Banchory chef wins Young Scottish Seafood Chef title

Following a tense cookery final at the Edinburgh School of Food and Wine in Newliston, Edinburgh, Craig McKenzie from the Milton Restaurant, Banchory, beat five other finalists to claim the title 'Young Scottish Seafood Chef of the Year.'

"I am thrilled to win the competition because I love creating dishes with seafood, which is so versatile," he said.

His winning dishes were crab bisque with megrim and langoustine tortellini, and smoked Scottish hake, soft polenta with bacon, razor clams and a poached duck egg.

Craig received a specially commissioned trophy, a bottle of champagne, a week's work experience with top seafood chef Roy Brett, and the opportunity to cook a meal for Alex Salmond, First Minister and guests at a seafood celebration dinner.

For the final, the six chefs cooked a seafood starter and main course dish using species chosen from a list of Scottish seafood that included hake, megrim, razor clams and herring, as well as favourites such as crab, scallops and langoustines.

The judges looked for competitors to show imagination in their choice of recipe ingredients, for use of seasonal Scottish produce, and for skill in preparation, cooking and presentation.

Cabinet Secretary for Rural Affairs and the Environment said: "I'd like to congratulate all of the finalists on getting this far and for showing that Scottish seafood can form the basis of so many exciting dishes. I hope the recipes will inspire others to eat more fish - it's healthy, tasty, sustainable and a great way to support our fishermen.

"Special congratulations to Craig McKenzie. He is a worthy winner and I'm sure the First Minister and his guests are in for a real treat when Craig cooks for them.

"The quality of the entries in this competition, particularly from the six finalists, demonstrates the energy, enthusiasm and skill which exists among the many young people working in our catering industry. It is heartening to see and suggests a bright future for them and for our national food and drink policy."

Words: Clare Riley

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