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The Big Bake 2019 was such a blast & we’re proud to have done it for Jersey Cheshire Home! Watch the highlights from the launch event to yesterday’s sensational showstoppers & crowning our worthy winners JT & La Mare Wine Estate!

2019 Overall Winners

1st: JT & Pastry Chef Lukasz Aniol, La Mare Wine Estate / Harvest Celebration

2nd: The Media Team (ITV, Gallery, 103FM) & Executive Chef Andrew Soddy, L’Horizon Beach Hotel & Spa / Jersey Gems

3rd: IQ-EQ & Executive Chef James Knox Boothman, La Bouche / Tea Routes

2019 Best Creative Presentation

1st: JT & Pastry Chef Lukasz Aniol, La Mare Wine Estate / Harvest Celebration

2nd: Dolly Mixtures & Head Chef Chris Witham, Tides at the Somerville / Great British BBQ

3rd: Ports of Jersey & Sous Chef Gustavo Amaral, Greenhills Country Hotel and Restaurant / Country Woodland

Watch the pre-event day highlights

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Freedom Media was proud to present The Big Bake, an epic cooking competition raising funds for Jersey Cheshire Home on Sunday 20 October 2019.

Under the leadership of ten of Jersey’s best local chefs, ten teams went head-to-head and competed to create and bake the best afternoon tea. They had just 16 hours of training when they were taught the skills they needed to deliver a creative and technically challenging showstopper and afternoon tea to wow the judges and diners. The main event was hosted by celebrity chef Brian Turner and one of the world’s most renowned pastry chefs Claire Clark judged the final presentations.

Events like this can only happen with the support of generous sponsors. Huge thanks to The Big Bake’s headline sponsor Rowlands Recruitment and their enthusiastic team for getting behind The Big Bake. Le Masurier made it possible for our host Brian Turner to be with us and Jersey Dairy supplied all of the dairy produce for the training sessions and for the main event. Cimandis supported us with the food supplies and products ensuring that the teams had all that they needed. Phil and Dawn at Magic Touch supplied all of the aprons and chefs jackets so everyone looked the part and Jamie and the team at Fungi Delecti have played an important role in supporting the event with their contacts and provided their beautiful refrigerated vans free of charge to transport and store produce. Harpers Catering were an incredible support in bringing the logistics of the day together for us and 365 Tickets ensured that ticketing for the event ran smoothly. Everyone enjoyed bubbles from Love Wine on the day and of course a big special thanks too to all of the teams for getting on board and giving their time to make this such a special and memorable event.


Our Host

Chef Brian Turner

Sponsored by Le Masurier our event host is Celebrity Chef Brian Turner.

Brian Turner is one of Britain’s most well-known chefs.

He trained at Simpson’s in the Strand, The Savoy, The Beau Rivage in Lausanne and Claridge’s.

Throughout his career, that spans over 50 years, he has opened many restaurants across the UK, had a very successful career as a TV personality and he is the President of the Royal Academy of Culinary Arts. Having been on the first ever Ready Steady Cook Show Turner served 14 and a half years on the very successful programme as well as many appearances on This Morning, Saturday Kitchen etc and more recently ‘A Taste of Britain’ and ‘My Life on a Plate’ on the BBC.

In 2002 Brian was awarded a CBE for his services to tourism and training in the catering industry. He has also been made an Honorary Professor of The University of West London, a Fellow of the City and Guilds of London Institute and has received an Honorary Doctorate of Science at Leeds Metropolitan and Sheffield Hallam Universities.

Brian plays an active role in campaigns to encourage British people to get back into the kitchen and enjoy cooking even more. He is proud of the work that he does with The Adopt a School scheme and the Future Chef Competition that encourage young people to join the catering industry.

Our Judge

Chef Claire Clark

Celebrity Guest Judge is Chef Claire Clark.

Claire Clark has had a career encompassing time spent at some of the most prestigious restaurants, hotels and event caterers in England.

Her career spans from the grandeur of The Ritz, Claridges and Intercontinental and Westbury hotels to the more diverse Sir Terence Conran’s Bluebird, and from setting up a Pastry kitchen at the House of Commons to becoming Senior Pastry Lecturer at Le Cordon Bleu Culinary Institute.

Claire’s career has been all-encompassing: she gained many medals for the British Olympic Culinary Team and was one of the youngest examiners for City & Guilds Advanced Pastry. Claire’s knowledge and dedication to her work gained her a place in 2005 at the legendary The French Laundry in California under the watchful eye of Thomas Keller, the first American restaurant to obtain three Michelin Stars.

Her outstanding ability has been recognised with accolades such as becoming the first person in the UK and only female recipient of the “Meilleur Ouvrier de la Grande-Bretange” (MOGB) or the “Best Crafts Worker of Britain”. In addition to this, in both 1999 and again in 2005, Claire was awarded the title of “Best Pastry Chef” by the Restaurant Magazine and an MBE in the Queen’s Birthday honours list of July 2011.  Training the up-and-coming Pastry Chefs of today remains of paramount importance to Claire.

The Chefs

Some of our most talented local chefs willingly stepped up to lead the teams. They were allocated a team at random and had just 16 hours of training to teach them the skills needed to deliver on the day. They pushed the boundaries with their chosen theme.

The Teams

Baking a cake is one thing… but an afternoon tea for 40 and a showstopper presentation, under pressure, with limited training tested them to their limits. We are grateful to all of the competitors for giving this their all and for putting the time in to learn the skills required to deliver something exceptional. You did amazing!

Appleby led by Bohemia's Head Pastry Chef Ellen de Jager Smith

Theme: Charlie and the Chocolate Factory

Butterfield Bank led by Jersey Kitchen's Sous Chef Samuel McDonald

Theme: Canadian Thanksgiving

Dolly Mixtures led by Tides at the Somerville's Head Chef Chris Witham

Theme: British BBQ

Genuine Jersey led by Ransoms Tearooms' Pastry Chef Kyla Petit

Theme: My Genuine Jersey

IQ-EQ led by La Bouche's Executive Chef James Knox Boothman

Theme: Tea Routes

JT led by La Mare Wine Estate's Pastry Chef Lukasz Aniol

Theme: Harvest Celebration

The Media Team led by L'Horizon Beach Hotel & Spa's Executive Chef Andrew Soddy

Theme: Jersey Gems

Ogier led by Pomme d'Or's Sous Chef Richard Davies

Theme: Alice in Wonderland

Ports of Jersey led by Greenhills Country Hotel and Restaurant's Sous Chef Gustavo Amaral

Theme: Country Woodland

PwC led by Samphire's Pastry Chef Tom Coates

Theme: Around the World

The Big Bake Supports

The mission of Jersey Cheshire Home is to enhance the lives of the disabled residents and their families. Whether through activity in the pool or gym, day care or respite they continue to support some of the most disabled people in our community. The vast spectrum of facilities provided to support the many needs of the residents require constant maintenance, reinvestment and upgrade to enable the continuation of the high standard that is so important in enhancing the wellbeing of everyone who uses Jersey Cheshire Home.

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