Scottish Chef of The Year 2019 - THE FINAL 8 - Sponsored by Brakes Scotland

Scotland

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ScotHot 2019

The Scottish Culinary Championships Scottish Chef of the Year THE FINAL EIGHT

receive Winner will trophy e th £1500, the + 2 tickets to sary er iv 25th Ann f dinner o Scottish chefs.

13-14 MARCH 2019 | SEC | GLASGOW

www.brake.co.uk/scotland www.scothot.co.uk

AGENDA

12.40 Competition Starts 15.40 Competition Concludes

JUDGES

Kevin MacGillivray Joe Queen Bruce Sangster Willie Pike Lorna McNee

FINALISTS

Ross Cochrane

Rothesay Rooms (Ballater)

Neil Ramsay

Entier Limited - Wilde Thyme Catering

Jamie MacKinnon

The Seafood Ristorante (St Andrews)

Tony Bukhsh

Inspire Catering

For the finals, chefs will reproduce the dishes that were cooked in the semi final heats. The Final 8 will be required to produce a 3-course meal of their choice for 4 covers. One course must include fish. In addition, all finalists will produce an amuse bouche for the judges within the first 30 minutes of the competition starting. Finalists are permitted a commis chef to help, carry and assist, but not cook.

Judges will be marking on the following criteria:

Presentation, Seasonality, Provenance, Working Methods, Professional techniques and culinary skills, Wastage, Hygiene Practices, Timing, Quality and balance of textures and flavours, Presentation of finished dishes.

THE FINAL PRIZES

Certificates and medals will be awarded to the chefs deemed to have the best starter, main and dessert. Scottish Chefs will then be announced in reverse order and awards will be given as follows: WINNER Winner will receive £1500, the trophy + 2 tickets to the 25th Anniversary dinner of Scottish chefs.

RUNNER UP £750, certificate and respective medal.

Colin Lyall

THIRD £500, certificate and respective medal.

Scott Jackett

KNIFE PRIZE To the chef who produces the best course in each of the four courses.

Tor Na Coille Hotel (Banchory) Trump Turnberry, a Luxury Collection Resort, Scotland (Ayrshire)

Orry Shand Entier Services

Sam Ritchie

The Fife Arms (Braemar)

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FINAL OF THE SCOTTISH CHEF OF THE YEAR 2019

FINAL 2019

THURSDAY 14TH MARCH

All other finalists will receive £150, certificate and respective medal.

The awarded medal is determined by the competitors points gained during the judging.

Post your photos to: #brakesscotland #savethechef #scottishchefs @BrakesScotland @ScottishChefs The most interactive post will receive a Brakes Scotland Hamper.

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FINAL 2019

Rothesay Rooms, Ballater

Wilde Thyme/Entier

Age: 33

Age: 34

Place of work: Rothesay Rooms, Ballater

Place of work: Wilde Thyme/Entier

Position: Head Chef

Position: Junior Sous Chef

Inspirational Chef, and why?

Inspirational Chef, and why? Raymond Blanc

Marco Pierre White, came from nothing to become one of the best chefs of our time.

Favourite Scottish Ingredient: Highland Game What would it mean to win SCOTY 2019?

It would mean so much to be recognised in the industry and to do Scotland proud.

Short Biography:

The 33-year-old then returned to Aberdeen and took up Head Chef positions at The Courtyard and Palm Court Hotel before he was approached to oversee the kitchen at the Rothesay Rooms in Ballater. Rothesay Rooms was established by HRH Prince Charles, The Duke of Rothesay’s charity The Prince’s Foundation in 2017, to help the village regain its footing by creating employment and encouraging tourism after floods swept through the village in late 2015 and the Old Royal Station was destroyed by fire in May that year.

With Ross at the helm, the restaurant has been a huge success and continues to serve up seasonal, creative dishes using fresh, locally-sourced produce. Ross has previously picked up North East Chef of the Year 2017, Seafood Chef of the Year 2017, Lamb Chef of the Year 2018, UK Game Chef of the Year 2019, and is delighted to have made the finals for Scottish Chef of the Year 2019.​

because I love his passion for food and what he’s achieved

Favourite Scottish ingredient: Highland Venison What would it mean to win SCOTY 2019?

It would mean the world to me.

Short Biography:

Neil first started cooking when he was 21 and landed his first kitchen role as a commis chef in a little cafe next to a garden centre in Cupar. After a year spent there he went on to work in Glenrothes, Kirkcaldy and Falkland mostly cooking high street pub grub. He applied for a job at Gleneagles Hotel having no qualifications (other than experience) - never thinking he’d get an interview let alone land a job there.

