A top Scottish Chef has been crowned Scotch Lamb Surf & Turf Chef of the Year in a national competition run jointly by Quality Meat Scotland’s Scotch Beef Club and Seafood Scotland.
Graham Mitchell of the Cock and Bull in Aberdeenshire battled against 5 other chefs in the final cook off. The talented chefs were tasked to create dishes which combine two of the top ingredients of Scotland’s exceptional larder – Scotch Lamb PGI and seafood from Scotland.
The judging line-up included opinion leaders, experienced Scottish chefs, Seafood Scotland, gastronomy students from Queen Margaret University and acclaimed food writers who cast a critical and expert eye over the delicious combinations of land and sea.
The other 5 finalists were; Tony Bukhsh of Inspire Catering, Barry Gamble of Chelsea Market, Finnieston, Glasgow, Kamil Brzezinski of Porter and Fi, Greig Rose of Porterhouse Aberdeenshire and Victor Garcia of Porterhouse Aberdeenshire.
Chef Mitchell impressed the panel by serving a pan seared rump of Scotch Lamb with potato tubes, pea puree, peas ala francaise, crisp sweetbread and langoustine tail. He was presented with the prestigious title at the annual Scottish Chef’s Conference (6th November) where his award-winning dish was served at the conference dinner.
To make victory taste even sweeter, Mr Mitchell will be treated to a two-night stay at the Gleneagles Hotel and Golf Resort in Auchterarder, who are a member of the Scotch Beef Club, as well as a three-course meal for two at its two-Michelin star fine dining restaurant, Andrew Fairlie at Gleneagles.
He will also have the chance to visit a QMS quality assured local farm to learn more about the whole chain assurance which underpins Scotch Beef and Scotch Lamb, with all travel expenses included.
Graham Mitchell Said: “I am over the moon to be named Scotch Lamb, Surf and Turf Chef of the Year 2017, I was up against some tough opponents. It was great to see so many different takes on surf and turf, a great experience prepping my dish for the conference and brilliant having the top chefs of Scotland eating my food.”
Ciara Etherson, Marketing Executive at QMS said: “The competitors have shown off their creative flair with surf and turf recipes based on quality products such as Scotch Lamb PGI and Scottish Seafood. Graeme’s dish was truly spectacular and tantalised the taste buds of the renowned judging panel. Hats off to the chef.“
Clare MacDougall, Trade Marketing Manager from Seafood Scotland said: “We are delighted to co-sponsor this prestigious award for the Scottish Surf and Turf Chef of the year. This accolade showcases the best of what Scotland has to offer from both land and sea.”