Ayrshire College hosts Game Chef of the Year Semi-Final

Ayrshire College hosts Game Chef of the Year Semi-Final

Seven chefs took part in this year’s Game Chef of the Year semi-final competition at Ayrshire College's training restaurant, Salt & Barrel in Kilmarnock today.

Sponsored by Braehead Foods, the cook-off was led by Chairman of Judges, Ian McAndrew with his team of judges; Stephen McLaughlin, Head Chef of the two Michelin starred Andrew Fairlie Restaurant, Geoffrey Smeddle of one Michelin starred The Peat Inn and Michael Smith, holder of the UK’s most northerly Michelin star at Loch Bay Restaurant on the Isle of Skye.

Four competitors made it through to the final which will take place in Birmingham in January 2020. Colton Dinner, Sous Chef from The Gannet, Barry Gamble, Head Chef of Esoteric/Angels Share Hotel, Spud Henderson, Chef de Partie of Craig Millar @ 16 Westend, and Rosie Maguire, Chef de Partie at Loch Lomond Golf Club.

Euan Currie, Hospitality Lecturer at Ayrshire College, also took part in the semi-final. Euan said “A fantastic experience from start to finish but definitely not an easy one either. It was daunting to be cooking for such an esteemed panel of judges. The judges were very welcoming and encouraging throughout.

“Their feedback at the end is especially important for any budding or experienced chef that wish to better themselves professionally, or continue in the competition world. To be part of a competition like this, shows the immense growing pool of talent that we have in the hospitality industry.As a lecturer, will be encouraging our students to really go for it, if they want to be great in this industry.”

Chairman of judges, Ian McAndrew, who has been on the panel since it started in 2012 said "This fantastic competition has grown year on year in numbers of entries as well as in quality. Game is so important, not only to Scotland but in the UK as a whole. No other country has such a wealth of game at its finger tips and this is the only competition that celebrates this important and diverse ingredient to the full."

28 November 2019

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