Food Magazine Reader Awards – VOTE NOW!

sticker-finalist

 

The Food Magazine Reader Awards 2014 shortlist have been announced, and we have been named as one of their finalists in their Best Restaurant Category!

In October and November, over 3,000 votes were cast by food readers for their favourite chefs, restaurants, cafes and products in the South West. The nominations have been counted and a shortlist drawn up. In categories where the voting was extremely close, the shortlist has been extended to a maximum of six nominees.

Shortlist voting is now open and will close on February 2, 2014, at midnight. The winners will be announced at an awards ceremony at Yeo Valley HQ on February 24.

food editor Jo Rees said: ‘food readers clearly feel strongly about supporting their favourite local chefs and food businesses, and we’ve been blown away by the number of votes cast in the first round. It’s easy to underestimate how important winning an award like this is to the food businesses involved so we urge South West foodies to push their favourite in the shortlist through to the final three.’

I would like to say a BIG thank you to everyone who has voted to get us on to the Shortlist and we would really appreciate your Votes again to get us through to the final.

VOTE HERE!

South West Chef of the Year – Young Professional Semi Finals…. Update

Many congratulations to Nathan Cornwell from Lucknam Park, Bath, who was awarded the prestigious title of South West Chef of the Year. Unfortunately Dom didn’t make it through to the finals but he did himself proud and produced a fantastic dish amongst very tough competition.

For the final, the chefs were asked to prepare a main course and dessert for two using the ingredients of a mystery box presented to them just 30 minutes before the competition!  Nathan produced two dishes of roast loin of venison, squash purée, Savoy greens, red wine shallots, blackberries and girolles, followed by milk chocolate panna cotta, poached pears, chocolate powder and caramelised walnuts saw him take the title in an extremely close Young Professional class in which the standard of cooking from all finalists was exceptional

 

 

South West Chef of the Year – Young Professional Semi Finals

The semi-finalists have been announced for the 10th annual South West Chef of the Year competition!

The number of entries received rose again this year and in addition to this, the standard of those entries was exceptional.  As a result, the judges took the decision that they would have to allow more entrants the opportunity to demonstrate their skills for the judges, inviting a higher number than usual to prepare their menus at the semi-finals!

Eight chefs have been selected in both the Professional class (sponsored by Ritter Courivaud) and the Young Professional class (sponsored by Exeter College and Paramount Personnel) to attend the semi-finals at Exeter College on Saturday 12th October.  Three chefs will then be selected from each class to return for the finals on Monday 28th October, again at Exeter College.

Meanwhile, the South West’s Best Dish class, sponsored by Ashburton Cookery School, received a record number of entries from the keen home cooks of the region!  Faced with a wide range of dishes, the judges decided to invite four entrants, rather than the usual three, to the final to be held at Ashburton Cookery School on Saturday 19th October.

The final for the new Junior class, launched this year, will also be held on Saturday 19thOctober at Ashburton Cookery School and our finalists will be announced after the county heats have been completed.

The results of each class will be announced at an awards presentation dinner on the evening of Monday 28th October, sponsored and hosted by Exeter Golf and Country Club.  More details below.

Professional class semi-finalists:

  • Adrian Andrews – Chef de Partie, Ode Restaurant, Shaldon
  • Sam Burfield – Sous Chef, The Castle Hotel,Taunton
  • Andrew Chan – Sous Chef, Thornbury Castle, Thornbury, Bristol
  • James Clark – Route 2, Topsham and Travelling Cookery School
  • Daniel Hutchinson – Senior Chef de Partie, Lucknam Park, Bath
  • Maciek Kijewski – Head Chef, Beales Gourmet Catering
  • Daniel Moon – Head Chef, Ston Easton Park, Bath
  • Brett Sutton – Head Chef, The Eastbury Hotel, Sherborne

Young Professional class semi-finalists:

  • Nathan Cornwell – Chef de Partie, Lucknam Park, Bath
  • Jonah Kellar – The Elephant Restaurant, Torquay
  • Harriet Pecover – Head Pastry Chef, The Jack in the Green, Rockbeare
  • Kristian Press – Gara Rock Restaurant, South Pool
  • Richard Townsend – Junior Sous Chef, The Eastbury Hotel, Sherborne
  • Camilla Waite – Chef de Partie, Paul Ainsworth at Number 6, Padstow
  • Amy Ward – Apprentice Chef, Magdalen Chapter Hotel, Exeter
  • Dominic Weeks – Chef de Partie, Lumière, Cheltenham

 

Well done for getting this far Dom, we can’t wait to see how you get on!

Like mentioned, we only let experienced writers work in our team. This helps us deliver top-notch work every time you place a new order. As we offer custom writing services, you always receive high quality, unique, and plagiarism-free work. We will have your dissertation written from scratch, and while doing this, the writers will keep your special instructions in mind.

