11:00am

Sophie Kennard

South West Student/Apprentice Chef of the Year – Devon & Exeter College and The Swan, Bampton
Cornish hake, celeriac and apple with a Somerset cider sauce.
Sophie is currently studying for a Level 3 Apprenticeship at Exeter College and working at The Swan at Bampton, Devon, where she has been working for two and a half years. She previously studied for Levels 1 and 2 Professional Cookery at Bridgwater and Taunton College. She has always thoroughly enjoyed cooking and aims to continue to develop her skills further. In the future, she would like to own her own restaurant focusing on local and seasonal food.
www.theswan.co
@theswanbampton

12:00pm

Simon Robinson

LWC Brand Activation Manager
Simon of LWC will be showing off the new Agnes Arber Rhubarb Gin, and Empress 1908 Gin, in three stunning cocktails:

• LWC Empress 1908 Gin Cocktail: The Empress of Aviation
• Agnes Arber Gin Cocktail: The Botanists Balloon
• Agnes Arber Rhubarb Gin Cocktail: Negroni Rabarbaro

www.lwc-southwest.co.uk

Tom Litten

Salcombe Distilling Company
Tom will be discussing Salcombe’s multi-international award winning ‘Start Point’ Gin and showcasing their ‘St Clair’ cocktail, as well as the history of Salcombe Distilling Co.
www.salcombegin.com
@SalcombeGin

1.00PM

Gercelynn Mae Dionio

South West Young Professional Chef of the Year – demi chef de partie, Lucknam Park Hotel & Spa, Bath
Apple frangipane.
Gercelynn Mae will be cooking an apple frangipane – her award winning dessert from the final of South West Chef of the Year. Mae studied for Level 1 and 2 Professional Cookery at Exeter College. During her time there, she won the Ray Kenny Bursary Award, the prize for which was work experience at Lucknam Park. Whilst there she was offered a job and has been working at Lucknam Park for three and a half years, since leaving college, initially as a commis chef but now in the position of demi chef de partie. In addition to her success in the South West Chef of the Year competition, Mae also won a Royal Academy of Culinary Arts Annual Award of Excellence in 2018. Mae always had an interest in cooking from an early age. She thoroughly enjoys her work and the fact that she is always learning. Her long-term ambition is to follow in the footsteps of her mentor, Hywel Jones, and become a head chef in a Michelin-starred kitchen and pass on what she has learned to the next generation.
www.lucknampark.co.uk
@LucknamPark

2.30PM

Tim Kendall

Overall South West Chef of the Year and South West Professional Chef of the Year – sous chef, The Idle Rocks, St Mawes, Cornwall.
Duck with blackberry, celeriac and endive and John Dory, Jerusalem artichoke, jasmine and sorrel.
Tim chose cooking as a career because of his love of eating and he knew he wanted to be a chef from a young age! He began his career at Cornwall College St Austell where he studied for two years for a VRQ. Whilst at college, Tim enjoyed a number of stages at various restaurants, including one at Rick Stein’s Seafood Restaurant in Padstow working with head chef, Stephane Delourme, who has been a significant mentor for Tim and who offered him a permanent position as a commis chef. After a year, Tim decided to move to London to work for Marcus Wareing and was a part of the opening team at his restaurant, The Gilbert Scott, in the St Pancras Renaissance Hotel. He then took a position with Michel Roux Junior at the 2 Michelin starred Le Gavroche. After working in London for 2 years, Tim came back to Cornwall to take on stages at St Moritz with Jamie Porter, Paul Ainsworth at Number 6 and Chris Eden at the Driftwood. In July 2014 Tim took a break from the kitchen before going back to the Seafood Restaurant in January 2016. In January 2017, Tim took on the position of Senior Chef de Partie, working with Guy Owen, at The Idle Rocks in St Mawes, Cornwall, where he was promoted to Sous Chef at the beginning of 2018.
www.idlerocks.com
@TheIdleRocks