Kevin Sutherland is Scotland's top young chef
Kevin Sutherland, Junior Sous Chef at The Balmoral's Michelin-starred number one restaurant, is officially Scotland's top young chef, after winning the inaugural Scottish Food Scholarship Final, which took place in Glasgow on 20 March 2006.
After a gruelling day in the kitchens of Glasgow Metropolitan College under the watchful eyes of Scotland's most acclaimed Michelin-starred Chefs, Kevin finally emerged as the winner from eight of the country's finest young culinary talent.
The day started with a mystery basket, containing a live brown crab, a wood pigeon, a fillet of beef, an avocado, two shallots, a bulb of garlic, some mushrooms, herbs, tomatoes and asparagus, and a packet of pollenta. Kevin was tasked with creating a culinary masterpiece, including two starters and a main course.
In the end, he produced an outstanding tian of crab with avocado purée and tomato and lemon vinaigrette, followed by pan-fried breast of wood pigeon with braised leg on a mushroom polenta with garlic jus. His pièce de la résistance was roast fillet of beef on a thyme polenta, shallot and mushroom fricassée and glazed asparagus with watercress.
Martin Wishart, chairman of the judging panel and creator of the scholarship commented: "This is an important time to encourage young chefs to develop and build their skills. It is vital that we train good chefs who'll stay in Scotland." Fellow judge and mentor, Michelin-starred Jeff Bland, added: "I am very proud of Kevin's success. As always, he was a true professional, displaying exceptional talent and culinary skills, yet remaining calm under pressure."
Kevin's first prize includes internships with Raymond Capaldi at the Fenix Restaurant in Melbourne, Australia, and Martin Wishart in Edinburgh. Kevin added: "I am delighted to be recognised as Scotland's top young chef. This was a particularly testing mystery basket, however I rose to the challenge and thoroughly enjoyed the competition. I am now looking forward to spending time in Australia, to adopt some new culinary skills."
Biography of Kevin Sutherland
Kevin Sutherland, 25, is originally from Latheronwheel in Caithness. Kevin joined The Balmoral's number one kitchen in 1999 as Commis Chef. He left to pursue opportunities in renowned Scottish establishments including The Howard Hotel and Ackergill Tower, before gaining international experience in New Zealand. Kevin returned to The Balmoral in November 2004 as Senior Chef de Partie. He was recently promoted to Junior Sous Chef within the number one kitchen, where he is an integral member of the team. Kevin was most recently runner-up in the UK Young Chef Young Waiter 2005 competition.
For further details and an image of Kevin Sutherland, please contact The Balmoral's Press Office:
Emma Offord, PR Manager, Mobile: 07966 628607; eofford@thebalmoralhotel.com Jessica Trotter, PR Assistant, Tel: 0131 622 8825; jtrotter@thebalmoralhotel.com.
After a gruelling day in the kitchens of Glasgow Metropolitan College under the watchful eyes of Scotland's most acclaimed Michelin-starred Chefs, Kevin finally emerged as the winner from eight of the country's finest young culinary talent.
The day started with a mystery basket, containing a live brown crab, a wood pigeon, a fillet of beef, an avocado, two shallots, a bulb of garlic, some mushrooms, herbs, tomatoes and asparagus, and a packet of pollenta. Kevin was tasked with creating a culinary masterpiece, including two starters and a main course.
In the end, he produced an outstanding tian of crab with avocado purée and tomato and lemon vinaigrette, followed by pan-fried breast of wood pigeon with braised leg on a mushroom polenta with garlic jus. His pièce de la résistance was roast fillet of beef on a thyme polenta, shallot and mushroom fricassée and glazed asparagus with watercress.
Martin Wishart, chairman of the judging panel and creator of the scholarship commented: "This is an important time to encourage young chefs to develop and build their skills. It is vital that we train good chefs who'll stay in Scotland." Fellow judge and mentor, Michelin-starred Jeff Bland, added: "I am very proud of Kevin's success. As always, he was a true professional, displaying exceptional talent and culinary skills, yet remaining calm under pressure."
Kevin's first prize includes internships with Raymond Capaldi at the Fenix Restaurant in Melbourne, Australia, and Martin Wishart in Edinburgh. Kevin added: "I am delighted to be recognised as Scotland's top young chef. This was a particularly testing mystery basket, however I rose to the challenge and thoroughly enjoyed the competition. I am now looking forward to spending time in Australia, to adopt some new culinary skills."
Biography of Kevin Sutherland
Kevin Sutherland, 25, is originally from Latheronwheel in Caithness. Kevin joined The Balmoral's number one kitchen in 1999 as Commis Chef. He left to pursue opportunities in renowned Scottish establishments including The Howard Hotel and Ackergill Tower, before gaining international experience in New Zealand. Kevin returned to The Balmoral in November 2004 as Senior Chef de Partie. He was recently promoted to Junior Sous Chef within the number one kitchen, where he is an integral member of the team. Kevin was most recently runner-up in the UK Young Chef Young Waiter 2005 competition.
For further details and an image of Kevin Sutherland, please contact The Balmoral's Press Office:
Emma Offord, PR Manager, Mobile: 07966 628607; eofford@thebalmoralhotel.com Jessica Trotter, PR Assistant, Tel: 0131 622 8825; jtrotter@thebalmoralhotel.com.
