Talented chefs and home cooks have been recognised in the region’s most prestigious chef contest, with one of the winners from Plymouth.
The South West Chef of the Year competition, which was founded by renowned chef Michael Caines returned after a two-year break enforced by the pandemic. The winners were announced at a glittering awards ceremony in Exeter providing some light in what has been a challenging time for the industry.
The competition was established 19 years ago and is the only culinary competition in the UK that recognises professional chefs, student chefs, junior cooks and home cooks. It is widely regarded as one of the UK’s leading culinary competitions.
There was success for Joe Cotton, from Àclèaf, at Boringdon Hall Hotel in Plympton, who won the Professional Chef award, which is presented to a person of any age working as a sous or pastry chef or above. Meanwhile Dylan Evered, from The Sardine Factory in Looe and City College Plymouth won the award for Student/Apprentice chef for 16 to 19-year-olds.
The competition provides a platform for the region’s young chefs to build their profiles and an opportunity for the industry to promote the high standards of hospitality in the region.
The competition aims to recognise the skill and creativity of professional chefs and amateur cooks; nurture up-and-coming professional and student chefs and provide a platform from which competitors can highlight their skills and develop their careers. It also works with schools, supporting students to develop culinary skills and an interest in food and cooking, and to inspire those considering a career in catering.
Michael Caines, joint founder and head judge of the competition, congratulated the winners. He said:
“The standard of dishes from our participants was exceptionally high, demonstrating the very talented chefs we have here in the south west.
“After a two-year break, it was incredibly rewarding to see the sheer talent on show from the competitors. We’re looking forward to see how their careers develop in the future.”
Michael added:
“This event is vital in showcasing our incredible industry, of which we are all so passionate. However, we face some very significant challenges; a combination of issues has created a serious shortage of labour and this has been further compounded by rising energy and other costs.
“Although this competition cannot solve all of those problems, it does offer an opportunity for the industry to promote the high standards of hospitality in the region and a platform for the region’s young chefs to build their profiles.”
For more information visit www.southwestchef.co.uk
