6th Mar 2009 - 00:00
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Abstract
Andrew May, of the Kinloch House Hotel in Perthsire has been awarded the title of Scotland's top chef following a gruelling final at ScotHot 2009.
Scottish Chef of the Year recognises and rewards the new catering talent in Scotland. Competitors are required to submit a balanced, four-course menu using seasonal Scottish produce that can be served to a party of four covers. In the final, Andrew and the other finalists were supplied with a Mystery Basket of ingredients to make their meals from. Well-presented, detailed recipes and methods are also required as part of the competition criteria. Throughout the final, competitors were judged on technical skill, creativity, use and interpretation of ingredients, flavour and texture combinations and presentation style. Simon Marshall, managing director of Unilever Foodsolutions, commented: "It is so exciting to see new talent like Andrew come through the competition every year. He is an extremely deserving winner and created an outstanding menu in the final." The ten finalists were also lucky enough to have met Marco Pierre White, one of the UK's most recognised and talented chefs. Marco met the finalists to give words of advice and encouragement prior to the final at ScotHot 2009, while he was at the show representing Knorr at their stand, and presenting a Q&A session on restaurants in the recession. The ten finalists: Brian Canale - Heritage Portfolio Ltd Jonathan Greer - Murrayshall House Hotel Darren Harrison - Loch Lomond Golf Club David Littlewood - Milton at Crathes Andrew May - Kinloch House Hotel Dougal MacPherson - Lochgreen House Hotel David Ward - Prestige Scotland Robbie Robertson - ESS Compass Group Alex Thain - Cameron House Hotel Trevor Williams - Burts Hotel