A young chef has been named among the region’s rising stars at this year’s South West Chef of the Year competition.
Hesali Galuge, 15, from Penair Secondary School in Truro, took home the junior title after impressing judges with her standout dish of spiced chicken supreme with avocado and coriander purée.
She was mentored by Pete Murt from Rick Stein’s Seafood Restaurant in Padstow.
Hesali Galuge (Image: Steve Hayward Photography,)
Meanwhile, Harrison Holmes from Reef Knot Restaurant at Idle Rocks in Cornwall won Best Dish for his BBQ octopus starter.
The competition, now in its 22nd year, celebrates culinary talent across Cornwall, Devon, Somerset, Dorset, Gloucestershire, and Wiltshire.
Taking the overall title was Jacob Ashburton-Dunning, a 22-year-old chef from Gidleigh Park in Devon.
He also won Young Professional Chef of the Year and Best Menu.
Michael Caines MBE DL, co-founder of South West Chef of the Year, said: “Congratulations to Jacob on this achievement.
“His menu showcased regional and seasonal ingredients and every element worked well together.
Harrison Holmes with Michael Caines
“To achieve this title at such a young age is particularly impressive and demonstrates real talent, creativity, and maturity in his cooking.
“He’s a chef with a really bright future ahead of him, and we’re excited to see how his career develops.”
Jacob said: “I am honoured to receive this award amongst so many talented chefs.
“Whilst the competition was challenging, I thoroughly enjoyed it and I have learned so much from the experience.
“Thank you to all the sponsors, judges, and staff, for making the experience and thank you for all the people who pushed and supported me through this competition.”
Other winners included Will Bradridge, also from Gidleigh Park, who was named Professional Chef of the Year.
Josh Goodman from Exeter College and The Huntsman Inn in Ide took Student/Apprentice Chef of the Year.
Harrison Holmes (Image: Steve Hayward Photography,)
Dave Morgan from Bristol was named Home Cook of the Year.
Special awards included Best Showcase of Regional Ingredients, won by Charlie Bowie from Barbican Kitchen in Plymouth.
Finlay Maxworthy from The Royal Crescent Hotel in Bath took Best Presentation.
