Top trout chef sought
RR Spink & Sons is rounding off its 300th anniversary year with the search to find Scotland’s best trout chef.
Launched in conjunction with The Federation of Scottish Chefs, the competition attracted hundreds of entries from all over Scotland.
A live ‘cook-off’ style final takes place on 25th November with a shortlist of six chefs set to demonstrate how they would use Scottish farmed trout in a healthy and enticing starter and main.
On the day, a panel of three top judges – including Ian MacDonald, Executive Chef at St Andrews Links - will scrutinise competitors’ knife skills, presentation and originality.
The six finalists are Graham Mitchell and Bob Miller of The Rox Hotel, Aberdeen; Adam Newth of The Tayberry Restaurant, Arbroath; Glen Yorke of The Scottish Crime Campus Sodexo, Gartcosh; Michael Knowles of the Loch Melfort Hotel, Oban; and Peter Kikke of The Gleneagles Hotel, Auchterarder.
The judges include Ian MacDonald, Executive Chef at St Andrews Links, David Littlewood, Masterchef of Great Britain and Scottish Chef of the Year 2013/14, and Scott Fraser, RR Spink & Sons in-house chef.
Arbroath-based RR. Spink & Sons hope the competition will help promote the enjoyment of sustainable fish through the creation of exciting new recipes.
The winner, as well as being crowned 'Sustainable Trout Chef of the Year 2015', will take part in a three day experience absorbing new skills and knowledge from RR Spink & Sons in-house team, including time spent at Loch Etive where the Spink’s trout is farmed by sister company Dawnfresh.
