Scottish Highland chef demos at uhi perth and north highland

Scottish Highland Chef Competition kick started with two demonstrations at UHI Perth and North Highland on the 6th and 7th of September.

Three-Star Michelin Chef Steven Doherty demonstrated how to cook the competition starter of hand-dived scallops baked in the shell with a fine vegetable julienne and lashings of white wine and Noilly Prat.

Two-Star Michelin Chef Stevie McLaughlin from Restaurant Andrew Fairlie demonstrated and example a venison dish our finalists could create for their main course. A noisette of wild borders roe dear with sauce poivrade and dauphine potato.

Stevie McLaughlin was joined by Restaurant Andrew Fairlie apprentice Connor Cameron who was on hand to offer advice to the young chefs and share some of what he has learned working at the Michelin Star restaurant in Gleneagles.

The final of Scottish Highland Chef is on 20th September and we cannot wait to see what our finalists serve up after these two inspiring demonstrations.