South West Chef of the Year 2011
Entries are now open for the South West Chef of the Year competition. This annual competition recognises both professional and amateur chefs that demonstrate skill and imagination in creating dishes using ingredients from the South West of England.
The competition has three categories:
1. Young Professional – Aged 16-22 and working or training in the catering industry
2. Professional – Aged 23+ and working in the catering industry
3. Home Enthusiast – Aged 16+ not working or training in the catering industry
Entrants are asked to devise a two course meal for two people comprising a starter and main course, sourcing as many ingredients as possible from the South West.
The judges have selected those entrants who have been invited to attend the final of the competition on Saturday 12th November 2011 at Exeter College, Devon, where they will be asked to prepare their meal for the judges.
The judging panel includes:
Peter Gorton Gorton’s, Tavistock and Masterchef of Great Britain
Chris and James Tanner Tanner’s Restaurant and the Barbican Kitchen, Plymouth
Darrin Hosegrove Ashburton Cookery School
South West Chef of the Year 2011
Saturday 12th November
Exeter College, Hele Road, Exeter, Devon
Finalists:
Home Enthusiast Class
James Chubb, Exeter, Devon
Starter: Lyme Bay crab bisque with Somerset Cider Brandy
Main: Gays Farm Salt Marsh beef and Bigbury Bay Oyster Pie
Starter: Grilled mackerel with apples and onion
Main: Roast duck breasts with spinach, parsnip purée and maple syrup vinaigrette
Tony Normile, Exeter, Devon
Starter: Chilled tomato soup with a tian of West Country crab and a red pepper reduction
Main: Pan fried West Country fillet of venison on a bed of spinach with West Country scallops
Young Professional Class
Ben Champkin, The Eastbury Hotel, Long Street, Sherborne, Dorset
Starter: Lyme Bay scallops, Honeycombe Shoot quail, sweetcorn and bacon
Main: Rampisham cold-smoked partridge, squash and squeak, chestnut crumbs
Arran Gosney, The Eastbury Hotel, Long Street, Sherborne, Dorset
Starter: Roasted Dorset scallops, parsnip purée, crisps, Cox’s apple salad, Burrow Hill Cider syrup
Main: Dorset hoggett, Capreolus smoked chicken & sage mousse, roasted pumpkin, mini fondants and red wine sauce
Daniel Kavanagh, Rodean Restaurant, Kenton, Exeter, Devon WINNER
Starter: Wild seabass accompanied by River Teign mussels with edible shells
Main: Duo of Westcountry lamb served with carrot and chestnut purée
Georgie Wells-Burr, Queens Arms, Corton Denham, Dorset
Starter: Seared king scallops, celeriac purée and crispy black pudding
Main: Loin of venison, wild mushroom risotto, confit shallots, roasted beetroot and a blackberry jus
Professional Class
Anton Piotrowski, Treby Arms, Sparkwell, Devon
Starter: Milford’s line-caught mackerel toastie, tartar mackerel, chorizo jam & Sharpham wine jelly
Main: Moostone wood pigeon & foie gras wellington with cep purée, Calvo Nero and confit beetroot
Craig Sampson, The HH Restaurant, Broadclyst, Exeter, Devon
Starter: Fillet of turbot with curried mussels, butternut squash, seared Lyme Bay scallops, micro coriander & a coconut foam
Main: Wild Exmoor venison loin with fondant potato, artichoke purée, caramelised Brussels sprouts, pickled autumn berries and a rich game reduction
Tom Scade, Tides Restaurant, The Mariners Rock, Rock, Cornwall WINNER
Starter: Soused mackerel, celeriac and apple remoulade, Deli Farm Charcuterie Coppa air-dried ham
Main: Roast loin of fallow deer, choux farci, glazed carrots and quince compôte
Brett Sutton, The Eastbury Hotel, Long Street, Sherborne, Dorset
Starter: The sea and rivers of the South West
Main: Honeycombe Farm mallard, pickled red cabbage, crab apple jelly
• The quality and imagination of the recipe
• The balance of the courses and the ingredients
• The skills required to create the menu
• The use of ingredients grown/reared/produced in the South West
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