Young Highland Chef 2010 took place at Burghfield House in Dornoch on Saturday, 26thSeptember 2010.
Burghfield House is part of the North Highland College and is under the management of John Simpson who plays a vital part in raising the standards of hospitality throughout the Highlands by offering hands on training at the highest level.
Sponsors of the event included Albert Roux OBE, Tesco, Burghfield House, North Highland College, Ardgay Game, Forth Wines, Munro Fruit Merchants Tain, Mr. Leo Daly, Balblair Distillery, Tain Pottery and Russums.
Tain Flower Club ladies as usual added their special touch by arranging the flower displays for tables and elsewhere.
Competitors showed off their skills to seven of the UK’s most elite chefs led by the guru of haute cuisine Albert Roux OBE.
Albert Roux OBE -
www.albertroux.co.uk
GLEN WATSON, a partner in Roux Consultancy, oversaw the competition for Mr. Roux
Martin Wishart -
www.martinwishart.co.uk
Steven Docherty -
www.stevendoherty.co.uk
Brian Maule -
www.brianmaule.com
Andrew Fairlie -
http://www.gleneagles.com/hotel/restaurants/andrewfairlie
Derek Johnstone -
Masterchef goes from Burger King to running top hotel restaurant.
Derek Johnstone at Greywalls Hotel, where he is to become head chef at its Chez Roux restaurant.
Before the competition Mr. Roux said, “I’m looking forward to meeting the contestants and working with fellow judges. Young talent is so important to the future of the tourism industry in the Highlands with much to offer in terms of local produce.” He also said he loved being in the Highlands hence his decision to locate his first Chez Roux restaurant in Scotland.
The day was a very happy relaxed affair during which initially nervous competitors grew in confidence. The judges, keen to encourage and promote young talent, put the nervous competitors at their ease. Students from Burghfield House and North Highland College, Thurso worked very hard to ensure the success of the competition and the awards dinner under the eagle eye of Head Chef Gordon Smillie. Pupils from Charleston Academy Inverness acted as commis chefs to the competitors.
At the glittering Awards Ceremony attended by Richard Lochhead MSP, Cabinet Secretary for the Environment and Rural Affairs, John Thurso MP and Rob Gibson MSP, sponsors, competitors and partners, everyone enjoyed a special glass of Albert Roux’s own brand of champagne before winners were announced and prizes presented by Albert Roux.
This was followed by a beautifully thought out 3 course meal, prepared and cooked by the students and chefs of Burghfield House. Forth Wines sponsored the wine. Ardgay Game sponsored the venison and Munro Fruit Merchant sponsored all fruit, veg and dairy.
Due to illness Rob Gibson MSP kindly stepped in at the last minute as compere and also helped with the raffle.
Mr. Richard Lochhead said:-
“Scotland is home to the some of the finest produce – and most skilled chefs – in the world and it is a pleasure to attend the Highland Chef of the Year competition showcasing some of the best young talent in the Highlands. This is a competition recognising the dedication of young people to the ongoing global success of our food and drink industry."
“The sector is key to Scotland’s economic recovery. A crucial element of our National Food and Drink Policy is supporting skills development. The skills of these chefs help enhance Scotland’s reputation as a international land of food and drink, with the use of our first class raw ingredients."
Winner Fiona Murray from Skibo Castle, received £500, one week’s work experience and dinner for two at Le Gavroche in London all expenses paid, a trophy, certificate and a specially painted Tain Pottery Plate.
Amy Henderson, a student at Burghfield House, came second and received £250, as specially painted Tain Pottery Plate , trophy, certificate, and a Marcus Wareing cook book donated by Russums.
Amy has since been offered a work placement with Restaurant Martin Wishart.
Simon Wallwork, owner of The Glenview, Isle of Skye came third and received £100, a specially decorated Tain Pottery Plate, trophy certificate and a Marcus Wareing cook book donated by Russums.
All finalists received a signed copy of Michel Roux Jr’s Le Gavroche Cookbook, a trophy and a certificate.
John Thurso MP said afterwards:-
“I did so much enjoy the event at Burghfield House. It is indeed most encouraging that so many high profile chefs are ready to come north to judge the event and I certainly hope I shall have the opportunity to attend many more such events”
Rob Gibson
Scottish Parliament - Current Motions and Amendments
Monday 11 October 2010
Rob Gibson: First Young Highland Chef of the Year—That the Parliament congratulates Fiona Murray of Helmsdale, the winner of Young Highland Chef of the Year 2010 at the inauguration of what it considers a prestigious competition held in the Burghfield House Hotel, Dornoch, organised by Taste of Tain; notes that the event attracted a panel of judges, led by Albert Roux, from what are considered some of the top restaurants in the country, including Glen Watson, Steven Docherty, Brian Maule, Andrew Fairlie, Martin Wishart and Derek Johnstone; welcomes the foresight of the organiser of the Taste of Tain team, Carole Herd, in collaborating with the Burghfield hotel school, which is part of the North Highland College of the UHI Millennium Institute, to inaugurate what can become an annual competition, thanks to the generosity and commitment of Albert Roux and the leading chefs whom he has trained, that will emphasise the talent among young Highland chefs and the fresh and nutritious produce available locally for their art to flourish; thanks all 14 contestants for what it considers was a culinary delight, and wishes them all good fortune in the cause of fine dining and the example set by chefs in hotels and restaurants far from the large cities.
Supported by: Mary Scanlon, Bill Kidd, Jamie McGrigor, Kenneth Gibson, Stewart Maxwell, Joe FitzPatrick, Jamie Stone, Aileen Campbell, Bob Doris, Gil Paterson, Jamie Hepburn, Robin Harper, Dave Thompson, Stuart McMillan
