ESS chefs joined the Compass Scotland team at the ScotHot 2023 Culinary Championships, part of Scotland’s biggest food, drink, hospitality and tourism trade show.
Held at the SEC in Glasgow from 8-9 March, ScotHot was welcomed back by the industry this year for the first time since 2019.
The heats were judged by a panel of around 20 world-class chefs with vast amounts of talent and knowledge of the industry. Criteria including presentation, skill set, hygiene, seasonality, innovation, and sustainability were all assessed.
To prepare for the rounds, the chefs were mentored by Graham Singer, Culinary Director for ESS Energy and Compass Scotland, as well as ESS chefs Barry Fleming, David Auchie and Gordon McKenzie. Together, the team coached the entrants on skills such as butchery and fish-filleting, as well as personal skills like teamwork in the kitchen.
Congratulations to the following ESS chefs who picked up awards:
Chris Macleod:
Silver – Starters
Edward Perrett:
Gold – Chicken
Merit – Vegetable preparation
Lisa Marie McCuaig:
Silver – Five-course gastronomique
Nayeli Clemente Alcazar:
Silver & Best in Class – Lamb
2 x Silvers & Best in Class – Three appetisers
Rachel Michie:
Gold & Best in Class – Five-course gastronomique
Ruaridh Patrick:
Gold & Best in Class – Chicken
Bronze – Lamb
Bronze – Vegetable preparation
Merit – Fish filleting
Shona Sutherland:
Silver & Best in Class – Dessert
Graham Singer, Culinary Director for ESS Energy and Compass Scotland, commented:
“There was some amazing talent on show in Glasgow last week. The chefs demonstrated fantastic innovation centred on sustainability, and their creativity and skill was second to none. Amazing results were achieved and it was a fantastic showcase of teamwork. I know the chefs will have made memories to last a lifetime competing in a competition like the Scottish Culinary Championships.
“As a mentor for this competition, I had the opportunity to support these individuals. Through my role, I get to share my experience, knowledge and passion with the younger generation of aspiring chefs, which is something that I consider an honour and fantastic to see our talent develop, to be the best they can be. I’d like to say heartfelt congratulations to the competitors and everyone else involved in the organisation and delivery of such a fantastic event.”
