Culinary Excellence Crowned: North East of Scotland Chef & Restaurant of the Year Winners Announced
By Karen Black
Published: May 29, 2025
A celebration of talent, excellence, and passion, the North East of Scotland Chef and Restaurant of the Year Competition took centre stage on May 26th, cementing its place as one of Scotland’s most respected culinary contests. Organised by Hospitality Training Aberdeen, the event brought together the region’s brightest chefs and most ambitious venues in a showcase of innovation, technical skill, and locally rooted cuisine.
Elevating the Industry
The cook offs took place at North East Scotland College, Aberdeen, the competition was judged by a panel of esteemed culinary professionals, including Michelin-starred chefs Stephen McLaughlin and Mark Donald, Kevin MacGillivray, Willie Pike MBE, Orry Shand (Craft Guild of Chefs’ National Chef of the Year), and Craig Palmer, former Scottish Chef of the Year.
Kevin MacGillivray, who chaired the judging panel, praised the standard of the finalists:
“We are always honoured to judge this competition. The quality of cooking in the North East is to be commended, and the creativity shown this year. The younger chefs in particular showed great resilience today and really tried their best. They have learned a great deal from the experience and I look forward to see how they take advice onboard and develop to do even better next year”
A Victory with Legacy: Chef of the Year
Fraser Hobday, Entier Ltd
Chef of the Year 2025
This year’s most coveted award went to Fraser Hobday of Entier Ltd, whose refined and seasonal menu impressed the judges with its balance, and modern Scottish identity. Fraser now becomes the fourth chef from Entier Ltd to claim the title — a testament to the company’s commitment to nurturing culinary excellence.
His winning dishes included:
Poached duck egg, Jersey Royals in kombu stock, Crowdie & lovage velouté, peas
Pork fillet with faggot, potato rosti, giant asparagus, caramelised apple, burnt apple purée, jus
Poached rhubarb & stem ginger mille-feuille, toasted almond & vanilla ice cream
Spotlight on Emerging Talent
Young Chef of the Year
Jay Dickson, The Kildrummy Inn
Jay works at The Kildrummy Inn, an established gem on the local culinary map owned by David and Sophie Littlewood. The inn boasts a reputation for excellence, having secured numerous awards including AA Inn of the Year and two rosettes. Jay impressed judges with a menu that demonstrated both skill and a confident expression of regional flavours.
Tortellini of spiced cod, crispy langoustine ‘scampi’, squash purée, spicy langoustine bisque
Fillet & cheek of Grampian pork, fondant potato, spring vegetables, trotter jus
White chocolate mousse, poached rhubarb, lemon curd ice cream, browned butter & lemon frangipane
Seafood Chef of the Year
Oliver Redgwell Welch, Entier Ltd
A true rising star, Oliver won the Young Chef category in 2024 and was recently crowned Scottish Young Chef of the Year 2025. His refined seafood dishes display remarkable skill and creativity for a 19 year old, a talent to watch as his career develops.
Langoustine tartar, horseradish buttermilk sauce, dill oil, yeast-battered claw, langoustine emulsion
Barbecued John Dory, Jersey Royal fricassée, barbecued asparagus, chervil emulsion, dashi butter sauce
Dining Distinction: Restaurant Awards
In parallel with the chef competitions, the restaurant categories were evaluated through anonymous inspections, led by David Cochrane (CEO, HIT Scotland), Craig Palmer, and Craig Rochester of Wild Thyme. These awards recognised excellence in service, atmosphere, and guest experience.
Restaurant of the Year: The Udny Arms Hotel, Newburgh
A beautifully refurbished coastal venue delivering refined Scottish cuisine in an unforgettable setting. Matthew Lobban, Head Chef at the Udny Arms, brings a vast culinary background spanning over 16 years, having worked in many of Aberdeen’s top kitchens including The Chester Hotel, Number 1 Bar & Grill, and most recently, Amuse by Kevin Dalgleish. Matthew brings a wealth of experience and a passion for innovation, with a strong focus on locally sourced ingredients to create mouth-watering, contemporary Scottish dishes that reflect the best of the region.Casual Dining Restaurant: Mara Wine Bar, Aberdeen
Winning for the second year in a row, Ross and Carolina Cochrane’s wine bar continues to impress with its relaxed charm and authentic Italian-inspired menu.Best Drinks Venue: Elsa’s Cocktail Bar, Fife Arms Hotel, Braemar
A luxurious and intimate bar experience with a focus on handcrafted cocktails and premium Scottish spirits.
“The professionalism and hospitality we experienced across Aberdeenshire was remarkable,” said Cochrane. “These venues take pride in training their teams and delivering an unforgettable guest experience.” David Cochrane
Honouring a Pillar of the Community
A special award recognising years of support for young chefs, the culinary arts in the region, and judging expertise was presented to Joe Queen of Archerfield House Hotel at the awards dinner. This honour celebrates Joe’s longstanding contribution to nurturing talent and upholding excellence within Scotland’s hospitality industry.
Leadership and Legacy
Peter Bruce, Chairman of Hospitality Training Aberdeen, expressed his immense pride in the competition and its role in showcasing the finest culinary talent of the North East. He made special mention of past chairman Stewart Spence and long-serving committee member Wilson Anderson for their tireless dedication to ensuring the competition’s continued growth and lasting legacy.
“Their commitment has been instrumental in shaping this competition into the prestigious event it is today, securing a bright future for the region’s culinary arts,” said Bruce.
A Celebration of Community, Craft, and Collaboration
At the awards dinner held at The Marcliffe Hotel, Karen Black, General Manager of Hospitality Training Aberdeen, emphasised the collaborative spirit behind the event:
“This competition is about more than just accolades — it’s about promoting careers, supporting training, and nurturing the future of our industry. The continued support from chefs, employers, educators, and sponsors makes all of this possible.”
Special thanks were extended to all of the sponsors, who generous is key in making the event happen, in particular the headline sponsors Entier Ltd, Chefs North East, G.McWilliam, and Strachans.
A Taste of What’s to Come
The North East of Scotland Chef & Restaurant of the Year Competition doesn’t just recognise culinary excellence — it inspires it. With the next generation stepping confidently into the spotlight, and institutions like Entier Ltd continuing to lead by example, the region’s gastronomic future is in capable, creative hands.
The stage is set. The knives are sharp. Scotland’s next great dishes are already in the making.
