A 19-year-old chef from Perthshire in Scotland has picked up top prize in the Skills for Chefs Young Chef Awards.
Gordon MacGregor, Sous Chef at Murrayshall House Hotel in Perth, impressed judges at the competition on June 24 with his Roast Duck Breast on a Bed of Braised Red Cabbage and Sweet Potato Puree followed by Apricot Tarte Tatin with Five Spice Foam.
MacGregor was one of six chefs aged between 18 and 21 who was chosen from 14 entries to compete in the final. Entrants were required to produce two covers of a dish they had created using duck breast and a product from Essential Cuisine.
Judging the competition was Andrew Bennett, Executive Chef of the Sheraton Park Lane Hotel in London, Lee Maycock of The Craft Guild of Chefs and Nigel Crane Managing Director of Essential Cuisine.
MacGregor said: “It’s a tough industry but winning big competitions can open up so many doors. I have big ambitions and would love to have my own Michelin starred restaurant one day, but for now I aim to work hard, continue to develop and learn new skills and hopefully make a name for myself as an up and coming chef along the way.”
The competition was part of the Skills for Chefs conference held at the University of Sheffield earlier this week.