Neil spent almost three years at Gleneagles and gained two promotions whilst there -he learned so much not only about food and cooking but organisation and how important your team in the kitchen is. Just before leaving, he applied to Perth College to finally get a qualification in professional cookery and in his first year received the Tom Kitchin Perpetual Challenge Trophy for Culinary Excellence. In the same year, he won a silver medal in the sustainable fish dish competition at Scothot 2017. Currently, Neil works at Wilde Thyme part of the Entier family and every week is different - from private cheffing to weddings in castles and corporate events - with bespoke menus - this brings an element of continual change which keeps it fresh! When at home, Neil will probably make a curry as he love’s Indian food and the big flavours that come with it. His dream is to have his own restaurant one day!

MENU

MENU

Loch Duart Salmon Tartare - De Brik - Caviar - Fennel

Smoked Skye Langoustines, Charred, Pickled and Pureed Cauliflower, Apple, Cucumber, Coriander and Curry Oil

Invercauld Wood Pigeon - Haggis - Barwheys Cheddar Pickled Turnip - Apple - Horseradish

Post your photos to: #brakesscotland #savethechef #scottishchefs @BrakesScotland @ScottishChefs The most interactive post will receive a Brakes Scotland Hamper.

Aberdeen’s Ross Cochrane has been cooking since he was 19. After completing his training at Aberdeen College in 2005, Ross honed his skills by working as a chef at a variety of popular eateries in the local area including Woodbank House, Simpsons, The Olive Tree, Moonfish, Malmaison and the Udny Arms Hotel, before heading to St Andrews where he worked under MasterChef finalist Scott Davies in Rocca Restaurant.

4

NEIL RAMSAY

FINAL 2019

ROSS COCHRANE

Gigha Halibut, Peas, Broad Beans, Baby Carrots, Pickled Rhubarb, Potato ring, Pea Puree and Dulse Seaweed

Isle of Gigha Halibut - Leek - Chicken Wing - Smoked Haddock Dauphine Truffle & Chicken Emulsion

Charcoal Crused Glenfernate Estate Venison Loin coated with a Leek Ash served with a Smoked Artichoke Puree, Confit Fennel, Pan Roasted Butternut Squash, Kale and PortJus

Scottish Heather Honey Brulee - Rhubarb Curd - Cinnamon Doughnut Gin Poached Rhubarb - Creme Fraiche Ice Cream

Parma Violet Sorbet, Vanilla and Buttermilk Parfair, Chocolate Soil, Honeycomb and a Liquorice Tuile

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FINAL 2019

TONY BUKHSH

Age: 24

Age: 37

Place of work: The Seafood Ristorante

Place of work: Inspire Catering, NCR Dundee

Position: Sous chef

Position: Head Chef

Inspirational Chef, and why?

Inspirational Chef, and why?

The Seafood Ristorante

Grant Achatz, Alinea when you look at what he’s overcome personally to go onto have one of the best restaurants in the world is inspiring

Favourite Scottish Ingredient: Creel caught Xl langoustines Short Biography:

He then followed this at stints in restaurants around Scotland, coming runner up in the Young Scottish Chef Of The Year in 2015 whilst working at the Post Box Restaurant in Perth.

Following this Jamie linked up with Michelin Starred chef Davey Aspin working at Linthwaite House in Windermere. Forging a strong friendship he then followed Davey back to Scotland as Sous Chef at The Seafood Ristorante in St Andrews. Whilst working at the seafood Jamie has won SCOTTISH CHEFS young chef of the year(2017) CIS young chef of the year(2017), CRAFT GUILD YNCOTY semi finalist (2017) finalist and heat winner (2018).

He has also competed around the world with the Scottish Culinary team including the global chef in Prague (2017) and Kuala Lumpur (2018) young global chef Europe region RUNNER UP (2019) as well as winning a silver medal for hot kitchen at the culinary world cup in Luxembourg (2018).

MENU Skye Langoustine - Finer lime - rice - Green Curry Scrabster Monkfish - Yeast - Cauliflower - Grapes Dornoch Lamb Saddle - Pastilla - Carrot - Pecorino Valrhona Dulcey - Praline - Yorkshire Rhubarb - Rose

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Willie Pike, one of a kind and a very talented chef

Favourite Scottish ingredient: Smoked Scottish Salmon What would it mean to win SCOTY 2019?

It would mean the world to me to win SCOTY It is more than just a competition to me, words cannot say how much it would mean.

Short Biography:

Tony began as trainee chef in Bouzy Rouge in Glasgow while he was working there he got the opportunity to go to Gleneagles Hotel to work in the main kitchen for a week - it was a real eye opener. From this experience, Tony wanted to learn and develop as a professional chef.

