South West Chef of the Year 2016 and South West Professional Chef of the Year 2016.
Head Chef, Saunton Sands Hotel, Saunton, Devon.
Brill on the bone, carrots, girolles, tarragon.
Venison, baked apple, parsnip, smoked potato.
Pistachio sponge, mascarpone ice cream, blackberries, chocolate ganache.
South West Young Professional Chef of the Year 2016.
Chef de Tournant (Senior Chef de Partie) at the Idle Rocks, St Mawes.
John Dory with romanesco, bacon foam and scraps.
Rib eye with Artichoke purée, pan fried girolles, pickled and caramelised shallots, kale with red wine sauce.
Light apple panna cotta, infused blackberries, apple purée, cinnamon meringue.
Scallop, shellfish, cabbage and bacon.
Rabbit, hedgerow, celeriac and tarragon.
Maybe you’re a professional chef, and would like to see your peers at work? Maybe you’re looking for inspiration and ideas for your menus? Maybe you’re a keen cook and fancy picking up some tips from the experts? If so, did you know there’s also a category for Home Cook of the Year? Why not come to the show, pick up some tips from these winning chefs, and enter next year? 😉