SW Chef of the Year 2011 - The Results - Press Release

West Country chefs have claimed top honours at this year’s South West Chef of the Year 2011 competition, now in its 8th year. Sponsored by Villeroy & Boch and by Exeter College, the competition’s aim is to create the perfect platform for highly skilled professional and training chefs and enthusiastic amateurs to demonstrate their skills and imagination in preparing dishes using produce from the South West.  

By no means an easy task, the dishes were judged by Christopher & James Tanner of Tanners Restaurant and The Barbican Kitchen, Plymouth, Darrin Hosgrove of the exclusive Ashburton Cookery School and by Stuart Downie, head chef at the South Sands Hotel at Salcombe.

Tom Scade, of The Tides Restaurant, The Mariners Rock, Rock, Cornwall took the coveted title of Professional winner. Tom delivered an exceptional starter of soused mackerel, celeriac and apple remoulade, Deli Farm Charcuterie Coppa air-dried ham and a main of roast loin of fallow deer, choux farci, glazed carrots and quince compôte.

Daniel Kavanagh from the Rodean Restaurant, Kenton, Exeter, Devon was voted Young Professional. He cooked a starter of wild sea bass accompanied by River Teign mussels with edible shells and a main of a duo of West Country lamb served with carrot and chestnut purée.

Home Enthusiast Class winner James Hooper of Plymouth, Devon won the judges over with his starter of grilled mackerel with apples and a main course of roast duck breasts with spinach, parsnip purée and maple syrup vinaigrette,

Speaking on behalf of the judges, James Tanner said, ‘The standard of this competition was much higher this year and proves that the South West region can produce chefs of the highest quality to rival the standards found anywhere else in the country.  This year all of the judges were extremely impressed with the exceptional quality of the dishes produced by the competitors and the range of skills employed.’

John Sheaves, Chief Executive of Taste of the West, said, ‘The competence and skill demonstrated by both the professional and amateur chefs taking part in this competition was outstanding. The competitors are clearly very knowledgeable in sourcing and using a diverse range of regional produce and are able to use this to create meals of the highest quality .’  

Entries were judged on the quality, ingenuity and balance of the menus, the use of locally produced food and the range of skills required to produce the menu. The four finalists in each class were then selected to go forward to prepare their starter and main course dishes for the panel of judges at the cook-off final on Saturday 12th November at Exeter College.

For further press information, including the judges' feedback, or images, please contact John Sheaves on 01404 822012 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it