8th October 2016

Jamie Coleman, South West Chef of the Year semi-finals!

We are beaming with pride at having our talented chef, Jamie Coleman, once again in the South West Chef of the Year semi-finals on Saturday 8th October.

The essence of the competition is to demonstrate skill, creativity in cooking and knowledge of produce from the South West of England.

Our Head Chef and finalist in the competition in 2015, Jamie Coleman, will again compete in the Professional category, sponsored by Ritter Courivaud and Ritter Fresh.

Entrants are asked to submit a proposed two-course menu for three people (a starter and a main course) using principally seasonal produce from the South West of England and incorporating specific protein ingredients nominated by the prestigious panel of judges.

Compulsory ingredients

Professional class:

Whole Pheasant supplied by M C Kelly

Scallops and Razor Clams supplied by Kingfisher Brixham

The chefs will be asked to prepare their proposed menus for the judges in one and a half hours. The judges will then select a number of finalists who will be invited to return for the final on Monday 24th October.

The judges will select the finalists and semi-finalists by evaluating each entry for the following:

  • Quality and creativity of the recipes
  • Balance of the two courses (professional classes)
  • Balance of the ingredients
  • Skills required to create the menu/dish
  • Use of ingredients from the South West region.

Awards presentation

An awards presentation dinner will be held on the evening of Monday 24th October, at Exeter Golf and Country Club. A unique dinner will be prepared by three guest chefs – one of the judges and two previous winners of the South West Chef of the Year competition!

Tickets will be available for purchase nearer the time.

Follow Jamie’s progress & get a first glimpse at his other tantalising creations for Saunton Sands Hotel on his Twitter feed.