Finalists unveiled for 2018 Surf ‘n’ Turf Chef of the Year

The search is on to find the next ‘Scotch Lamb, Surf ‘n’ Turf Chef of the Year’ as six of Scotland’s top chefs battled it out in the final cook off this week.

Passion, creativity and talent was definitely on show at the Levenmouth Campus of Fife College as the chefs competed against each other to impress the judges in the competition, which is a joint initiative, run by Quality Meat Scotland’s Scotch Beef Club and Seafood Scotland.

The talented chefs were challenged to create well balanced dishes which combine two of the top ingredients of Scotland’s excellent larder – Scotch Lamb PGI and Seafood from Scotland.

The dishes created by the final six chefs, who are all members of the Scotch Beef Club and/or Scottish Chefs were judged by a panel of six top judges, who come from different areas of the Scottish food industry.

The judging line-up included four experienced Scottish chefs as well as representatives from Seafood Scotland and the National Sheep Association who cast a critical and expert eye over the delicious combinations of land and sea.

The finalists are; Barry Gamble of Chelsea Market, Finnieston, Glasgow who created a dish of Scotch Lamb Loin, Orkney scallop, Black garlic & Dashi.

[[{"fid":"43893","view_mode":"default","fields":{"format":"default","field_file_image_alt_text[und][0][value]":"A glimpse at the final six dishes, showcasing Scottish produce from land and sea: Scotch Lamb and Seafood from Scotland. ","field_file_image_title_text[und][0][value]":"A glimpse at the final six dishes, showcasing Scottish produce from land and sea: Scotch Lamb and Seafood from Scotland. "},"type":"media","link_text":null,"attributes":{"alt":"A glimpse at the final six dishes, showcasing Scottish produce from land and sea: Scotch Lamb and Seafood from Scotland. ","title":"A glimpse at the final six dishes, showcasing Scottish produce from land and sea: Scotch Lamb and Seafood from Scotland. ","height":480,"width":377,"style":"width: 377px; height: 480px; float: right; margin: 5px;","class":"media-element file-default"}}]]Chris Batt of The Sheraton Grand Hotel & Spa in Edinburgh with his Scotch Lamb loin, purple cauliflower, confit kohlrabi, Lamb sweetbreads, butter poached Langoustine tail and a langoustine and hazelnut crumb.

Glen Yorke of Sodexo who served Roast cannon of Scotch lamb with butter poached Scottish lobster, served on a heritage carrot puree with wilted spinach on a celeriac fondant, rich lamb reduction and bisque.

Kamil Brzezinski of Porter and Fi, Edinburgh who cooked Scotch Lamb and crab croquette with Jerusalem artichoke puree, sea buckthorn gel, crispy cavolo nero and a red wine jus.

Ross Cochrane of Rothesay Rooms in Ballater with his seared Scotch Lamb, shallot, roast corn, pannise, Isle of Mull scallop, young veg, Scotch Lamb cheek and Jus.

Sean Abernethy from Scalloway Hotel, Scalloway Shetland who cooked Shetland cannon of Scotch Lamb, rolled in dehydrated scallop roe, fresh scallops, scallop beignets, fennel, baby vegetables, minted potato croquette, black pudding, lamb jus and a savoury tulle.

The overall winner will be announced at the annual Scottish Chef’s Conference dinner on Monday 5th November 2018 at DoubleTree by Hilton, Glasgow, where Scotch Beef PGI will be served along with other Scottish produce in a street food style banquet.

To make victory taste even sweeter, the winner will be treated to a one-night stay for two at the five-star Balmoral Hotel in Edinburgh, as well as a three-course meal for two at its Michelin star, fine dining restaurant and member of the Scotch Beef Club, Number One at the Balmoral.  

“We hope this competition will encourage chefs to explore the versatility of Scotch Lamb and Seafood from Scotland, celebrating the unique dishes that can be created when combining the two products from land and sea. It would be wonderful for chefs to consider Scotch Lamb as a tasty alternative for the traditional surf and turf,” said Ciara El-Mansi, PR & Marketing Executive at QMS.

“In the second year of the competition we are delighted to have received some spectacular ideas and really creative dishes which have truly impressed the renowned judging panel and given them a great selection of recipes to choose from.”

For more information about the Scotch Lamb PGI Surf & Turf Chef of the Year competition, email Ciara El Mansi at Cel-mansi@qmscotland.co.uk