Game Chef of the Year Finalists Announced
Braehead Foods in association with Highland Game and Continental Chef Supplies are pleased to announce the finalists in the search for the 2017 Game Chef of the Year.
Now in its sixth year, the competition involves a nationwide search to find the best upcoming, professional game chef with entries flooding in from all over the UK.
Applicants were required to submit two game based dishes, one starter and one main course, from which the judges selected their 10 finalists.
The finalists are:
Olivia Bagley, Wiltons, London
Andrew D’Amery, Delaware North Wembley Stadium, London
David MacDonald, Table Manors Restaurant, Achnagairn Estate & Castle, Inverness
Graham Mitchell, The Rox Hotel, Aberdeen
Aurelien Mourez, Ox and Finch, Glasgow
Nick Eduard Nozeman, Lovat Hotel, Loch Ness
Samuel Reilly, The Olive Branch, Rutland
Wayne Sullivan, The Old Stocks Inn, Stow
Adam Thomason, Restaurant Associates, London
Steven Walker, Loch Lomond Golf Club, Alexandria
The Scottish Culinary Championships 2017
The Scottish Culinary Championships will take place at ScotHot from 15th - 16th March at the SECC, Glasgow.
Entries are flooding in and with limited places in some of the competitions, enter NOW to be sure of your place.
Deadline for entries: 31st January 2017.
There are a wide variety of classes in different areas to suit competitors of all levels of experience, from across all industry sectors. To view the full programme of classes
If you are interested in entering either Scottish Chef of the Year, or
Scottish Junior Chef of the Year, you need to submit your entry by Friday 13th January 2017.
Entries are now open
CATCH OF THE DAY: GEORGE CAMPBELL & SONS NETS NEW MD
George Campbell & Sons, Seafood Specialist in Perth, is delighted to announce the appointment of Stephen Percy-Robb as Managing Director, effective from 28th November 2016.
Scotland’s budding chefs compete in the UK’s favourite fish cook off
The Scottish Salmon Challenge returned to the Scottish Chefs Conference to give the newest generation of culinary talent the chance to show off their skill in preparing, cooking and serving the UK's favourite fish.
Eight catering students were selected from five local colleges to compete against their peers in front of an expert audience including leading Chef, Albert Roux, with the winner's award ultimately going to Craig Trewern from Scotland's Rural College (SRUC).
Scottish Culinary Championships 2017
We are pleased to announce that the schedule for the next Scottish Culinary Championships is now available.
Once again Competitions are in 3 main areas
The Live Theatre - will offer a fast-moving series of hot cooking classes which will take place throughout the day in 8 x adjacent work-stations.
Culinary Art - will comprise a wide array of static classes in a variety of different mediums - sugar, chocolate, pastillage and fat, as well as vibrant platters, restaurant plates and pastry classes as well as the ever popular sugarcraft section which sees beautifully intricate entries on display - adding a real wow-factor to the show.
Skills Arena - will host classes for chefs at the start of their career (apprentices, students and those new to competitions), such as fish filleting, butchery, knife skills, pastry decorating etc, plus the Skills Theatre will also include some service competitions that will challenge front of house staff.
SCOTLAND TAKES SILVER IN CULINARY OLYMPICS
The Scottish National Culinary Team have a chieved a Silver medal at the recent IKA World Culinary Olympics in Erfurt Germany. The team of six chefs achieved their medal by competing in a cook-off against over 50 nations. The Culinary Olympics , which takes place every four years, was first held in Frankfurt in 1900 and is now regarded as the biggest, most traditional professional chefs competition in the world.
The team of twelve culinary professionals, whose average age was just 24, did outstandingly well achieving their goal of taking home a medal by winning silver in the hot kitchen and a diploma in the cold section.
The team worked extremely hard in the build up to the Olympics with several hot and cold practice sessions taking place over the last year. Robbie Penman Team manager and Orry Shand worked together to develop the menu for the hot kitchen and used Scotch Lamb as the main protein and the judges were clearly very impressed with the quality of the Scotch Lamb, describing it as ‘outstanding.