City Chef Wins Top Award

Michael Sharp of Bath has scooped the top prize in a prestigious regional cookery Grand Final.

The young star from the Royal Crescent Hotel walked away with the Over 23’s Gold award in the second West of England Chef v Chef cook off which was hosted at City of Bath College on Thursday.

Michael said “I felt really exhilarated to hear I’d won the regional, but I was very confident with my cooking all the way through and happy with the results. In this business you’re always learning and trying to do your very best. You need to work with good food, a good head chef and team who will make you really think. I tried to keep it simple, keep it classic and to cook a menu that I would enjoy myself.

Cheltenham contestants took both the Silver and Bronze Awards in the same category. They were Scott Gallaway of Washbourne Court Hotel and Philip Olivant of Cheltenham Regency Hotel.

In the Under 23’s category the Gold Award winner was Louisa May Matthews who is studying at Worcester College of Technology and working at The Elms Restaurant. Louisa was followed closely by two Bath contestants, Ben McCubbin of the Royal Crescent Hotel, Silver and Michael Mellard, the Bronze Award.

The Gold Award winners were presented with cash prizes of £250 each and an a Chef v Chef regional Aqua Glass trophy.

Judged by Martin Blunos, Consultant Chef and TV Celebrity, Kevin Barratt, Sous Chef at Le Manoir Oux Quat’ Saisons and James Parkinson, Executive Head Chef of Von Essen Hotels, the concept for the contest was born in Bath as the result of a link up between the Chamber of Commerce, the City College and main sponsor Andrew Berman of Catering Services International, all of whom were keen to promote the development of skills which would deliver top class dining in the City.

Bristol and Cheltenham later picked up the idea and held their own contests and were eager to put their champion chefs to the test in a regional battle over the hot plates. Each competitor had already achieved an award in their particular City competition.

Celebrity Judge Martin Blunos said “Taking part in competitions isn’t easy, just being there is an achievement for these young people. The experience of winning will make them much stronger characters with better self esteem and life skills and equipping them to be involved with really good businesses.”

Kevin Barratt, Sous Chef at Le Manoir Oux Quat’ Saisons, was particularly delighted to be invited to judge the competition because he had been trained at the City of Bath College in the 90’s under Lecturer and competition organiser Steve Benison.

“The Manoir has been pleased to get fully behind this prestigious competition over the past few years as it promotes all the right values. For example, it recognises the importance of giving skilled young people the chance to experience life in a good kitchen. This means they have a clear idea of what will be expected of them in the real world of work and will inspire them when they return to college to hone their skills. This was the first time I had seen the competition and I was very pleasantly surprised at the quality of the contestants and their level of skills.”

For further information please contact Sandy Bell on 01275 333128, Tintinna@aol.com or info@bathchamber.co.uk www.chefvchef.co.uk

Pictures of the competition have been kindly sponsored by Terry Hewlett who is happy for you to use them provided he gets a credit. Some details for Terry as below:

Terry Hewlett
terry@terryhewlett.com
Terry Hewlett Photography lbipp lswpp.

Chef v Chef Regional Final 2009

We are delighted to let you know that the regional final will be hosted by the City of Bath College, on October 22nd 2009 at The Shrubbery Restaurant.

Under the eyes of our top judges and using ingredients from a ‘mystery black box’, this final brings together the winners of all three 2009 competitions held in Bath, Bristol and Cheltenham, who will go head-to-head to establish an over-all winner in both categories.

Venue:
City of Bath College
Shrubbery Restaurant
Avon Street
Bath BA1 1UP
Date:
Thursday 22nd October 2009
Registration:
Under 23’s
8.45am for registration
9.30am to plan menu
Start cooking at 10am and serve at 12.30pm
Judge:
James Parkinson, Executive Head Chef, von Essen Hotels
Awards Ceremony:
4.30pm

Chef v Chef Regional Final Press Release

On Tuesday 21 October, City of Bristol College held the Chef v Chef Regional Final which saw the competitors from the local heats which took place earlier in the year in Bath, Bristol & Cheltenham go head-to-head in a live cook-off to establish an over-all winner.

There were some great prizes on offer and the winner of the 23 & over category walked away with £1,000 cash, an overnight stay at Bovey Castle (including dinner, spa treatments & falconry), a cookery book, Bristol Blue Glass Goblet and a Certificate. The winner of the under 23’s took home £500 in cash, lunch for two at a Von Essen Hotel of his choice, a cookery book, Goblet & Certificate.

The very well respected judges, Martin Blunos – Celebrity Chef, Gary Jones, Executive Chef – Le Manoir aux Quat Saisons and James Parkinson, Executive Head Chef – Von Essen Hotels were delighted with the results, saying “The competitors have really come a long way since the heats, they took on board the judges comments and the improvements are very noticeable. They are following current trends in cooking with a modern approach”.

