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Grampian Chef and Grampian Restaurant of the Year 2014

The final of last year’s competition took place on the 25th & 26th of May at North East of Scotland College. Thirty six of Aberdeen’s top chefs took part in a cook off to identify the winners from the 5 competition categories, Grampian Hotel/Restaurant Chef of the Year, Grampian Young Chef of the Year, Grampian Contract Chef of the Year, Grampian Pastry Chef of the Year and Grampian Seafood Chef of the Year.

The panel of judges were Kevin MacGillivray President of the Federation of Chefs Scotland, Joe Queen, Vice President of the Federation of Chefs Scotland, Stephen McLaughlin, Head Chef, Andrew Fairlie at Gleneagles, David Littlewood and Ian MacDonald.

The competition is organised by Hospitality Training, Scotland’s only industry specific Group Training Association. Karen Black, General Manager said, "The competition provides our sector with an opportunity to showcase the talent of chefs in Grampian. The competitors have been preparing for months for today’s cook off and we were most impressed with standard of dishes using locally sourced ingredients that were presented".

The overall winner of the Grampian Chef of the Year was David Matheson, Entier. David’s winning menu consisted of :

Citrus and shellfish consommé, langoustine, tortellini, cucumber, shimiji and fennel

Loin of Lamb, crisp sweetbread, shallots, white asparagus, morels and truffle

Chocolate and peanut butter fondant, crumbs and cherry

The competition aims to forge strong links between chefs and local suppliers and producers. A key partner in the success of the competition is the Grampian food Forum. Among a prizes for the winners of Grampian Chef and Young chef is the opportunity to participate in the Taste of Grampian. The finals will be followed by an awards dinner at the Marcliffe Hotel and Spa.

Overall Winner - David Matheson - Entier

Grampian Hotel/Restaurant Chef of the Year
Winner - Ryan Patterson – Cock & Bull (silver)
2nd Colin Lyall – Tor Na Coille (silver)
3rd Richard Nair – Pittodrie House Hotel (bronze)

Runners up: 
Dariusz Boczek – The Marcliffe Hotel & Spa (bronze)
Paul Grant – Mercure Ardoe House Hotel (bronze)
Neil Hudson – The Cowshed (bronze)
Miles Craven – Fusion Bar and Bistro (merit)
Rolan Dack – Eat on the Green (merit)

 

Grampian Contract Chef of the Year
Winner - David Mathieson – Entier (gold)
2nd Craig Watt – Entier (silver)
3rd Michael Middleton – Entier (bronze)

Runners up 
Alisdair MacSween – Entier (bronze)
Mark Pollock – Entier (bronze)
David Morrison – Sodexo Remote Sites (bronze)

 

Grampian Young Chef of the Year
Winner - Matthew Lobban – The Chester Hotel (gold)
2nd Alexander Rothnie – The Courtyard (gold)
3rd Ethan Forsyth – Fusion Bar and Bistro(silver)

Runners up 
Danielle Ritchie – Entier (bronze)
Fraser Rodman – Udny Arms (bronze)
Alix Frost – Entier (bronze)
Grant Roberts – Mercure Ardoe House (bronze)

 

Grampian Seafood Chef of the Year 
Winner - Bob Miller – The Milton Restaurant, Crathes (silver)
2nd Graham Mitchell – The Chester Hotel (silver)

Runners Up 
Lewis Hewitt – The Tippling House (silver)
Ross Cochrane – Soul Bar (silver)
Jan Maslanska – Atlantis (silver)
Mark Bannerman – Entier (silver)
Alexandros Angelogiannis – Mercure Ardoe House (silver)

John Hutcheon - Tor-Na-Coille (bronze)

Grampian Pastry Chef of the Year 
Winner - Sam Ritchie – Raemoir House Hotel (silver)
2nd Flynn Pirie – The Milton Restaurant (silver)

Runners Up 
Julien Miran – Entier (silver)
Glenn Aitken – Mercure Ardoe House Hotel (silver)
Cameron Woodhouse – The Chester (silver)
Barry Owen – Tor Na Coille (bronze)
Nikki Donald – The Mariner (merit)

 

Main Sponsors:
Entier, G. McWilliam, ESS/Eurest, Braehead Foods, Tuffiff's of Montrose

Supported by:
Federation of Chefs Scotland, North East Scotland College, Simpson’s Buckie,  Marcliffe Hotel and Spa, Steelite, The Press & Journal

For More Information Contact: 
Karen Black 
Hospitality Training