Entries are open for a prestigious competition which highlights the skills of the region’s best chefs, student chefs and home cooks.
The South West Chef of the Year competition 2023, which has been highlighting the skilled chefs and home cooks of the area since 2004, boasts an impressive panel of judges, comprising a roll call of the region’s leading chefs, including head judge and co-founder Michael Caines MBE DL, Nathan Outlaw, Hywel Jones, Scott Paton, Chris Cleghorn, Chris and James Tanner.
Entries are invited in four categories:
- Professional Chef (for those of any age working as sous chef or above).
- Young Professional (for those aged 19-24 and working in any position up to junior sous chef).
- Student/Apprentice Chef (aged 19-24).
- Home Cook (aged 16+).
The competition’s fifth entry category, Junior Chef (for those aged 11-16), is already underway, with county finals taking place across the south west.
Entrants submit their menu and recipes for a two-course meal, incorporating compulsory protein ingredients selected by the judges, accompanied with ingredients of competitors’ choice that should be chosen from the region’s diverse and abundant larder of delicious produce, where possible. Successful entrants are invited to prepare their menus at the next rounds of the competition in the autumn. Winners are announced at a glittering awards presentation dinner on Tuesday 24 October.
Michael Caines MBE DL, Co-founder and head judge, said: “South West Chef of the Year has always aimed to not only provide a springboard for the region’s emerging chefs but also to inspire home cooks of all ages and to help young people develop their skills. The south west is home to some of the best food in the world but the industry always needs new blood and I invite all those with a passion for cooking and for the wonderful ingredients we have here in the region to enter South West Chef of the Year. It’s an amazing opportunity to learn, to improve and be challenged.”
Last year’s winner of the overall title of South West Chef of the Year was Nathan Johnson, junior sous chef at the Royal Crescent Hotel and Spa in Bath, who urges others to enter to enjoy the same opportunities that have come his way. “I definitely advise you to do this competition as I have received so many opportunities since winning, from the Young Chef of the Year award from the Craft Guild of Chefs, to taking part in Young National Chef of the Year later this year. Honestly, you cannot go wrong, even just by putting yourself out there. This is an amazing opportunity, take it with open hands and start to make a name for yourself!”
Entries are open until Wednesday 26 July and can be submitted at www.southwestchef.co.uk where full details of the competition are available.
