THE kitchens at Wiltshire College & University Centre have been alive with creativity, welcoming the South West’s next generation of culinary talent.
The College recently hosted the semi-finals of the Wiltshire Junior Chef of the Year competition, part of the renowned South West Chef of the Year programme.
Sixteen-year-old students from schools across the region stepped up to the challenge, gaining first-hand experience of a professional kitchen at the College’s Trowbridge campus – where they showcased their skills under pressure.
The winner of the Wiltshire heat will go on to represent the county at the South West final in October, with the added opportunity of mentorship from Rob Potter, Executive Chef at the Michelin-starred Manor House Hotel in Castle Combe.
Julie Harvey, Director of South West Chef of the Year, said: “Trowbridge campus is a fantastic setting for young chefs – it gives them a proper insight into industry kitchens, encourages them to work with local produce, and highlights just how exciting a career in food can be.”
The competition is open to young cooks aged 11-16 and celebrates creativity, skill, and the use of locally-sourced ingredients. Alongside the South West final, county winners will also gain a fast-track place at the FutureChef regional final in 2026, with a potential pathway to national stage.
Wiltshire College & University Centre has proudly supported the competition for over a decade, offering young people an inspiring introduction to hospitality and catering and the chance to experience the same facilities used by its own professional cookery students.
Students at the College benefit from hands-on training in industry-standard kitchens, with public restaurants at both the Wessex Restaurant in Salisbury and the White Horse Restaurant in Trowbridge providing valuable real-world experience.
You can view the lists of finalists and follow their progress at South West Chef of the Year.
We wish all the finalists the very best of luck for the next stage of the competition and look forward to seeing their culinary journeys continue.