He moved onto 78 Vincent St followed by Rococo where he continued his journey. He then moved to the Alloway Inn in Ayrshire as Senior Chef de Partie where he continued to hone his skills. Tony moved to Aberdeen where he worked at the Broadstraik Inn before joining Inspire Catering in 2010 as relief chef working in various outlets all over Scotland producing dishes for staff restaurants and Hospitality fine dining.

Post your photos to: #brakesscotland #savethechef #scottishchefs @BrakesScotland @ScottishChefs The most interactive post will receive a Brakes Scotland Hamper.

Jamie started his career at Murrayshall house hotel in his native Perthshire, here he worked under and completed an apprenticeship with chef and now good friend Craig Jackson, giving him a solid foundation to start his career. Whilst at Murrayshall Jamie took part in the TV programme The Chefs Protégé, getting to work and cook for chefs such as Tom Kitchin, Pierre Koffman, Albert & Michel Roux jr, Theo Randall & Ruth Rodgers, eventually going on to win it.

Inspire Catering, NCR Dundee

FINAL 2019

JAMIE MACKINNON

Previous Competitions Include: · Scottish Contract Catering chef of the year 2015 &2017 · Scottish Lamb PGI Surf and turf chef of the year 2017 · BCF chef of the year 2018.

Chefs that have Inspired me over the years include - Mary Robb, Andrew Fairlie, Albert and Michel Roux, David Hunt, Willie pike and Tony Singh. Tony would like to take this opportunity to thank David Pease and Lorna Macfarlane owners of Inspire Catering for their belief and continued support.

MENU Ember Seared Loch Fyne Oyster, Ember Cream, Cucumber, Apple, Lovage, Shallot Fraserburgh Langoustine, Fennel, Radish & Apple, Spinach & Sorrel Puree, Langoustine Hollandaise Invercauld Venison Loin Smoked & Salt Baked, Beetroot Puree, Hazelnut, Kale, Pomme Elizabeth, Spelt Layered Chocolate, Crème Fraiche Ice Cream, Kumquat Syrup, Sesame Tuille

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FINAL 2019

SCOTT JACKETT

Tor Na Coille Hotel, Banchory

Trump Turnberry

Age: 34

Age: 25

Place of work: Tor Na Coille Hotel, Banchory

Place of work: Trump Turnberry

Position: Head Chef

Position: Chef De Partie

Inspirational Chef, and why?

Inspirational Chef, and why?

Massimo Bottura, from when he established Osteria Francescana in 1995

Tom Kerridge

Favourite Scottish Ingredient:

Scottish Seafood and Game-you can’t beat it!

What would it mean to win SCOTY 2019?

It would be a great personal achievement and a real career high.

Short Biography:

Colin started his career at the Burt’s hotel in Melrose as a commis then moved on to the Roxburgh hotel and golf course near Kelso. He went on to travel to New Zeland and worked in various restaurants there. On his reutrn to the UK, he spent some time at Cringeltie House hotel and on the Isle of Harris. Colin was a finalist in the Scottish chef of the year 2017 and runner up in the Northeast of Scotland competition.

Favourite Scottish Ingredient:

Scottish strawberries when they are in season.

What would it mean to win SCOTY 2019?

It would be a fantastic achievement to win Scottish Chef of the Year, it would definitely progress my career further.

Short Biography:

Post your photos to: #brakesscotland #savethechef #scottishchefs @BrakesScotland @ScottishChefs The most interactive post will receive a Brakes Scotland Hamper.

Colin is the head chef at the Tor Na Coille hotel in Banchory and has been there for the past six years.

FINAL 2019

COLIN LYALL

Chef De Partie, Scott Jackett, is a rising star at one of Scotland’s finest culinary offerings - Trump Turnberry. The Glasgow native started his career working in kitchens as a young teenager and his flair for cooking was recognised at an early age. Citing Massimo Bottura as his biggest inspiration, Scott had his mind set on working for the best in the business and joined the team at Trump Turnberry in 2012. After honing his skills for three years in the kitchens of the iconic resort, Scott decided it was time to enter the world of competitive cooking after being encouraged by his colleagues. The young chef lived up to his budding reputation, taking home the silver medal for an exquisite Gressingham duck dish at ScotHot 2015.

During Turnberry’s £200 million renovation, Scott took his cooking talent around the world working for the luxury travel company Silversea Cruises. After developing his skills in some of the world most famed locations, Scott was eager to return to his culinary home at Turnberry. Keen to improve his depth of knowledge and abilities, Scott joined the resort’s award-winning pastry team.

