A few north-east cooks shortlisted in prestigious Scottish Chef of the Year competitors

Whilst two top rated chefs have been shortlisted in the senior group, up-and-coming talent has been recognised in the junior edition.

Ross Cochrane, executive chef of the Rothesay Rooms and The Carriage in Ballater and Graham Mitchell, head chef of The Newmachar Hotel have both been shortlisted in the Scottish Chef of the Calendar year competition, organised by Scottish Chefs – The Federation of Cooks Scotland.

The duo are well-acknowledged cooks in the north-east culinary planet and have decades of practical experience driving them.

Ross Cochrane of the Rothesay Rooms and The Carriage in Ballater at his takeover at Orchid in Aberdeen.

Nevertheless, they aren’t alone as Scott Farquharson, junior sous chef at The Chester Resort in Aberdeen, who has worked at the premises two times about a period of three-and-a-fifty percent decades, has also made the finals of the junior version.

Both of those competitions will see 8 chefs in just about every class struggle it out to be named Scottish Chef of the 12 months.

Using position each two a long time, the levels of competition finals are commonly held at food stuff and consume clearly show, ScotHot, which is not going ahead this calendar year. As an alternative, the finals of equally senior and junior competitions will be held throughout two days and will acquire location at West Lothian College or university in Livingston, on Tuesday, April 27 and Wednesday, April 28.

2nd time blessed

Ross Cochrane, who also launched his own dine-at-residence business Roca Eating in the course of the pandemic has been retained busy by buyers across the north-east on the lookout for a flavor of high-quality eating.

The Rothesay Rooms, Netherley Position, Ballater.

This is his 2nd consecutive time becoming shortlisted in the senior class, possessing taken property a bronze medal at the last celebration.

“The very first time I did it was two several years in the past and there was a semi-last where by you experienced to cook your dishes. I went to the remaining at ScotHot 19 which is a significant exhibition, identical to Flavor of Grampian but in the SEC. I picked up a bronze medal then, and it was Orry Shand of Entier in Aberdeen who received that year (2019).

“The list of men and women in the finals is incredible and the line-up I would say is the strongest it has ever been. There is so numerous very well-acknowledged names and areas like Gleneagles, The Seafood Ristorante and The Raby Hunt.

Ross Cochrane at the Rothesay Rooms in Ballater.

“I have a bit of time just now and I know I’ve been carrying out the dine-at-dwelling with Roca Eating, but I assume I’ll have to get some time to truly refine all of the dishes I am working on. I’ll be using wild halibut for my starter, Wark Farm lamb for my principal, and my dessert is a acquire on rhubarb and custard.

“I know how good these cooks are but I know what I can do in my kitchen, as well, so we’ll see what transpires. It is terrific to be in the closing and it is some thing to glance ahead to. I haven’t definitely set much food stuff on plates for practically a year so it will be weird for everybody.”


Graham Mitchell, head chef at The Newmachar Resort in Newmachar is also seeking ahead to acquiring back to serving.

Graham Mitchell cooking at The Newmachar Hotel.

Possessing also released his individual good eating dine-at-residence services, Tarragon Catering, he also has been stored occupied in excess of the past couple months and suggests the competition this calendar year is of an very significant calibre.

He said: “I am unquestionably buzzing to have been chosen for the last of Scottish Chef of the Calendar year!

“The level of competition takes position every single two several years and the line-up this yr is one particular of the toughest I have found. It just goes to display that even with Covid-19 and the hospitality field getting shut down and on its knees, that the regular of chefs out there is nonetheless substantial and that they are pushing and highlighting the best of Scottish produce.

© Rory Raitt [email protected]
Graham’s foods at The Newmachar Resort.

“All of the entrants had to submit a 4-training course menu with recipes and images to the Scottish Federation of Cooks for the judging panel to choose the top 8 entries.

“It is a terrific issue for the north-east to have not a person, but two chefs symbolizing the place and obviously its great for The Newmachar Lodge and my catering and dine-at-house business enterprise Tarragon Catering. It will undoubtedly aid lift the profiles and highlight what I do.”

Junior chefs

Scott Farquharson, who has labored at The Chester Hotel two times over a interval of 3 and a 50 percent years was delighted to make the finals of the 2021 Younger Scottish Chef of the Calendar year.

He is the only agent amongst the juniors for the north-east and will face seven other individuals to take home the title.

© Provided by The Chester Resort
Scott Farquharson, junior sous chef at The Chester Resort (centre) with Glynn Purnell (remaining) at Signature Food Competition at the resort.

Stephen Gow basic supervisor of The Chester Lodge claimed: “We’re delighted to hear of this nomination for Scott it’s a marvellous achievement.

“We’re constantly eager to help youthful expertise in all office of the lodge and Scott is just one of our rising stars in the kitchen.”

AND HERE’S THE JUNIOR LINE UP…Scottish Chefs are delighted to announce the 2021 finalists for this year’s Scottish…

Posted by Scottish Cooks on Sunday, February 21, 2021

Aggressive cooking

Kevin MacGillivray, president of Scottish Cooks – The Federation of Cooks Scotland, is hunting ahead to the celebration and is delighted it has been ready to go forward.

He said: “We commonly host the finals at Scot Sizzling, but we’ve had to make other preparations as it isn’t heading forward this year. More than the two times we’ll judge both groups and we will be adhering to all Covid-19 restrictions and have social distancing and so forth. in area.

Kevin MacGillivray, president of the Federation of Chefs Scotland.

“The most vital factor is that the chefs get to cook in a stay last situation as it adds that bit of tension. Anyone cooks at the exact same time and there’s a three-hour cooking time will be allotted with 50 % an hour established up time. All competitors are requested to generate an amuse bouche for the judges within just 30 minutes of the commence
of the levels of competition and 50% of the mis-en-spot for this can be accomplished in progress.

“This yr we have experienced one of the optimum amount of entries over the years. Historically we would have experienced a semi-closing cook off for the seniors, but this year we did a paper judging with the Scottish Culinary Committee which we sit on the board of. We paper judged them on their recipes and their images. None of the judges saw the names or establishments of entrants so it was blind judged and we picked 8 to make it to the ultimate.”

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