Young Scottish Seafood Chef of the Year revealed

Nico Simeone from the Balmoral Hotel, Edinburgh, beat five other finalists to claim the title. The competition took place at the Edinburgh School of Food and Wine, Newliston. Simeone commented: "I am really chuffed to win in the face of such stiff competition, and thrilled to be the Young Seafood Chef of the Year because I have a passion for seafood!" His winning dishes were ceviche of mackerel, avocado puree and langoustine beignet halibut with soft parmesan polenta, fricassee of asparagus, peas and morel, soft boiled quail's egg and crisp Serrano ham. Simeone won a trophy and a bottle of champagne, a trip to Lyon in January 2011 to see the world's top chefs in action at the Bocuse d'Or competition, a week's work experience at Ondine with seafood chef Roy Brett, and the opportunity to cook a meal for the First Minister and guests at a seafood celebration dinner. He was also presented with a Federation of Chefs Scotland Gold Medal, which is only awarded to competitors in international competition scoring more than 90 marks. The panel of judges, headed by Ian MacDonald, St Andrew's Links, and vice president of the Federation of Chefs Scotland, also included Roy Brett and David Murray, Houston House. They judged finalists on their imagination in choice of recipe ingredients, use of seasonal Scottish produce, and skill in preparation, cooking and presentation. MacDonald said: "The quality of the entries was very high and it is great to see such enthusiasm for seafood cookery. We had a difficult job today, but there was a worthy winner and I wish him luck in his career." The six finalists were: • Nico Simeone, The Balmoral, Edinburgh • Jamie McDiarmid - Turnberry, Troon • Adam Newth - The Seafood Restaurant, St Andrews • Martin Carabott - Gleneagles, Perthshire • Gavin Fitzpatrick - Malmaison Glasgow • Stuart Ritchie - The Marine Hotel, Troon