A YOUNG chef at Craigie’s Farm Deli and Café has reached the final of the Scotland Food and Drink Young Chef Excellence Awards.
Scott Spink (19) was one of three finalists who competed last week in a cook-off for Scots chef Martin Wishart and Scottish Field editor Richard Bath to determine who the eventual winner will be on May 26.
The young chefs visited Martin Wishart’s Cook School in Edinburgh where they created a main course from a selection of Scottish ingredients only revealed to them on the day. The ingredients sampled the best of Scotland’s natural larder and included homegrown potatoes, leeks and shallots; flavoursome fresh herbs and monkfish renowned for its firm texture and delicate taste.
Scott, whose signature dish is Puddledub Beef Wellington, is passionate about seasonal produce as well as developing new dishes using ‘just from the field’ ingredients. He also enjoys listening to the views and opinions of Craigie’s diners and demonstrating some of his recipes to customers.
Scott said: “I believe that FACE (Food, Ability, Challenges and Enthusiasm) is the key to the future of our industry and if I were to win this award I would do my very best to ensure that I used my skills and my desire to learn to help put across the values of the Scottish food and drink industry.”
John Sinclair, who runs Craigie’s, added: “I am so proud of what Scott has achieved both for himself and for Craigie’s. I know he will have performed well in the final cook off and I hope that he goes on to win the award.”
The other finalists are Ross Marshall (25) from The Road Hole Restaurant at the Old Course Hotel, Golf Resort and Spa in St Andrews, and David Goold (23) from Café St Honore in Edinburgh.