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North East Scotland Chef & Restaurant of The Year 2024 - News

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G McWilliam

Entier Ltd

Chefs North East

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Winner of the North East of Scotland Chef of the Year 2024 was Andrew Clark, Entier Ltd

 

Menu consisted of:

 

Vegan Amuse Bouche

Cashew Cream & Miso Filled Vegan Pasta with Peas, Broad Bean, Tomato and Mint

Starter

Beef Fat Salmon, Crab, Pickled Vegetables and White Wine Sauce

Main

Lamb Loin, Crispy Glazed Tongue, Lamb Fat Potato Rosti, Tender stem, Goats Curd and Spiced Hazelnut

Dessert

Glazed Raspberry Bergamot Mousse, Salted Caramel Chocolate Fondant Tart, Toasted Almond Ice cream

 

 

 

Winner of the North East of Scotland Young Chef of the Year 2024 was Oliver Redgwell-Welch of Entier Ltd

 

Menu consisted of:

Starter

Pan fried turbot with salmon roe butter sauce, cauliflower puree, dill pickled cucumber and Romanesco florets garnished with sea purslane and garlic flours

Main

Walnut and black sesame crusted lamb loin served with fondant potato, asparagus, seasonal mushrooms, wilted wild garlic, tomato and lamb sauce and garlic emulsion garnished with alyssum flowers

Dessert

Malt pastry tart with brown butter sponge and rhubarb, glazed with whisky salted caramel then topped with puffed quinoa, candied pistachios and raspberry and lemon jelly, served with vanilla ice cream and rhubarb compote garnished with lemon balm

 

Winner of the North East of Scotland Seafood Chef of the Year 2024 was Rita Njeru, Falls of Feugh Restaurant, Banchory.

Menu consisted of:

 

Starter of Ravioli; North Sea Hake, Johnshaven Crab, Poached Langoustine, Wild Garlic, and Goerdie’s Courgette

 

Main - Salmon Florentine; Salmon, Spinach & Arran Cheddar, Nutty Caraway Cabbage and Pancetta, Lobster Croquette, Grapefruit & Vanilla Sauce

 

Finalists

Senior Chef of the Year

Ross Boyd, Amuse

Stephen Castle, Braided Fig
Andrew Clark, Entier

Callum Davidson, Saplinbrae Hotel

Kyle Jackson, The Albyn

Sam Jackson, The Albyn

Neil Robertson, Fife Arms Braemar


 

Young Chef

Annemiek Daggert - Glenfiddich Distillery

Dean Davidson – Entier

Jay Dickson, Kildrummy Inn

Dylan Duncan – Tarragon

Cole Flockhart - Mara Wine Bar

Kyle Grant, Fourmile House

Ellie Gray Chester Hotel

Alan Hincenbergs, Raemoir House

Pheobe Lawson, Amuse

Oliver Redgwell-Welch, Entier

Grady Reid, Tarragon

Samuel Robertson, Saplinbrae

Nicol Smith, Newburgh Inn

Luke Wraight, Meldrum House

 

Seafood Chef of the Year
Ross Boyd, Amuse

Glen Christie, Entier

Ziggy Danelius, Bistro Verde

Alex Dando, Atrium

Grant Eden, The Royal and Northern University Club

Rita Njeru, The Falls of Feugh Restaurant

Connor Robb, Café 83

Kayne Smith, Newmachar Hotel


Restaurant of the Year - Finalists
Amuse (Kevin Dalgleish)

Kildrummy Inn (David Littlewood)
Tarragon (Graham Mitchell)
The Tolbooth Restaurant (Paul Mair)


Casual Dining of the Year - Finalists
Cove Bay Hotel, owner Guy Craig
Braided Fig, Chef Proprietor Steven Castle
Mara, chef proprietor Ross Cochrane

The Atrium, Head Chef Alex Dando

 

HEADLINE SPONSORS

Chefs North East

Entier

G McWilliam

Modern Apprenticeships

Do you want to further your staff training and enhance your employee's capabilities?

Modern Apprenticeships do just that. Apprentices will have full access to a tutor, with regular visits and a structured training plan while they earn. Most Modern Apprenticeship places are fully funded so get in touch if you want more information.

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We are excited to announce our mandatory 2-hour licensing training is now available via our e-learning portal! Get in touch on 01224 749100 or info@hospitality-training.org.uk for more information. 

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