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Last week we were proud to be part of the annual South West Chef of the Year 2019 competition, as sponsors of the Young Professional Chef category.
 
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 category was fiercely contested in a five-way tussle for the crown. The young chefs demonstrated fantastic skill and respect for their ingredients, turning in five seriously innovative menus. In the end, the title went to Jamaar Semper-House, a Chef de Partie from Bath’s Lucknam Park who kept a level head throughout, delivering a fantastic starter of partridge, mushroom purée and artichoke crisps, a main of sole, mussel velouté, braised fennel, sea vegetables and sole mousse ravioli and a dessert of dark chocolate cremeaux, pear, milk sorbet, ginger cake and a chocolate tuile.
 
The awards were presented during a glittering ceremonial dinner held at Exeter Golf and Country Club, with Jamaal receiving his trophy at the event. Senior Business Development Chef, Jonathan Harvey-Barnes, was in attendance for the competition and awards ceremony and paid tribute to the chef and his fellow competitors.
 
He said: “Congratulations to Jamaal – in an extremely tough field, his menu really stood out. The judges were blown away by his execution and marrying of flavours and in the end, he was the deserved winner.”        
  
To find out more about the South West Chef of the Year Competition and see 2019’s winners, visit: https://www.southwestchef.co.uk/2019-winners/