The 20th anniversary South West Chef of the year competition concluded when three thrilling finals took place at Exeter College on 29th October, a few weeks after the finals of South West Home Cook and Junior Chef of the Year .
The finals were followed by a wonderful celebration of all competitors, and the 20th anniversary of the competition, at Exeter Golf and Country Club when the winners were announced as outlined below. Further details and photographs of all competitors and their menus will follow soon.
We would like to thank our prestigious panel of judges for this year’s finals: Michael Caines, Chris Cleghorn, Peter Gorton, Neil Haydock, Hywel Jones, Tim Kendall, Harriet Mansell, Nathan Outlaw, Scott Paton, Chris Tanner, Seth Ward and Ian Webber .
And a big thank you to all the staff and students at Exeter College for their help and support throughout the day.
Thank you very much to our generous sponsors (also outlined below) for enabling us to stage the competition.
All photographs below by Steve Haywood Photography – you can follow Steve’s work on Instagram
Full report and photographs from the finals to follow soon!
Lead sponsor:
The Winners 2024….
Overall South West Chef of the Year 2024
Sponsored by Ritter Courivaud and Ritter Fresh
Harrison Brockington
Head Chef, Gather, Totnes, Devon
Harrison is a former winner of South West Student/Apprentice Chef of the Year, which he won in 2016 and this year returned to take the overall title!
South West Professional Chef of the Year:
Harrison Brockington, Head Chef, Gather, Totnes, Devon
To mark our 20th anniversary, this award was presented by the first ever winner of South West Professional Chef of the Year in 2004, Adam Gerrish (sous chef at Charlton House, Shepton Mallet).
The other Professional Chef finalists:
- Simon Davies, Head Chef, The Rising Sun, Altarnun, Cornwall
- Ben Godiff, Sous Chef, Àclèaf, Boringdon Hall Hotel, Plympton, Devon
- Wyn Jones, Sous Chef, Calcot & Spa, Tetbury, Gloucestershire
South West Young Professional Chef of the Year:
Sponsored by Essential Cuisine
Keren Fry, Junior Sous Chef, Àclèaf, Boringdon Hall Hotel, Plympton, Devon
The other Young Professional Chef finalists:
- Emiley Clark, Chef de Partie, The Farm Table, Darts Farm, Topsham, Devon
- Ollie Stonefrost, Demi Chef de Partie, Lucknam Park, Bath
- Owen-John Vincent, Senior Chef de Partie, The Royal Crescent Hotel, Bath
South West Student/Apprentice Chef of the Year:
Sponsored by Nisbets
Toby Pyne, Truro & Penwith College and The Peterville Inn, St Agnes, Cornwall
The other Student/Apprentice Chef finalists:
- Charlie Campbell, City College Plymouth and Barbican Kitchen, Plymouth, Devon
- Finn Clark, Exeter College and Àclèaf, Boringdon Hall Hotel, Plympton, Devon
- Aimee Crawley, Bridgwater & Taunton College and Monkton Elm Garden Centre, Taunton, Somerset
- Ben Greenhalf, Exeter College and Gather, Totnes, Devon
South West Home Cook of the Year:
Lucinda Ellicott, Paignton
The other Home Cook finalists:
- Tareq Assaf, Bath
- Oscar Egbulam, Bedminster, Bristol
South West Junior Chef of the Year:
sponsored by Michael Caines Ltd.
Lexie Colley, Churchdown School Academy, Gloucester
The other Junior Chef finalists:
- Freya, Penrice Academy, St Austell, Cornwall
- Harry, Lytchett Minster School, Poole, Dorset
- James, St John’s School, Marlborough, Wiltshire
- Kai, Merchants Academy, Withywood, Bristol
- Sam, Penrice Academy, St Austell, Cornwall
- Tom, Trinity School, Teignmouth, Devon
Best Showcase of Regional Ingredients:
Toby Pyne, Truro & Penwith College and The Peterville Inn, St Agnes, Cornwall
Best Presentation:
sponsored by Churchill
Finn Clark, Exeter College and Àclèaf, Boringdon Hall Hotel, Plympton, Devon
for his whole menu
Best Menu
Ollie Stonefrost, Demi Chef de Partie, Lucknam Park, Bath
Starter: Brill with mussels, leeks, salsify, clam beurre balnc
Main: roast duck, glazed carrots, cabbage, blackberries, cauliflower purée, duck jus
Dessert: Apple and hazelnut mille-feuille, spiced ice cream
Best Dish
Harrison Brockington, Head Chef, Gather, Totnes
for his starter of Sea Bass, celeriac, mussel and clam blanquette
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