South West Chef of the Year: Our semi-finalists

A collection of highly talented chefs came together at Exeter College on Saturday 28th September to compete in the semi-finals of the Professional, Young Professional and Student/Apprentice categories of South West Chef of the Year, three being from our talented Àclèaf team.

Participants must submit a two-course menu (starter and main) that includes specific seasonal and locally-sourced ingredients, such as guinea fowl, pork belly, John Dory, and oysters. Competitors have 90 minutes to prepare the dishes during the semi-final and will be judged on their culinary technique, ingredient use, and creativity. The final round requires preparing a three-course meal from a mystery box.

We are thrilled to hear that Àclèaf Sous Chef, Ben Godiff, is now a finalist in Professional Chef category. Alongside him, we congratulate Keren Fry, for making it to the Young Professional category. And Finn Clark for becoming a finalist for the Student/Apprentice Chef category.

This is a true testament to their hard-work and dedication to Àclèaf. Good luck to you all for the final round!