Scottish chef finalists named
The organisers of the Drambuie Scottish Chef Awards, which take place at the Marriott Hotel, Glasgow, on 19 April, have released shortlists for four of the event's six categories.
Shortlists have not been released for the chef of the year and the special award categories. However, a full list of winners will be published in Caterer on 23 April.
Seven Scottish-based chefs, including Keith and Nicola Braidwood of Braidwood's in Dalry, and Paul Rushforth of the Puppet Theatre, Glasgow, will be preparing a four-course meal at the awards dinner comprising terrine of rabbit with a herb and pine nut salad, seared monkfish with salmon ravioli in a Riesling butter, charlotte soup with thyme Chantilly, medallion of beef with shredded vegetables and pesto, and hot apple pastry with ice-cream and caramel and vanilla sauces. Tickets cost £50 per head and are available from the Drambuie Scottish Chefs Centre on 0141-427 1106.
The shortlisted names are as follows:
New restaurant chef of the year: Tom O'Donnell, Scoretulloch House, Darvel; George McCutcheon, the Point, Edinburgh; Charles Lockley, Boath House, Inverness-shire; John Rutter, Blue Bar Café, Edinburgh; Tom Battersby, the Cook's Room, Glasgow; and Danny Hall, Nairns, Glasgow.
Restaurant chef of the year: Malcolm Warham, Number 36, the Howard, Edinburgh; Chris Firth-Bernard, Summer Isles Hotel, Achiltibuie; Peter Albrich, Carraig Mhor, Arran; Colin Clydesdale, Stravaigin, Glasgow; Willie Little, Cargills, Blairgowrie; John McKay and Peter Banks, the Rock, Edinburgh.
Young chef of the year: James Summerin, Farleyer House, Aberfeldy, Perthshire; Nicky Shillan, Ross Hall, Loch Lomond; Gary Watson, Gordon's, Inverkeilor; Tomi Burns, Let's Eat, Perth.
Supplier award: Scotherbs, Perth; Ramsays of Carluke, Lanarkshire; Speyside Mushrooms; Macallums of Troon; Caledonian Wildfoods, Glasgow; Iain Mellis, Edinburgh and Glasgow; Alliance Wines, Beith, Ayrshire.
