Our Legacy
Our Story - Hospitality Training's Impact on the Culinary Arts – A Legacy in the North East
In the North East of Scotland, Hospitality Training continues to be a driving force behind one of the most vibrant culinary communities in the country. The North East of Scotland Chef of the Year competitions—both Senior and Young Chef categories, are not only a celebration of skill and passion, but a proud showcase of the region’s remarkable talent and training.
Over the years, these competitions have launched some of Scotland’s most respected chefs. Former winners David Littlewood, proprietor of the renowned Kildrummy Inn, Orry Shand, Executive Chef at Entier, Craig Palmer of Wild Thyme, and Andrew Clark of Entier have gone on to earn some of the most prestigious accolades in the industry.
David, Orry, and Craig have each been crowned Scottish Chef of the Year, while Andrew Clark added to the region’s reputation by winning the highly coveted Andrew Fairlie Scholarship. Orry Shand has also gained international recognition as manager of the Scottish Culinary Team, and in 2025, claimed the esteemed Craft Guild of Chefs National Chef of the Year title. Nae bad for some loons fae the North East!
But while we celebrate our legacy, our eyes are firmly set on the future. One name already making waves is Oliver Redgwell Welsh, a rising star from Entier, who at just 19 years old has already amassed an extraordinary list of achievements. Currently completing his Modern Apprenticeship in Professional Cookery with Hospitality Training, Oliver has won everything he has set his sights on: North East of Scotland Young Chef of the Year, North East of Scotland Season’s Chef of the Year, and Scottish Young Chef of the Year.
With talent, discipline, and dedication well beyond his years, Oliver now waits patiently until he’s old enough to enter the Senior Chef category—a moment the region is already eagerly anticipating.
