A student from Bridgwater and Taunton College made the final of the prestigious South West Chef of the Year Competition. 

Aimee Crawley, a Hospitality and Catering student, was a finalist for the Student/Apprentice Chef of the Year award held at Exeter College. This year was the 20th Anniversary of the competition, which recognises the extraordinary regional talent among the professional chefs, student chefs, home and junior cooks.

Aimee wowed the judges with her impressive culinary creations. To start, she served grilled lemon sole with roasted fennel, mussels, foam sauce, and almonds, showcasing her ability to balance delicate and interesting flavour combinations.

For her main course, Aimee presented a pecan-coated chicken breast with stuffed leg, cauliflower puree, florets and couscous, with a calvanera and whiskey jus. This complex and well-balanced dish is a clear indication of Aimee’s skill – painting a bright picture of her future in the hospitality industry.

Rebecca Tomlinson, Course Leader, said: “We are incredibly proud of Aimee’s success in this prestigious competition. Reaching the finals is a remarkable accomplishment and testament to the quality of our Hospitality & Catering programme, The Quantock Restaurant, and the dedication we see from both our students and staff members. A huge well done from each of us, Aimee!”

Bridgwater and Taunton College would like to extend its gratitude to The Meat Men, who generously sponsored Aimee’s practice sessions and The Quantock Restaurant on a wider level. Their lamb allowed Aimee to perfect her main course, instrumental in Aimee’s journey to the finals.

A spokesperson for Bridgwater and Taunton College said: “Although Aimee narrowly missed out on the top prize, her achievement should nevertheless be celebrated, and her exceptional talent appreciated. The College remains committed to providing students with the skills and opportunities to excel in the culinary world.