South West Chef of the Year is renowned for recognising the skill and dedication of professional chefs, up and coming young chefs and amateur cooks. Over the years, the competition has highlighted the very high standards that exist in the hospitality industry in the South West, helping raise the bar for all involved and improve the profitability and sustainability of an industry that is so significant for the region's economy. The competition enables competitors to demonstrate their understanding of and commitment to the diverse array of high quality ingredients produced in the South West of England whilst raising awareness of its diversity and accessibility. Entrants must demonstrate skill and creativity, knowledge of produce from the South West of England, and understand seasonality. They must submit a proposed two-course menu for two people (a starter and a main course) using principally produce from the South West of England and incorporating two specific ingredients nominated by the judging panel. The two ingredients which must be incorporated are: John Dory: kindly supplied by Matthew Stevens & Son, St Ives Pork Tenderloin: kindly supplied by J & A Gibbins, Exeter Michael Caines MBE, sponsor and head judge said: "This competition highlights the outstanding talents of chefs and home cooks across the South West and their commitment to using the best ingredients that the region has to offer. I am looking for someone who can demonstrate knowledge and skill in devising and preparing memorable dishes with real flair."