Chance for young Scottish chefs

The search is on to find Scottish chefs under the age of 23 to enter this year's EWOS Young Scottish Salmon Chef competition. Now in its second year, the event aims to attract entrants who both understand how to highlight the delicate flavour of the fish while at the same time exhibiting a culinary flair in dish composition.

With a first-place cash prize of £2,000, the event is claimed by international salmon farming supplier EWOS to be the richest competition for young chefs in Scotland and requires competitors to submit an original recipe, with costings, centred on fresh or smoked organic Scottish salmon. The recipe can be for either a starter or a main dish, so long as it caters for four covers.

"The emphasis is firmly on maintaining flavour and texture," said Nick Nairn, chef-proprietor of Nairn's restaurant in Glasgow, whose company, Nick Nairn Enterprises, is organising the competition. He will also be on the judging panel, which will select five finalists from initial entries to go forward to a cook-off at Nairn's Cook School in March.

In the cook-off, the five chosen chefs will be challenged to produce a two-course meal in one-and-a-half hours from a basket of mystery ingredients supplied on the day.

In addition to the cash prize, the winner will receive one week's tuition at Nairn's Cook School, a set of Henkell knives and a magnum of Champagne.