The Scottish Salmon Challenge returned to the Scottish Chefs Conference this week to give the newest generation of culinary talent the chance to show off their skill in preparing, cooking and serving the UK’s favourite fish.
Eight catering students were selected from five local colleges to compete against their peers in front of an expert audience including leading Chef, Albert Roux, with the winner’s award ultimately going to Craig Trewern from Scotland’s Rural College (SRUC).
David Sandison, General Manager of Scottish Salmon Producers’ Organisation Shetland said:
“The Scottish Salmon Challenge was launched last year to mark the 10th Anniversary of the Scottish Chefs Conference and recognise the links chefs have with our industry. It is crucial to support the next generation of food producers and culinary specialists, and I’d like to congratulate Craig, as well as the other participants who overcame some real pressure to demonstrate their impressive talents and abilities.
“As an industry, we’ve found that giving students and young people opportunities to show off the skills they have learned through training and Modern Apprenticeship programmes has helped to build their confidence as they transition from student to professional. We are delighted to extend these opportunities to hospitality students and hope they find it beneficial as they continue with their studies”.
Participants in the Scottish Salmon Challenge were students from South Lanarkshire College, Ayrshire College, City of Glasgow College, New College Lanarkshire and SRUC. Each young chef received a copy of Nathan Outlaw’s British Seafood recipe book signed by Mr Roux. Winner Craig also received a whole 5kg Scottish salmon provided by The Scottish Salmon Company and professional chef knives from Russums.
Photos of the event are available here: