The South West Chef of the Year 2012, Professional Class was awarded to Michael Tweedie, junior sous chef from Lucknam Park, Bath. The winning dish consisted of roasted turbot, mushroom purée, crushed celeriac and celeriac fondant and a mushroom foam followed by vanilla panna cotta and caramel jelly with hazelnuts, apples and pears.
Meanwhile the South West Chef of the Year 2012, Young Professional Class went to
Elly Wentworth, demi chef de partie from The Manor House Hotel, Castle Combe. Her winning dish comprised pan fried turbot, roasted salsify, celeriac fondant and garlic and parsley red wine sauce followed by apple and vanilla frangipan, pear purée and whipped crème fraîche.
The winners were announced this week at a special awards presentation dinner at ABode Exeter. Both winners beat 12 hopefuls to the finish line in a series of culinary competitions over the last two months.
Other awards were also presented including Best Dish won by Camilla Waite from The Seafood Restaurant, Padstow, Cornwall, Best Presentation won by Jordan Bailey, The Elephant Restaurant, Torquay, Devon, Most Creative Menu won by Michael Tweedie, Lucknam Park, Bath and Best Use of Regional produce awarded to Brett Sutton, The Eastbury Hotel, Sherborne, Dorset.
The title of South West Home Cook was awarded to Gillian Evans from Tiverton, Devon beating James Hooper and Anthony Normile to the title in the finals held on Saturday 20th October.
Michael Caines MBE, sponsor and head judge said: “The quality of this year’s competition was the highest we have seen in the nine years since it began. The finals were extremely closely contested by some incredibly skillful chefs. The competition identifies some of the most talented chefs in the South West and highlights the quality of the region’s hospitality industry.”
John Sheaves, chief executive, Taste of the West, added: “This is the only South West regional competition allowing the region’s professional chefs and home cooks to shine. With the opportunity to demonstrate their talents for our panel of judges, a rare gathering of the finest chefs in the South West, the work of the contestants is made easier with the extensive availability of regionally produced ingredients of the highest quality.”