The boy did good – Chef V Chef 2013!

 

The results from the Bath College Chef V Chef competition…. Lewis won the Under 23 Competition! Well done Lewis, we’re very proud of you.

Here’s the Bath College Press Release with all of the details!

 

Chefs felt the heat of the kitchen as they tried to beat the clock to whip up the meal of their lives.

 

The young hopefuls put their speed, artistry and creativity to the test in the Chef v Chef competition at The Shrubbery Restaurant at City of Bath College.

 

The prestigious cook-off, which is in its eighth year, saw 11 chefs going head-to-head to try to reach the top of the gastronomic pecking order.

 

They had two-and-a-half hours to impress the judging panel with their individual menus of a main course and a dessert using a supplied list of ingredients.

 

TV celebrity chef Martin Blunos, Jonathan Newberry from The Valley Smokehouse in Bristol, and Scott Lucas from The Craft Guild of Chefs marked each competitor for hygiene, presentation and working methods.

 

But it was Lewis Dixon from Lumiere in Cheltenham and Steve Whittaker from Graze in Bristol who stomped to success to be named the culinary champions.

 

Lewis, who won the under 23s category, said it was his first competition so he hadn’t known what to expect and really didn’t think he would win.

 

He said: “I was really nervous, but I have learnt so much.

 

“It was a great experience and to be judged by such great chefs is an honour, it was also really great to be able to speak to them afterwards and get some feedback on my dishes and how I could improve them in the future.”

 

Under 23s competitors also included James Allen, Bishopstrow House and Spa, Warminster; Nicholas Benham, The Fox, Broughton Gifford; Andrew Campbell, Royal Crescent Hotel, Bath; Paul Goulding, Stanton Manor Hotel; and Hayley Smith, The Bath Priory Hotel and City of Bath College apprentice.

 

It was the second year in a row that Steve walked off with the over 23s first prize, but he insisted he preferred “simple, straight forward food rather than fancy gastro food.”

 

He said: “I feel very pleased that I’ve won twice, it feels really good, it’s given me a massive confidence boost.

 

“I believe in making the best out of any ingredients, but it wasn’t easy as the other competitors were so good.”

 

The 28-year-old admitted he had been “a little nervous” but said the secret to his success was to repeatedly practice before the competition.

 

He said: “It is difficult to do it all in the time limit, but it was all about being organised and pushing myself.”

 

Also competing in the over 23s category were Christian Abbott, Brace & Browns, Bristol; Martin Blake, Homewood Park Hotel, Bath; Christian Orner, Le Petit Chou Fleur Fine Cuisine, Bournemouth; and Marcin Piecha, George and Pilgrim Hotel, Glastonbury.

 

Former City of Bath College catering student Christian, 29, said it was good to return to the kitchen where he had started out and he would benefit from the judges’ feedback.

 

Judge Jonathan Newberry was full of praise for the competitors saying working against the clock was “much more difficult than it looks”.

 

He said: “The competition was very close as the standard was so high. It was a great experience for the chefs and will help boost their careers.”

 

Steve Benison, Catering lecturer at City of Bath College, said the competition promoted culinary excellence by giving chefs the chance to put their innovative kitchen skills to the test.

 

He said: “This competition brings to the forefront all the potential stars we have in restaurants in and around Bath. It puts us on the culinary map.”

 

City of Bath College students also played a part in the culinary challenge as they helped competitors prepare their dishes.

 

Rosie Debens, Catering and Hospitality Level 1 VRQ student at City of Bath College, said: “The chefs didn’t know our kitchen so we were finding whatever they needed. There was also loads of washing up to do!

 

“It was a bit frantic but a great experience as we learned so much from watching them at work.”

 

To enter the competition, chefs within a 50 mile radius of Bath city centre were invited to submit their menus. The cook-off between finalists and awards ceremony took place at City of Bath College on February 7.

 

Both winners were given £250 cash, a week’s work placement at a top Michelin-star restaurant and a bottle of champagne.

Chef v Chef 2013

We all like a bit of healthy competition and there is no better way to pit your skills against the next man (or woman of course!) than a cook off. I used to compete when I was a young chef and it is a great way to learn to think on your feet and develop your skills. I encourage our young chefs to do the same, so today is Lewis’s first outing in the annual Chef v Chef competition.

The first round of competition takes place at Bath College, and is open to all young chefs within a 50 mile radius of the college. The college supply a list of ingredients and the candidates have 2 hours 30 minutes to produce a main course and a dessert.

Lewis has been practicing for the last couple of weeks and he should stand a good chance, as long as he keeps calm and finishes on time. Watch this space and I’ll keep you updated..