Andrew Berman Managing Director of Catering Services International said, “As main sponsor we are committed to supporting the competition and anticipate that further cities shall participate in forthcoming years. The competition can only enhance our industry offering recognition and kudos to worthy individuals who have dedicated their lives to our palates!”

The Results

Under-23’s:
Leigh Evans - Royal Crescent Hotel - Bath 1st
Sean Horwood - Moody Goose - Midsomer Norton Bath 2nd
Sam North - The 3 Choirs Vineyard - Cheltenham 3rd
Luke Hawkins - The Pony & Trap - Chew Magna 4th
Over-23’s:
Robert Potter - The Dial House Hotel - Cheltenham 1st
Pieter Swanepoel – Formerly Royal Crescent Hotel – Bath 2nd
Ryan Mills - The Greenway Hotel - Cheltenham 3rd
Wojciech Nawalka - Ston Easton Park Hotel - Somerset 4th
George Kostka – Boca Bar – Bristol 5th

Bath 2008 Results

Hours spent cooking at home with his mum paid off for Sean Horwood, as he scooped the top prize in under-23 section of this year’s Bath Chef v Chef competition, which turned out to have a real international flavour.

The twenty-year-old Moody Goose chef walked away with the gold medal, going one better than in the first year of the competition, when he was runner up. Meanwhile the victor in the over-23’s was South African Pieter Swanepoel, 27, who has worked for the last three years in the Royal Crescent Hotel.

Sean confessed to being nervous and experiencing some problems during his preparation of dishes of lamb and winter desserts but they turned out well in the end.

“I have always wanted to be a chef ever since I started to cook at home with my mum. I did my training at the City of Bath College and worked and trained at Hunstrete House before moving on to the Moody Goose. I’m really looking forward to my prize of a meal for two at the Bath Priory – it’ll be nice to have someone else doing the cooking for me for a change,” said Sean.

Competitive spirit and desire to produce top class cuisine took Pieter Swanepoel to first place in a fiercely fought over-23 section: “I think contests like this are good for chefs because they challenge us to do as well as we can which really brings out the best in us, opening doors and creating a way for the future. I’m really looking forward to my stage prize, as Gary Jones has agreed I can take it as a week at Le Manoir aux Quat’ Saisons. I was really impressed by the kitchens at the City of Bath College, where the competition took place. They were clean and professional, which is down to hard work and excellent hygiene.”

As in the first two years the competition was run as a joint venture between the City of Bath College, Bath Chamber of Commerce, Stuart Ash, Head Chef at Woods Restaurant and the main sponsor, Andrew Berman, boss of Catering Services International.

Celebrity chef Martin Blunos was among the judges. He said the standard in the third Chef v Chef competition was higher than ever: “It’s clear that the event is enjoying an ever rising kudos among the cooks of Bath. They want to take part in Chef v Chef and to win it. That’s great news for us all because it contributes to raising the standards of the City as a destination for food lovers.”

Another judge was Gary Jones, Head Chef at the famous Le Manoir aux Quat’ Saisons restaurant: “It’s inspiring to see kids getting involved in the competition which helps raise standards in the city and so satisfy the expectations of the public visiting this world heritage city from all over the world. It’s good to know that head chefs in Bath are taking their responsibilities seriously and giving the proper advice and training which will bring on the next generation of brilliant chefs.”

Steve Benison, a lecturer in the Catering Department at the City of Bath College, said he was thrilled with the way the competition had gone.

“This is becoming the most exciting day of the year and its terrific to see standards increasing and the competition being so intense. The College can be very proud that a former student won the under-23 section and a current student picked up the bronze medal. I hope this will inspire more people to enter next year, so my advice is to get cooking !” said Steve.

Full list of results

Under-23’s:
Sean Horwood, Moody Goose - gold
Leigh Evans, Royal Crescent Hotel – silver
Georgie Smith – City of Bath College – bronze
Over-23’s:
Pieter Swanepoel, Royal Crescent Hotel - gold
Wojciech Nawalka – Ston Easton Park Hotel – silver
John Hornsey – Bath Priory Hotel – bronze

Winning dishes

Sean Horwood:
Noisette of lamb with a cannelloni of leek, celeriac fondant and buttered purple sprouting.
Assiette of winter desserts – rhubarb and ginger crumble, pithiver of poached pear and a chocolate pot with pomegranate.
Pieter Swanepoel:
Pan fried sea bass, tarragon and apple risotto, squash laminate followed by Assiette of butternut squash and apple mille feuille.
Apple and butternut squash crumble, apple and crème fraiche soup.