A LOCAL chef has triumphed in a prestigious competition to find the Young Scottish Seafood Chef of the Year.
Orry Shand, who works at the ‘Eat on the Green’, claimed the title after beating five other finalists in the contest at the Edinburgh School of Food and Wine, Newliston.
The finalists cooked a seafood starter and main course dish using a selection of sustainable species from Scottish hake, herring, haddock, megrim, squid, crab and scallops.
For his winning dishes, Orry served seared scallops with crab and cucumber cannelloni, carrot and vanilla puree, summer vegetable salad and lime vinaigrette, followed by salted hake with herb and parmesan crust, crushed Jersey royals, roast pine nuts, roast squid, baby spinach, white asparagus and asparagus sauce.
“There was very tough competition, so to win was amazing”, said Orry afterwards. “I am very happy with today and enjoyed the experience of competing. I have a real passion for seafood!”
Orry received a specially commissioned trophy, a week’s work experience at The Captain’s Galley in Scrabster, and the opportunity to cook for Seafood Scotland at events throughout the year. He was also presented with a Federation of Chefs Scotland Silver Medal.
Joint runners up were Adam Newth, from No 1, The Balmoral and Barry Robertson, Turnberry Hotel, who were also presented with silver medals from the Federation.