Six talented young chefs from across the South West have secured their places in the final of South West Junior Chef of the Year 2026.
The six finalists in the Junior Chef category, for under 16-year-olds, emerged from a series of county finals held throughout June and July, impressing expert judges with their skill, creativity and passion for local ingredients.
They now go forward to the grand final at Exeter College in October, where they will compete for the title of South West Junior Chef of the Year 2026.
The county winners are:
- Hesali Galuge, 15, from Penair Secondary School, Truro – Cornwall.
- Rose Hobbs, 12, from Churston Ferrers Grammar School, Paignton – Devon.
- Agatha Magill, 15, from Talbot Heath School, Bournemouth – Dorset.
- Layla Richards-Saad, 12, from Robert Blake School, Bridgwater – Somerset.
- Ethan Dobson, 15, from Alderman Knight School, Tewkesbury – Gloucestershire
- Rickesha Grey, 15, from Sheldon School, Chippenham – Wiltshire.
Each of the finalists will be supported by one of the competition judges, who will help them to further develop their dishes for the final, whilst also helping them to build on their skills and confidence in the kitchen.
Michael Caines MBE DL, who co-founded the South West Chef of the Year competition, praised the standard of cooking. He said: “Well done to all the young cooks who competed in the county finals and many congratulations to the winners in each county. It was, once again, a very close-run competition with some very impressive dishes created.
“We are very grateful to our team of expert judges in each county who supported and inspired the young chefs as they cooked, as well as judging them, ensuring that they gained the most out of the experience.”
This award is open to 11 to 16-year-olds, who were asked to prepare a main course dish using mainly locally sourced ingredients.
Thanks to a partnership with Springboard FutureChef, those county finalists who are in years 9–11 will also be invited to cook at the FutureChef regional final in January 2027, bypassing the local rounds of the competition, to compete for a place in the FutureChef national final.
Now in its 22nd year, the South West Chef of the Year aims to champion professional excellence, nurture rising stars and celebrate the world-class food and drink produced in the South West.
Entries are open in the following categories until July 31:
- Professional Chef – any age, working as a sous chef/pastry chef or above or as a private chef.
- Young Professional Chef – aged 18-24, working in any role in the kitchen up to and including junior sous chef.
- Student/Apprentice Chef – aged 16-19 and at college or in an apprenticeship.
- Home Cook – aged 16+, never having worked or trained in the catering industry.
The competition culminates with the finals of the Professional and Student/Apprentice Chef categories on Tuesday 27 October at Exeter College, followed that evening by the Awards Presentation Dinner at Exeter Golf and Country Club. The evening features a unique four-course meal cooked by judges and previous competition winners.
To reserve your place at the Awards Presentation Dinner, contact info@southwestchef.co.uk.
For more information, visit www.southwestchef.co.uk.
(Image credits: Steve Haywood Photography).
