Chef of the Year

Sponsored by Jam Tartz

This prestigious award is open to chefs who are working within Suffolk, who demonstrate excellence in their profession and a commitment to supporting the county’s food and drink producers through their menus. Competitors should come from all areas of the hospitality business, including hotels, restaurants, pubs, contract catering, fine dining, private and public sectors.

The Challenge

The search for the county’s best chef will be conducted as follows:

Chefs are invited to submit a menu consisting of a starter, main course and dessert, suitable for a special occasion dinner for four guests, an allowance per cover of £12.00 food cost is set for the menu.

The judges will select the chefs that they would like to take to the next stage of the competition from their submitted menu. The chefs will each be asked to attend a cook off and prepare their submitted menu for the judges, the three finalists and overall winner will then be selected from this.

The judges will be impressed by a menu that reflects the county, and which demonstrates originality, seasonality and use of local produce wherever possible. Judges will take into account any supporting evidence that chefs provide, which demonstrates a proven track record in this regard, such as current or previous menus which they have created as part of their day to day work, a current CV etc.

The Chef of the Year cook off will take place between 19th March – 6th April. Please keep this in mind when submitting your entry. Further details will be provided upon shortlisting.

Please download this from to start the entry process and attach it to your entry form. If you are nominating a chef, the events team will contact them directly and ask them to complete and submit this form.

The finalists for this years Chef of the Year were; Justin Kett at The Swan at Lavenham Hotel and Spa, Chandramauli Dwivedi at The Turks Head, Luke Cornelius at The Angel Hotel and Dave Wall at The Unruly Pig.