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Cameron House Chef Wins Scottish Food Scholarship 2008
After a challenging final at Cook School by Martin Wishart, the winner and runners-up of the Scottish Food Scholarship 2008 were announced on Monday 3rd March at a ceremony in the George Hotel, Edinburgh.
The overall winner, Jamie Wakeford from De Vere Cameron House Hotel at Loch Lomond, scooped several prizes including an internship at Restaurant Martin Wishart and a trip to Luxembourg…
Judged by Martin Wishart, Jeff Bland, Keith Braidwood, Tony Borthwick and Bruce Rennie, the finalists were given a box of Scottish ingredients and allocated a set time to create, cook and present a starter and main course.
Jamie was awarded with the top prize for his dish of pan-seared sea bass and scallop mousse served with carrot puree, butter-glazed sea kale and a citrus emulsion, and a dessert of rhubarb and orange with ginger sabayon and citrus biscuits.
'The competition's success is down to the support of the suppliers, chefs and those promoting Scottish food and cookery,' said Craig Stevenson of Braehead Foods, one of the founding members of the SFS committee. 'In the past, Scotland has not provided many opportunities for young chefs to show off their talent, and the Scottish Food Scholarship is now achieving this aim. I would like to congratulate Jamie and his fellow competitors for striving to raise standards within the industry.'
Inaugurated in 2006, the Scottish Food Scholarship is a national competition open to young chefs aged 18-25 years. The winner carries out a series of internships, working with some of the best in the food and catering world, Martin Wishart and Andrew Fairlie.
The main sponsor of the 2008 Scholarship is Edinburgh Inspiring Cuisine, a body established by the City of Edinburgh Council and Scottish Enterprise Edinburgh & Lothian to promote Edinburgh's restaurants and local food and drink.
The winner of the Scholarship will be required to create Edinburgh's Signature Dish', a recipe inspired by the capital, which will be included on different menus around the city over the course of the year, including Restaurant Martin Wishart's lunch menu.
Visit www.scottishfoodscholarship.co.uk for more information.
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine May/June 2008.
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