Young Balmoral Chef is Number One in Scotland
Kevin Sutherland, Senior Chef de Partie at The Balmoral's Michelin-starred number one restaurant, has been recognised as one of Scotland's top young chefs after competing in the prestigious UK Young Chef Young Waiter 2005 competition in London.
The competition, organised by the Restaurant Association and Springboard UK, which took place on Monday 3 October at Westminster Kingsway College in the heart of London, was judged by a number of leading chefs including Tom Aikens of The Tom Aikens Restaurant and Philip Howard of the two Michelin-starred restaurant, The Square.
Kevin was tasked with creating his own three-course menu. The judges were looking for a wide range of culinary skills that combined creativity and innovation, whilst working under pressure within a tight timeframe.
Kevin's award-winning menu started with a trio of wild mushrooms, Anjou pigeon with celeriac slaw and granny smith purée and curried langoustine cromesque with a foie gras velouté. For the main course he created a French bouillabaisse with monkfish tail, which all entrants were required to include. For dessert Kevin was presented with a mystery basket from which he cooked up a hot chocolate and orange fondant with millefeuille, sable biscuit and marscapone with a pineapple and caramel sauce.
Kevin, who has been with The Balmoral for two years, was presented with the second prize of £1000 and a weekend for two at Pennyhill Park hotel in Surrey by Lord Stratford on Monday night.
Commenting on the award, Jeff Bland, Executive Chef at The Balmoral, said: "Kevin has developed his culinary skills extensively at The Balmoral and consistently brings creation and innovation to the number one team. It is fitting that he has been recognised in this way."
For further information please contact The Balmoral's Press Office:
Jessica Trotter, PR Assistant, Tel: 0131 622 8825; jtrotter@thebalmoralhotel.com
The competition, organised by the Restaurant Association and Springboard UK, which took place on Monday 3 October at Westminster Kingsway College in the heart of London, was judged by a number of leading chefs including Tom Aikens of The Tom Aikens Restaurant and Philip Howard of the two Michelin-starred restaurant, The Square.
Kevin was tasked with creating his own three-course menu. The judges were looking for a wide range of culinary skills that combined creativity and innovation, whilst working under pressure within a tight timeframe.
Kevin's award-winning menu started with a trio of wild mushrooms, Anjou pigeon with celeriac slaw and granny smith purée and curried langoustine cromesque with a foie gras velouté. For the main course he created a French bouillabaisse with monkfish tail, which all entrants were required to include. For dessert Kevin was presented with a mystery basket from which he cooked up a hot chocolate and orange fondant with millefeuille, sable biscuit and marscapone with a pineapple and caramel sauce.
Kevin, who has been with The Balmoral for two years, was presented with the second prize of £1000 and a weekend for two at Pennyhill Park hotel in Surrey by Lord Stratford on Monday night.
Commenting on the award, Jeff Bland, Executive Chef at The Balmoral, said: "Kevin has developed his culinary skills extensively at The Balmoral and consistently brings creation and innovation to the number one team. It is fitting that he has been recognised in this way."
For further information please contact The Balmoral's Press Office:
Jessica Trotter, PR Assistant, Tel: 0131 622 8825; jtrotter@thebalmoralhotel.com
