As one of Scotland’s most prestigious and respected culinary contests, the North East of Scotland Chef of the Year & Restaurant of the Year competitions will once again be putting the spotlight on the fresh talent coming out of the region’s kitchens.
The event, which was launched in its current format in 2002, is the largest regional culinary competition of its type in Scotland and aims to raise levels of culinary excellence and encourage the use of the quality local ingredients being produced in the north east. Each year, the best and most creative chefs compete for the best Chef titles which can open doors to future success and create many industry opportunities.
The two-day competition, which takes place on the 10th and 11th June, includes a glittering awards dinner at Elphinstone Hall in Aberdeen which this year will welcome Michael Bremner, Chef Proprietor of the award-winning restaurants 64 Degrees and Murmur in Brighton, as guest speaker.
Renowned for being the 2017 winner of the ‘Great British Menu’, the acclaimed chef is originally from Insch in Aberdeenshire and began his professional culinary journey as a commis chef at the nearby Pittodrie House Hotel before moving to London to develop his skills at some of the capital’s top restaurants including the Michelin starred Orrery and Marco Pierre White’s Quo Vadis.
Karen Black, General Manager of Hospitality Training which organises the awards, said;
"We are absolutely delighted that Michael, a former apprentice of Hospitality Training, has agreed to speak at our awards dinner this year. He is a true inspiration to any budding young chef having started off his career washing pots in the kitchen at Pittodrie House Hotel and then progressing through the ranks to owning two restaurants of his own.
“As an industry body, we firmly believe that the North East of Scotland Chef and Restaurant of the Year competition is a vital platform, from which our industry can positively promote and show case the continued improvements being made by business proprietors and Head Chefs in their delivery of a quality dining experience to customers".
The main categories in this year’s awards are:
• Chef of the Year
• Young Chef of the Year
• Pastry Chef of the Year
• Seafood Chef of the Year
• Pork Chef of the Year (pork supplied by QMS)
• Restaurant of the Year
• Hotel Restaurant of the Year
• Bar Food Award
• Best Afternoon Tea
The final of the chefs’ cook-offs will be judged by a panel from the Federation of Chefs Scotland using international culinary marking criteria. Prizes for the winners include specially commissioned trophies and Federation of Chefs Scotland medals.
For all the latest news about the competitions click here.
For full details of the rules and timings click here
For information on how to apply and the online entry form click here
2017 saw some of the highest standards in cooking in the region. The full listing of winners from each section is available here.
There are a variety of prizes on offer to the winners of each category. Prize List