A chef at the Cock and Bull at Balmedie has won a prestigious competition to be named Scotland’s ‘Surf and Turf Chef of the Year’.
Graham Mitchell, 31, head chef at the popular eatery, was one of six finalists in the inaugural competition and battled it out to pick up the crown at the Federation of Chefs Scotland annual conference held in Glasgow last week.
The six talented finalists were tasked to create dishes which combine two of the top ingredients of Scotland’s exceptional larder - Scotch lamb PGI and seafood. The dishes created by the final six were judged by a panel of top judges.
Graham’s dish of seared rump of Scotch lamb, potato tubes, pea puree, peas ala Francaise, crispy sweetbreads and langoustine tail was judged the winner and his dish was served to 350 top chefs from across the industry including Albert Roux at the annual conference.
The ingredients for the winning dish were sourced locally, lamb from Coutts the Butcher in Peterhead and the Langoustines from Peterhead Fish Company.
No stranger to winning competitions, Graham has also won Gold in the Grampian Seafood chef of the Year, Gold at the Scottish Culinary Championships in March for sustainable seafood and reached the final of the Scottish Game Chef of the Year in January.
He said: “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.”