Three apprentice commis chefs competed against each other at Bridgwater & Taunton College’s Taunton campus for the title of Apprentice Chef of the Year.

The three finalists, David Dickson of Somerset Larder, Nathan Woodhead of Combe House Hotel in Holford and Jade Sumption of Duets Restaurant in Weston, were tasked with producing a three course meal for the judges.

The competition was held in the College’s Quantock Restaurant which was officially opened earlier this year by Mary Berry. The Restaurant was filled with family and friends supporting the finalists and were also sampling the amazing dishes coming out from the kitchen, the smells were delightful. When sat with the panel the finalists were asked to discuss their inspiration for their dishes and why they chose the particular ingredients they had.

Jason Gunningham, Assistant Principal for Land-based, Sport & Foundation Studies said,

“Jade, Nathan and David should all be immensely proud of what they have achieved. The food they produced was exceptional, visually appealing, refined and tasted amazing. They are all a credit to the organisations they represent and an inspiration to anyone wanting to work in the hospitality industry as a Chef in the future.”

Jason finished his speech by awarding second and third place finalists, David Dickson and Nathan Woodhead with a certificate and Sabatier Knife kindly donated by Nisbets and the overall winner, Jade Sumption was presented with a certificate and set of Sabatier Knives also donated by Nisbets.

Worthy winner Jade, started her career as a commis chef in August 2017 at the Duets Restaurant in Weston. She wanted to be a chef because of her passion for cooking and often cooks for friends and family members. Jade loves to experiment with different flavours and ingredients, and often cooks new dishes to challenge herself to be the best she can be.

Jade said,

“I am totally overwhelmed and proud to be named Apprentice Chef of the Year. I have only been studying the Commis Chef Apprenticeship for the last nine months and travel from Weston to the College’s Taunton campus once a week. The journey is totally worth the level of teaching and experience I have received. I am so happy!”

Jade’s winning menu comprised the following:

• • Starter: Devon crab tart, served with samphire and citrus salad and caper berry mayonnaise
  • Main: Cannon of Quantock spring lamb, wrapped in pancetta and mint mousseline, crushed new potatoes and baby broad beans
  • Dessert: Somerset apple cake, warm cider sauce, lavender honey ice cream

To find out more about studying a hospitality or catering course or Apprenticeship at Bridgwater & Taunton College please contact our Information and Guidance team on 01278 441234.