Winning dish: Roasted Turbot, mushroom purée, crushed celeriac and celeriac fondant and a mushroom foam followed by Vanilla panna cotta and caramel jelly with hazelnuts, apples and pears.
• South West Chef of the Year 2012, Young Professional Class was awarded
to Elly Wentworth, Demi Chef de Partie from The Manor House Hotel, Castle Combe.
Winning dish: Pan fried Turbot, roasted salsify, celeriac fondant and garlic and parsley red wine sauce followed by Apple and vanilla frangipan, pear purée and whipped crème fraîche.
The winners were announced at a special awards presentation dinner at ABode Exeter. Both winners beat twelve hopefuls to the finish line in a series of culinary competitions over the last two months.
Alongside the three principal awards other awards were also presented last night including Best Dish won by Camilla Waite from The Seafood Restaurant, Padstow, Cornwall, Best Presentation won by Jordan Bailey, The Elephant Restaurant, Torquay, Devon, Most Creative Menu won by Michael Tweedie, Lucknam Park, Bath and Best Use of Regional produce awarded to Brett Sutton, The Eastbury Hotel, Sherborne, Dorset.
The title of South West Home Cook was awarded to Gillian Evans from Tiverton, Devon beating James Hooper and Anthony Normile to the title in the finals held on Saturday 20th October. Gillian lives on the rural Somerset and Devon border and has therefore had access to some of the best ingredients in the world, including fish landed in Brixham and meat from the neighbouring Blackdown and Exmoor Hills.
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 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.
Michael Caines MBE, Sponsor and Head Judge says
“The quality of this year’s competition was the highest we have seen in the nine years since it began. The finals were extremely closely contested by some incredibly skillful chefs. The competition identifies some of the most talented chefs in the South West and highlights the quality of the region’s hospitality industry.”
John Sheaves, Chief Executive, Taste of the West
“This is the only South West regional competition allowing the region’s professional chefs and home cooks to shine. With the opportunity to demonstrate their talents for our panel of judges, a rare gathering of the finest chefs in the South West, the work of the contestants is made easier with the extensive availability of regionally produced ingredients of the highest quality.”
3663, headline sponsor, say:
“We at the 3663 Lee Mill Depot are delighted to be sponsoring the South West Chef of the Year 2012.
At 3663 we are passionate about getting things right, challenging ourselves and our colleagues to raise the bar, championing innovation and using our combined expertise to succeed. There are our core values, epitomised in the winner of this prestigious award.
We are also passionate about our people, and extremely pleased to be supporting the future talent of our industry. We would like to wish each entrant the very best of luck and the greatest success for the future.”
Visit www.southwestchef.co.uk for further details.
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