Now in its 21st year and founded by chef Michael Caines MBE DL, the competition continues to highlight the very best of the region’s food scene, showcasing the creativity, skill and passion that define the west country’s vibrant food and hospitality industry.

Brown’s winning menu included:

• Starter: Scallop, celeriac, apple, hazelnut, cluam
• Main: Duck potato, cauliflower, golden raisins, duck sauce
• Dessert: 70% dark chocolate, blackberry, muscovado and vanilla

This year’s winners were crowned at an awards dinner held at Exeter Golf and Country Club, following a fiercely contested series of finals at Exeter College during the day.

Competitors were judged by a panel of top chefs from across the region, including Nathan Outlaw, Scott Paton, Peter Gorton, Matt Mason and Chris Cleghorn, who were impressed by the standard of cooking and innovation on display.

The South West Chef of the Year provides a vital platform for emerging culinary talent. The contest celebrates excellence across all levels of the industry - from junior chefs to seasoned professionals - while championing outstanding local produce.

Caines said: “Huge congratulations to all our winners and finalists. The standard this year has been phenomenal, with chefs showcasing their skill, passion and flair using the incredible ingredients our region has to offer. The competition shines a light on the creativity and resilience of our industry and the remarkable talent we have here in the south west.

“The South West Chef of the Year competition is supported by a network of sponsors, suppliers, and hospitality partners, all united in their commitment to raising the profile of the region’s thriving food scene and inspiring the next generation of chefs.”

The winners are:

• Best Showcase of Regional Ingredients: Jack Smith from the Royal Crescent Hotel, Bath.
• Best Presentation: Charlie Cutting of the Manor House, Castle Comb
• Best Menu: Ben Greenhalf from Gather, Totnes
• Best Dish: Ben Kittow from Catch at the old Fishmarket, Weymouth
• Home Cook of the Year: Louise Needham from Plympton
• Junior Chef of the Year: Jessica Klapsia from Torquay Girls’ Grammar School
• Student/Apprentice Chef of the Year: Oscar Holgate from Exeter College and Glebe House, Southleigh, Devon
• Young Professional Chef of the Year (for chefs aged 18-24, working in any role in the kitchen up to and including junior sous chef): Jack Smith from the Royal Crescent Hotel, Bath.
• Professional Chef (for a chef of any age and working as a sous chef/pastry chef or above): Lewis Brown from Narla by Charlie Walters.