South West Chef of the Year is one of the UK’s leading culinary competitions and is based here in Exeter, where it is organised in conjunction with Exeter’s two-Michelin starred chef, Michael Caines MBE. Offering entry categories for professional and student chefs, as well as junior and home cooks, the competition has something for everyone and gathers together some of the South West’s most highly-respected chefs to form its prestigious judging panel.
The competition culminates with a glittering awards presentation evening held at Exeter Golf and Country Club, open to businesses and members of the public and which this year will be held on Monday 24th October. The awards will be presented following a sumptuous dinner prepared by three guest chefs including judges and previous winners of South West Chef of the Year. Tickets will be available nearer the time.
A not-for-profit organisation, the competition relies on private sponsorship and a few sponsorship categories remain available. Further details about the competition and sponsorship opportunities can be found in the attached document. The guideline levels of investment are purely guidelines and can be discussed in more detail with the organisers.
The South West is recognised for its excellence in hospitality and catering, the home of some of the UK’s finest chefs.
Furthermore, a significant number of highly talented chefs of the future can be found in kitchens and colleges across the region.
It is no surprise then, that South West Chef of the Year is widely regarded as one of the leading competitions in the industry.
Established 13 years ago, the aims of the competition remain the same:
- to recognise the skill and creativity of professional chefs;
- to help nurture up-and-coming young chefs;
- to provide a platform from which chefs can highlight their skills and develop their careers;
- to demonstrate the exceptional standards within the South West’s hospitality industry;
- to recognise the skills and dedication of the region’s home cooks
- to highlight the diversity and quality of regional produce available to chefs and cooks in the South West.
Please see the document here for a rane of sponsorship opportunities.