In 2017 Scott won his second ScotHot medal, this time a bronze for plated dessert highlighting the chef’s new-found passion for pastry.

MENU

MENU

Scallop Tartare, Oyster Emulsion, Apple, Oyster Leaf, Fennel Gin “Pearl”

Cairnsmore Goats Milk Curd Foam Field Mushrooms, Truffle & Celeriac Crumb

Herb Crusted cod, stuffed Langoustine Tail, Cheese Sauce, Crispy Quails Egg

Ceviche of Bute Mackerel, Pickled Kumquat, Miso Soy Dressing, Avocado, Jalapeno & Radish

Seared Sirloin of Beef, Beef Cheek, Tortelloni, Bone Marrow, Carrot, Caramelised Shallot Puree, Jus Lemon Posset Mousse, Rhubarb Upside Down Cake, Rhubarb Meringue, Poached Rhubarb, Ginger Beer Sorbet

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Winston Churchill Estate Roe Deer, Seared Venison Loin, Dowhill Beetroots, Heirloom Carrots, Roasted Salsify & Venison Game Pie Valrhona Caramelia Chocolate Cremeux with Poached Pear, Breton Shortbread & Vanilla Bean Ice cream

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FINAL 2019

Entier Services

Fife Arms Hotel, Braemar

Age: 29

Age: 29

Place of work: Entier Services

Place of work: Fife Arms Hotel, Braemar

Position: Senior Sous Chef

Position: Sous Chef

Inspirational Chef, and why?

Inspirational Chef, and why?

Jun Tanaka because my time working with him taught me a new level of focus towards the seasons & techniques from the dishes that we served.

Gary Rhodes

Favourite Scottish Ingredient:

All Scottish Shellfish, truly world class.

What would it mean to win SCOTY 2019?

It would mean the world! Knowing that the talent pool is always so high and that it always takes an incredible standard to win, it would mean a lot to me to win Scottish Chef of the Year.

Orry has worked at the Chester Hotel, Aberdeen as Senior Sous Chef and previously worked at Number one at the Balmoral Hotel as well as Resturant Andrew Fairlie.

Orry has competed in a number of competitions including Scottish chef of the year, Game chef of the year, Culinary Olympics, Battle of the Dragon in Wales, North east Chef of the year, North east Seafood chef of the year

Favourite Scottish Ingredient: Shetland Scallops Short Biography:

Sam Ritchie has been a chef for 16 years and first started at the New Inn Hotel in Ellon where he first realised his passion for cheffing. Over the years, Sam has spent time working at the Cock & Bull, Balmedie then at Raemoir House Hotel, Banchory where he worked with a knowledgeable team headed by Executive Chef David Littlewood. Sam then moved to London to work at a restaurant called the Ninth, with Executive Chef Owner Jun Tanaka where the restaurant earned 1 Michelin Star in less than 10 months of opening. Most recently, Sam is a Sous Chef at the newly reopened Fife Arms in Braemar which was officially opened by the Duke & Duchess of Rothesay earlier this year.

Sam entered his first competition in 2008, Grampian Young Chef of the Year and in 2011 won Grampian Seafood Chef 2011, North East Chef 2012, North East Pastry Chef 2014 & recently coming 2nd in North East Pork Chef 2018.

MENU

MENU

Venison Tartar – Smoked Butter Emulsion – Pickled Shallot – Quail Yolk

Ember Seared Loch Fyne Oyster, Ember Cream, Cucumber, Apple, Lovage, Shallot

Cod Loin – Langoustine – Seaweed Tartlet – Broccoli Puree – Shellfish Sauce

Fraserburgh Langoustine, Fennel, Radish & Apple, Spinach & Sorrel Puree, Langoustine Hollandaise.

Duck Breast – Duck Thigh stuffed Confit Onion – Crisp Polenta – Heritage Carrot – Sage – Orange Jus Passionfruit Bavaroise – Chocolate - Salted Caramel Madeleine – Yogurt Espuma – Mango & Passion Fruit Sorbet

Post your photos to: #brakesscotland #savethechef #scottishchefs @BrakesScotland @ScottishChefs The most interactive post will receive a Brakes Scotland Hamper.

Short Biography:

10

SAM RITCHIE

FINAL 2019

ORRY SHAND

Invercauld Venison Loin Smoked & Salt Baked, Beetroot Puree, Hazelnut, Kale, Pomme Elizabeth, Spelt.

Layered Chocolate, Crème Fraiche Ice Cream, Kumquat Syrup, Sesame Tuille

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