The Scottish Chef of the Year has now been crowned after an intense battle between eight of Scotland’s most highly acclaimed chefs at ScotHot yesterday.
The competition took place at the SECC in Glasgow and was proudly sponsored by Brakes Scotland.
For the final round, SCOTY chefs were asked to reproduce the dishes that they cooked in the semi-final heats back in February 2019. The final 8 chefs had to produce a 3-course meal of their choice for 4 covers. The finalists developed their own menus for the heats but it was a requirement that one course had to include fish. In addition, chefs were asked to produce an amuse bouche for the judges within the first 30 minutes of the competition starting.
Orry Shand of Entier was awarded the title sponsored by Brakes Scotland, receiving £1,500, the coveted SCOTY trophy and two tickets to the 25th Anniversary dinner of Scottish Chefs which will be held later in the year.
“I am absolutely delighted – I can’t believe all the hard work has paid off. I was in such a tough field and to win today is the pinnacle of my career. It means everything.”
Shand cooked a starter of Cod Loin and Langoustine with a Seaweed Tartlet, Broccoli Pureé & Shellfish sauce followed by Duck Thigh stuffed confit onion, Crisp Polenta, Heritage Carrot with an Orange Jus for the main course. For dessert, Orry served a Passionfruit Bavaroise with a Salted Caramel Madeleine, Yogurt Espuma and a Mango & Passionfruit sorbet.
SCOTY judges, Kevin MacGillivray, Joe Queen, Bruce Sangster, Willie Pike and previous Scottish Chef of the Year winner, Lorna McNee, had a rigorous criteria for marking the dishes, considering all aspects of: presentation, seasonality, provenance, working methods, technique and culinary skills. The judges were also scoring on wastage, hygiene, timing, quality and balance of textures and flavours as well as the overall presentation of each dish.