Winners - North East Chef of the Year

What a fantastic end to the Hospitality Training Aberdeen North East Chef of the Year competition! It was an unforgettable night for Entier, with four members of the Entier Family competing and each bringing home a medal. Huge congratulations to all!

First, congratulations to Glen Christie, one of our Fresh Olive Apprentices, who took home second place with a bronze medal in the Seafood Chef of the Year competition. Glen secured the win with 2 delicious seafood dishes of:

• Asian Inspired Scallop and Halibut Ceviche
• Katsu Monkfish with Coconut Sticky Rice, Garlic and Hazelnut Tenderstem Broccoli and Popcorn Mussels

In the Young Chef of the Year competition, we had Dean Davidson from our Wilde Thyme events division and Oliver Redgewell-Welch, another Fresh Olive Apprentice. Both were first-time competitors, and their results were outstanding.

Dean took home third place with silver medal with his three-course meal consisting of:

• Starter: Butter Roast Halibut Fillet, Pea, Broad Bean and Wild Garlic Fricassee, Wild Garlic Emulsion, Sea Herbs, Warm Buttermilk Dressing with Caviar and Finger Lime
• Main: Roast Lamb Loin, Crisp Black Olive and Parmesan Polenta, Asparagus, Morels, Pea Puree, Tomato Jus
• Dessert: Lemon and Elderflower Posset, White Chocolate and Mascarpone Cremeux, Pistachio and White Chocolate Crumb, Raspberries, Katy Rodgers Yoghurt Sorbet

Oliver, who only joined our apprenticeship scheme in September 2023, cooked his way to victory, taking home first place and a gold medal, what an incredible achievement. Oliver's menu consisted of:

• Starter: Pan Fried Turbot with Salmon Roe Butter Sauce, Cauliflower Puree, Dill Pickled Cucumber and Romanesco Florets garnished with Sea Purslane and Garlic Flowers
• Main: Hazelnut and Black Sesame Crushed Lamb Loin served with Fondant Potato, Asparagus, Seasonal Mushrooms, Wilted Wild Garlic, Tomato and Lamb Sauce, Garlic Emulsion garnished with Alyssum Flowers
• Dessert: Malt Pastry Tart with Brown Butter Sponge and Rhubarb, Glazed with Whisky Salted Caramel then topped with Puffed Quinoa, Candied Pistachios and Raspberry and Lemon Jelly, served with Vanilla Ice Cream and Rhubarb Compote garnished with Lemon Balm

Lastly, our Head Chef, Andrew Clark, was awarded the prestigious title of North East Chef of the Year, winning first place and a silver medal. The countless hours of preparation and hard work truly paid off with this well-deserved win. Andrew's winning dishes were:

• Vegan Amuse Bouche: Cashew Cream and Miso Filled Vegan Pasta with Peas, Broad Bean, Tomato and Mint
• Starter: Beef Fat Salmon, Crab, Pickled Vegetables and White Wine Sauce
• Main: Lamb Loin, Glazed Tongue, Lamb Fat Potato Rosti, Tenderstem, Goats Curd and Spiced Hazelnut
• Dessert: Glazed Raspberry Bergamot Mousse, Salted Caramel Chocolate Fondant Tart, Toasted Almond Ice Cream

We are incredibly proud of each chef’s performance. Congratulations on your remarkable accomplishments!

A special thank you to Orry Shand, Craig Palmer and Craig Coupar for all of your help. You have been fantastic teachers to the chefs competing, walking them through the process, being with them every step, and mentoring them to victory. Thank you.