FOLLOWING an intense culinary battle last week, the eight finalists for this year’s Scottish Chef of the Year Competition have been announced.
The final eight are:
* Andrew Laycock, Wilde Thyme
* Craig Gibb, Orde Food Co
* Jamie Scott, Rocca Restaurant
* Robbie Penman, Houston House Hotel
* Alex Thain, Cromlix House
* Zoltan Szabo, Cameron House Hotel
* Dougal McPherson, New College Lanarkshire
* Adam Handling, Restaurant Adam Handling at Caxton
The final of the competition then takes place, on Thursday 5th March 2015, live in front of an industry audience at the ScotHot Exhibition on 5 March 2015 in a purpose built theatre in Hall 4 at the SECC.
Each competitor has three-and-a-half hours to cook and present a four-course meal for four covers to some of Scotland’s toughest culinary judges.
Soraya Gadelrab, event director at ScotHot, said: “The quality of this year’s finalists for the Scottish Chef of the Year award is outstanding and truly reflects the levels within the catering and hospitality business in Scotland.
“At ScotHot, we work with a huge range of industry representatives to showcase the very best standards in a bid to keep raising the game.
“As part of this, I can’t wait to welcome the finalists to ScotHot 2015 at the SECC on 4th and 5th March. I know the finalists will put on a real spectacle for visitors to Scotland’s biggest trade event for the food, tourism, catering and hospitality industries.”
Previous Scottish Chefs of the year have gone on to become well-known figures in the Scottish hospitality industry and include Kevin McGillivray, regional executive chef, MacDonald Hotels; Willie Deans at Lets Eat in Perth; and Bruce Sangster, owner of the Michelin-starred Sangster’s in Ellie.
Our reigning Scottish Chef of the Year is David Littlewood, owner of the Kildrummy Inn in Alford.
He said: “I entered the competition more for personal development than financial gain, as competing at this level requires a lot of hard work, focus and discipline. That said, winning gave me – and my bank manager – the confidence to start my own successful business. Winning the competition has raised my profile as a chef and has helped tremendously in terms of marketing and driving business.”
The Scottish Chef of the Year is awarded by the Federation of Chefs Scotland and is the only Scottish competition where all eight finalists compete in front of an audience of their peers.
The judging process involves scrutiny of the chefs throughout their preparation of their four-course menu. Nothing gets past the judges, every piece of food coming into the kitchen is checked and the judges are present in the kitchen throughout the competition.
They follow the guidelines of the World Association of Chefs Societies (WACS), ensuring that competitors maintain the highest standards and that the chefs are judged to a global standard. Top Scottish chefs, including Andrew Fairlie and Bruce Sangster, have previously judged the competition last year’s final was judged by Albert Roux.
To get a taste of the day, please go to the semi-final album at www.facebook.com/pages/Federation-of-Chefs-Scotland.
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For more information or to attend, the final please contact Marie-Clare James, Federation of Chefs Scotland T: 01324 876 437 /07968 499990.
The Federation of Chefs Scotland is a not-for-profit organisation that raises funds to support industry in Scotland. They operate and fund the Scottish culinary teams who represent Scotland at international culinary competitions. www.scottishchefs.com
ScotHot Part of the series of events taking place during Scottish Tourism week ScotHot 2015 will bring together over 8,000 members from across the hospitality, tourism and food service industry. Previewing innovative new products from hundreds of exhibitors, the three-day event will be packed with dynamic competitions, including the 30th Scottish Culinary Championships, practical workshops and crucial networking and business opportunities. For further information, please see www.scothot.co.uk
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