Part of the ScotHot trade show at the SECC, today sees the finals of the Scottish Chef of the Year Award, organised bi-annually by the Federation of Chefs Scotland.
Judged by Roux
The live cooking competition will be judged today by culinary masterchef, Albert Roux, OBE alongside Joe Queen, former President of the Federation of Chefs Scotland and Executive Chef at Braehead Foods; Stephen McLaughlin, from Scotland’s 2 star Michelin restaurant Andrew Fairlie at Gleneagles; Bruce Sangster, owner of the Michelin starred Sangsters in Elie and Scottish Culinary Team Coach; Willie Pike, one of Scotland’s best known chefs and organiser of the Scottish Chefs Conference.
Two chefs from Glasgow’s Butchershop Bar & Grill – Alex Thain and Paul O’Malley – have made it to the final along with Robbie Penman from Kirklands Hotel, Kinross; David Littlewood from Raemoir House Hotel, Banchory; Zoltan Szabo from The Grand Central Hotel, Glasgow; Stephen Waters from Loch Lomond Golf Club, Luss; Raymond Thomson from Stirling Management Centre; Ryan Murphy from Turnberry Resort, Ayrshire.
Game Chef of the Year
Butchershop Bar & Grill owner, James Rusk says: ‘2013 has been a great year so far for our boys. They both made the top ten at the UK Game Chef of The Year and now they’ve both made the final for the Scottish Chef of The Year – which is amazing. We’re very proud of their achievements so far and wish them all the best for the final.
‘Live competitions are tough. You never know how you might feel on the day and the fact you’ve got the scrutiny of a Michelin-starred chef judge and a peer-filled audience of onlookers all adds to the pressure. All the staff are rooting for them and we’re looking forward to celebrating and watching Scotland’s top chefs compete in the same kitchen.’
Mystery ingredients
Each of the eight finalists has three and a half hours to present a four course meal for four people, which will be judged by some of Scotland’s toughest culinary experts. To add an element of surprise and complexity to the cooking, a mystery basket of ingredients is set to be revealed just 30 minutes before the competition begins. The chefs must use the mystery ingredients to create a surprise intermediary course.
Taste the competition dishes
To celebrate the Scottish Chef of Year award at The Butchershop, the restaurant will feature both chefs’ final dishes on the menu for March for customers. Their favourite dish will then be added to the menu. Final dishes will be available from Friday, 8 March.