Some of the region’s top chefs have gone head-to-head in a culinary cook-off at the City of Bath College.
A total of 15 chefs from big-name restaurants and hotels tried to beat the clock in the ninth annual Chef v Chef competition.
They had two-and-a-half hours to impress the high-profile judging panel with their individual menus of a main course and a dessert using a supplied list of ingredients.
The prestigious competition resulted in a double celebration for Homewood Park Hotel in Bath as two of its chefs were crowned Chef v Chef champions.
The hotel’s Demi Chef de Partie Alex Brownrigg won the under 23 age category, while Sous Chef Martin Blake earned the highest score in the over 23 age category.
Both winners were given £250 cash, a week’s work placement at a top Michelin-star restaurant and membership to the Craft Guild of Chefs.
Alex, 19, said: “It was nerve-wracking especially when you were trying to concentrate and the judges would come over to speak to you!
“Luckily I had planned things well but I still couldn’t believe it when I won. My heart just sank, it was a great feeling.”
Martin, 24, added: “It was tough. Last year I got Silver so I wanted to do one better this year.
“The trick is to take your time and pay attention to detail. I’d like to enter more competitions, it’s a great experience.”
The judges were Martin Blunos, TV chef and owner of Blunos, Scott Lucas, regional representative for the Craft Guild of Chefs, Tom Scade, Chef at Blunos, Jonathan Newberry, director at The Valley Smokehouse, and Stuart McLeod, Development Director at Zuidam.
They marked each competitor on hygiene, presentation, working methods, creativity and taste.
The Chef v Chef awards ceremony in the Shrubbery Restaurant was attended by College Principal Matt Atkinson and Mayor of Bath, Councillor Malcolm Lees.
Bronze and silver in the under 23s went to Jack Barrett from the Royal Crescent Hotel and Katherine Stamp from The Castle Hotel, Taunton. In the over 23s category, Daniel Edwards from the Marlborough Tavern, Bath won bronze and Matt Flowers from The Porter, Bath, won silver.
Jack, 18, who also attends City of Bath College one day a week as an apprentice, said: “I started off fine but in the last 20 minutes I was really feeling the pressure.
“I came to the competition hoping to place so I’m so pleased I got bronze. It’s helped with my confidence in the kitchen and I hope to be able to work my way up the career ladder.”
Catering lecturer Steve Benison said hosting the competition at the College encouraged students to strive for excellence.
He said: “We want to inspire our young people to excel in 21st century kitchens; first learning the basic skills, then going on to develop more advanced techniques.”
