SEARCH FOR OUTSTANDING HIGHLAND CHEFS
Chefs from across the Highlands of Scotland are being invited to enter the Master Chefs of Great Britain’s competition, Scottish Highland Chef.
Free to enter and open to anyone over the age of 18.
Steven Doherty and Master Chefs of Great Britain Chairman George McIvor
The concept was originally launched by Albert Roux over 10 years ago. Now Roux’s former Head Chef, Steven Doherty, of La Gavroche in London and the first three-star Michelin restaurant in the UK, is spearheading this exciting initiative to find the best culinary talent in the Highlands of Scotland.
Scottish Highland Chef is a homage to the great chef who loved the Highlands and called Scotland the ‘Larder of Europe’ for our outstanding produce.
This new platform will also enable young chefs across the Highlands of Scotland to further their careers. Steven Doherty will be hosting demonstrations on 6th and 7th September before the final which will be held on 20th September.
The competition judges will be led by Steven Doherty, and the winner and runner up will be awarded stages at Michelin star restaurants in the UK, a cash prize and more.
For more information about how to enter the competition please email partners@masterchefsgb.co.uk.
T H E C H A L L E N G E
Please create a three-course dinner menu for 2 covers based around the following:-
Starter: Scallop cooked in Shell
Recipe attached all ingredients to be supplied by Master Chefs of Great Britain
Main: Loin of Venison
Served with 3 garnishes plus a potato dish or garnish and served with a sauce, dressing or jus.
Ingredients to be drawn from the attached Larder list, no other ingredients will be permitted.
Dessert: Scottish Berries
A dessert recipe using Scottish berries of choice, and whisky or gin. The dish is free interpretation.
NB no pre-prepared ingredients will be allowed in the creating/making of this dessert.
This dish is to be costed along with a selling price
Time Allowed: 2hrs 30 mins
2 x Scallop in Shell, 400g x Loin of Venison, Scottish Berries, Glenlivet Malt Whisky and Kings Hill Gin will be supplied for the final only.
Finalists will need to email their larder list of ingredients to partner@masterchefsgb.co.uk which will be provided for each finalist.
No pre-peeled, washed vegetables will be allowed.
No pre-made pastry will be allowed except for the scallop starter where the puff pastry will be supplied.
Help will be provided for prep, clearing and washing up.
Competitors to be judged on:-
Taste / Presentation / Creativity / Workmanship
