10th Feb 2009 - 00:00
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The finalists for the KNORR Scottish Chef of the Year 2009 have been announced following the semi finals at Adam Smith College last week.
The chefs, who will go on to compete in the Grand Final at ScotHot in March, will be required to submit a well-balanced, four-course menu for a party of four covers, made from a mystery basket of ingredients, in front of judges chosen from the Scottish Culinary Championships Judging Panel.
The ten chefs competing in the Grand Final at SCOTHOT 2009 are:
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
The overall winner will receive £1,500 and the KNORR Scottish Chef of the Year trophy, with the first and second runner up each receiving £500. All remaining finalists will receive £100 and a celebratory diploma.
The winner will be revealed at The Scottish Culinary Awards Dinner on the evening of the 4th March at the Crowne Plaza Hotel. Presentation decanters will be awarded for Best Starter, Best Intermediate Course, Best Main Course and Best Dessert. Gold, silver and bronze medals will be awarded for high standards of work. Tickets for the dinner are priced at £65 and are available by calling 0207 886 3066.
ScotHot will be taking place at the SECC in Glasgow from 2 to 4 March.