top of page

The Competition

The aim of this competition & bursary is to ‘widen the horizons of budding chefs in the Westcountry’.

​​

THE COMPETITION:

  • Open to 2nd year Full Time Catering (VRQ 2/ NVQ 2) Students within Further Education Colleges in the South West.

  • Competitors will individually produce a two course plated meal (main course & dessert) with a Westcountry Theme for 2 covers within a 2 and a half hours and to a budget of £30.

  • ALL ingredients must be supplied by the competitor. (Ingredient costs must be within the £30 budget).

  • ALL competitors must comply with Kitchen Hygiene & Health and Safety rules, ie: wear chef whites, hats etc.

  • A menu must be presented on the table with the plated meals.

  • Washing up/clearing down can be done outside of the allocated cooking time.

  • The Judge’s decision will be final.

​

The Winner will write an account describing professional learning & experiences at the work placement venue.

The Judges

 

​​​Rich Henderson - We’re delighted to welcome Rich Henderson as a judge this year. A former Ray Kenny Bursary finalist discovered by Hywel Jones, Rich went on to build an award-winning career including winning Young Chef of the Year, time with Tom Kerridge’s team at The Coach in Marlow, and he is now Head Chef at The Cornish Arms in Tavistock.

 

David Beasley – Also a warm welcome back to David Beasley, a long-standing judge who knows the Ray Kenny Bursary inside out. A Devon-based chef, writer and celebrated forager, David is widely respected for his generosity with knowledge and his ability to inspire young chefs, bringing a deep understanding of ingredients, craft and encouragement to every student he works with.

The Prizes

FIRST PLACE:  £2,000* and work placement at Lucknam Park Hotel

 

*£500 will be retained & given on completion of the work placement and written account

 

SECOND PLACE:  £250

​

RUNNERS UP: Chef’s goody bag!

The Rules

  • Applications must be made by 6th March 2026.

  • Competition forms must be completed fully.

  • Half an hour ‘set up’ time will be allowed followed by two and a half hours cooking time, plated meals should be ready to present to the judges at 1.30pm.

  • Basic kitchen equipment will be supplied, but specialist equipment, i.e. knives  should be brought by the competitor along with service dishes/plates/tablecloth etc.

 

Notes to colleges: -

  • There are no limits to the number of applicants from each college

  • From the number of applicants from all the colleges a shortlist of 6 finalists will be drawn up

  • In order to assist the college with costs, each college which has successful applicants will receive £150 per applicant.

How to Enter

Download the Application form below, send in your menu and a covering letter as to why you think you should be in this competition and what you would gain from winning it. Include things like your background, what motivates you, your career aspirations…

​

From these letters and menus, 6 competitors will be chosen to compete in the cook off, to be held at Exeter College on Friday 8th May 2026.

​

You will be notified in writing 2 weeks after the closing date if you are selected as one of the finalists.

bottom of page