Our Regional Final took place at The Jetty in Mudeford, yesterday – a particularly delightful venue on such a beautiful day with the sun playing on the water and a multitude of water fowl enjoying the fruits of the sea.

Of our four entrants – Dale Chamberlain from Lainston House Hotel, Clement Feuz and David Balestegui from the Vineyard at Stockcross, and Matthew Smith from Old Government House Hotel in Guernsey – only two could go forward to the national competition.

We were privileged to have Alex Aitken, Executive Chef at The Jetty and Mike Wormersley, Chef/Owner of The Three Lions at Stuckton,(both Michelin starred chefs) as our two judges and express our thanks for their time and generosity in presiding over the competition. The day began with lunch so that everyone had the opportunity to meet each other in a more relaxed atmosphere. Then the cooking began at 10 minute intervals. In the end it was a very close-run result but the two successful candidates were Clement Feuz and David Balestegui. We wish them every success in the national competition in London later this week.