Pamela Fowlis, chef lecturer at Adam Smith College in Fife, has become the first female chef to be crowned Knorr Scottish chef of the Year 2007.
Fowlis took the title after a three-hour cook off between 10 finalists at the Scothot Competition Theatre in Glasgow in earlier this week.
The finalists had to create a four-course meal for four-covers under the watchful eye of a judging panel including Joe Queen, president of the Federation of Chefs Scotland; Andrew Fairlie, proprietor of Andrew Fairlie at Gleneagles; William Pike, executive chef at the Lochgreen House Hotel in Troon and Ray Lorimer, executive chef and culinary controller at Unilever Foodsolutions.
Fowlis' winning menu consisted of a starter of sautéed squab breast with couscous, pineapple and red pepper chutney and curry vinaigrette, followed by scallop, langoustine and haddock ceviche with a fennel and grape salad and mimosa garnish.
The main course was belly and lightly smoked pan seared fillet of pork stuffed with prunes, served with carrot purée, mushrooms, sugar snap pea, potato fritter and pickled apples.
Fowlis was awarded a £2,500 cash prize as well as an engraved decanter.
By Kerstin Kühn
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