A talented young Dorset chef has secured her place in the final of South West Junior Chef of the Year 2026.
Agatha Magill, 15, from Talbot Heath School, Bournemouth, beat five other Dorset-based students to seal her place in the prestigious competition, impressing expert judges with her skill and creativity. The award, which is one category in the South West Chef of the Year Competition, is open to 11 to 16-year-olds. Entrants have to prepare a main course dish using mainly locally sourced ingredients.
Agatha, who cooked potato-scaled flounder in a beurre blanc sauce with lemon-drizzled samphire and a cold mint pea dip, now goes forward to the grand final at Exeter College in October, where she will compete for the title of South West Junior Chef of the Year 2026.
Each of the finalists is supported by one of the competition judges, who will help them to further develop their dishes for the final, whilst also helping them to build on their skills and confidence in the kitchen. Agatha will be mentored by Alex Naik, Head Chef at Thirteen, Poole. Alex, along with Jamie Jones, Chef Patron at Yalbury Cottage, Lower Bockhampton and Alan Kelly, Chef Lecturer at Coastland College, were the competition judges for the Dorset group.
The other finalists were Caidee, also from Talbot Heath School, Bournemouth; Daniel and Tristan from The Bishop of Winchester Academy, Bournemouth; Phoebe from Budmouth Academy, Weymouth and Ruby from Lytchett Minster School, Poole
Michael Caines MBE DL, who co-founded the South West Chef of the Year competition, praised the standard of cooking. He said: “Well done to all the young cooks who competed in the county finals and many congratulations to the winners in each county. It was, once again, a very close-run competition with some very impressive dishes created. We are very grateful to our team of expert judges who supported and inspired the young chefs as they cooked, as well as judging them, ensuring that they gained the most out of the experience.”
Thanks to a partnership with Springboard FutureChef, those county finalists who are in years 9–11 will also be invited to cook at the FutureChef regional final in January 2027, bypassing the local rounds of the competition, to compete for a place in the FutureChef national final.
Now in its 22nd year, the South West Chef of the Year aims to champion professional excellence, nurture rising stars and celebrate the world-class food and drink produced in the South West.
Entries are open in the following categories until July 31:
Professional Chef – any age, working as a sous chef/pastry chef or above or as a private chef
Young Professional Chef – aged 18-24, working in any role in the kitchen up to and including junior sous chef
Student/Apprentice Chef – aged 16-19 and at college or in an apprenticeship
Home Cook – aged 16+, never having worked or trained in the catering industry.
The competition culminates with the finals of the Professional and Student/Apprentice Chef categories on Tuesday 27 October at Exeter College, followed that evening by the Awards Presentation Dinner at Exeter Golf and Country Club. The evening features a unique four-course meal cooked by judges and previous competition winners.
To reserve your place at the Awards Presentation Dinner, contact info@southwestchef.co.uk
