Held in the kitchens at Exeter College and inviting chefs across the region aged 19-24 to cook in the bright spotlight of competition, the rules were simple; 90 minutes to create three courses for three diners, using three compulsory proteins; partridge, Dover sole and mussels.
The chefs going through to the Semi-Finals of the South West Young Professional Chef Category, sponsored by Essential Cuisine, have been revealed following a rigorous judging process.
The category of Young Professional Chef, forms part of the overall South West Chef of the Year Competition, which consists of 5 categories, with winners selected from each then battling it out for the overall title in October.
Essential Cuisine has partnered with Love British Food - the leading national promoter of UK produce - as the supplier of quality stocks and sauces, based in the North West of England, looks to proudly promote its dedication to working kitchens across Britain.
Essential Cuisine products already form the base of some of the UK’s best loved dishes, from pies and gravies to casseroles, soups, stews and beyond.
With the increasing demands for businesses to reduce plastic pollution in the environment Essential Cuisine has been reviewing its plastic packaging formats with the aim to increase our reusable and recyclable content and reduce our total plastic usage over the coming years.
