Andrew Fairlie
of Gleneagles was the the unanimous choice of the judges to win the
inaugural Scottish Chef of the Year Award.
Winning the
award propelled the Michelin-starred chef into the media forefront.with
features in Sunday Times and Daily Mail.
Chefs Share Top Hotel Award
Charles Lockley
of Boath House in Auldearn, near Nairn, shared the Scottish Hotel Chef of
the Year Award with Simon Burns (left) of
Greywalls in Gullane.
Paul Collins Wins Rural Chef
Award
Paul Collins of
the Loft in Blair Atholl (right) won the first-ever Rural Chef Award.
Jean-Michel Gauffre of La Garrigue in Edinburgh picked up the City Chef
trophy, while Peter Jukes of the Cellar in Anstruther was named Scottish
Restaurant Chef of the Year.
Function Menu
Award Split
James Murphy (pictured right with Andrew Fairlie)
of the Glasgow Hilton shared the Function Menu Award with Duncan Gibson
(left) of Arisaig House.
Neil and Quentin Are Top Young
Chefs
Neil Mackenzie
(left) of Martins in Edinburgh was named the Scottish Young
Chef of the Year (aged 23-25). Quentin
Aurelian (right) of the Grange Manor Hotel in Grangemouth won the
Young Chef (under-22) category. Both chefs had to win a cook-off in front
of top chef judges. Each
chef was given
a basket of ingredients and asked to
produce a
two-course meal, including recipes and costings.
Braehead Boss Takes Supplier
Accolade
Craig Stevenson
of the revamped Kilmarnock-based Braehead Foods was named the Supplier of
the Year. Craig was singled out for his determination and for his
commitment to fresh produce and bringing new quality ideas to chefs.
