Game Chef of the Year 2013
sponsored by Braehead Foods
GAME CHEF OF THE YEAR WINNER 2013
Orry Shand of Number One @ The Balmoral, Edinburgh was announced the winner of this prestigious award. His skill and talent were clearly obvious in the two dishes he created for the competition, ‘To win a competition of this standard is a great achievement for me, I’m still a bit dazed but really looking forward to the prize’ said Orry Shand.
The competition which attracted entries from across the UK was organised by Braehead Foods, one of Britain’s biggest game suppliers, and involved a six-month search to find the best upcoming, professional game chef in the UK. The finals were held in the Cook School Scotland, Ayrshire which boasts a state of the art facilities. Not every chef has a great knowledge of game or the skills to prepare and present it so this makes this competition very exciting and challenging. Contestants were challenged to cook up fresh, innovative dishes using some of the finest game produce the UK has to offer. Top Michelin starred chefs Tom Kitchin and Martin Wishart, along with Ian McAndrew of the Academy of Culinary Arts and Joe Queen of Scottish Federation of Chefs made up the high calibre judging panel who had the difficult task of selecting a winner.
‘We were pleased to see that the standard and quality of entrants this year was so much higher than last. The young chefs produced award winning dishes. They have put in a lot of effort and all did extremely well to reach the finals’ said Joe Queen, Executive Chef of Braehead Foods.
The winner of last year’s inaugural competition enjoyed a prize of wild boar hunting trip in Sweden. Brian Grigor from Edinburgh’s 5 star Balmoral Hotel said it was the experience of a lifetime. This year’s winner Orry Shand plus the two runner ups, Daniel Spurr of Martin Wishart @ Loch Lomond and Gareth Linden of Inspire Catering will again be flying off to Sweden for this money can’t buy experience of boar shooting and deer stalking courtesy of Highland Game.
This year’s finalists included Sean Currie(The Longhouse, Kilmarnock),Vaclav Petlan (Sodexo Prestige, Scotland), Brian McLeish (Moonfish Café, Aberdeen), Paul O’Malley (The Butchershop Bar & Grill, Glasgow), Robert McCauley (Number one @ The Balmoral, Edinburgh), Vladimir Garcik (Prestonfield House Hotel, Edinburgh), and Alex Thain (The Butchershop Bar & Grill, Glasgow).
For further information, interviews or images, please contact: email@example.com
Last Years’ Winner
The first Game Chef of the Year competition reached a climax on Monday January 30th 2012. Following a tense day of competitive cooking at Cook School Scotland, Brian Grigor from Edinburgh was crowned Game Chef of the Year. The young chef from the Balmoral Hotel said the award was a great honour. "My dad is a gamekeeper so I've been brought up in that environment. To win the top prize is a great recognition of what he taught me and all the hard work I have put in". Brian's prize was a day shooting in the Scottish Borders followed by a trip to Sweden to hunt wild boar.
The competition attracted entrants from thoughout Britain and won support from sone of the country's top chefs.
Enter now to have the chance to be crowned the UK’s first Game Chef of the Year, plus have the chance to win some superb prizes. This competition is open to any chef in the UK over the age of eighteen, who can show skill and invention in the presentation and preparation of some of the UK’s fantastic wild game.
The judges will be looking for evidence of a high level creativity in the dish as a whole, of innovation in the use of game as a product, and entrants will also be judged on their own presentation and skills.
Entries will close on November 30th 2012 and finalists will be invited to spend a day at The Cook School Scotland, near Kilmarnock to cook for the judges on Monday January 28th 2013.The 'Cook off' on January 29th will be 2 ½ hours long (including setup) - This time allows for setup, preparation, cooking and presentation of starter and main course dishes only.
Entrants should prepare a starter and main course for 2 people. Entrants should prepare 2 starters and 2 main course dishes, 1 for judging panel and 1 for photography. Minimal preparation should be done as entrants will be penalised for over preparation. Entrants should arrive at the Cook School between half 11 and 12 and the cook off commences at 1pm.
The winner will be the entrant whose both starter and main course entry to be the best of the entries by the judges.
This competition is designed to be a celebration of game throughout the UK and the staff and management of Braehead Foods urge you to join in and display your skills to promote the larder on our doorsteps.
1st Prize – An experience of a lifetime, one day fallow deer stalking in Sweden followed by one night wild boar shooting or watching depending on experience and ability. Return flights and accommodation included. Prize has been kindly sponsored and organized by Highland Game and Braehead Foods.
Braehead Foods are the UK’s leading game supplier, supplying fresh game produce to restaurants across the UK from the Three Chimneys on the Isle of Skye to Koffman’s in London. Managing Director Craig Stevenson purchased the company in 1999 with the aim of making high quality foods more readily available to chefs. Braehead Foods’ quality game products are now augmented by a wide selection of cheeses sourced throughout Europe, dry goods, Belgian chocolate and other specialist food products from some of the world's leading manufacturers. www.braeheadfoods.com
The benefits of game
Game meats are tasty, nutritious, and free of many health and environmental concerns that go along with meat from today’s factory-farm animals. They fit into a heart-healthy diet because they are low in saturated fat. They are also nutrient-dense and very rich in protein, which is essential for metabolism, energy, digestion, and proper growth and repair of muscles, bones and tissues. Other than protein, wild game also contains B vitamins, iron and zinc. Game - includes grouse, guinea fowl, pheasant, partridge, wood pigeon, wild duck, venison, wild boar, rabbit, hare, snipe and woodcock.
According to figures from Mintel, venison accounts for nearly 50% of game sales in the UK.
Game meats are low in fat and cholesterol, whilst still rich in flavour. The healthy image of the product has helped, considerably, to boost game sales with Sainsbury’s including venison sausages in their low-fat
To enter this competiton .....
Competition Terms and Conditions
Please read these competition rules carefully. If you enter this competition, we will assume that you have read these rules and that you agree to them.
- To enter this competition you must be:
a. a UK resident; and
b. over the age of 18 years at time of entry.
- Only one entry per person.
- If you wish to enter the competition you may enter via the website, on the applicable competition page.
- Entries can also be mailed FAO: Game Chef of the Year, Braehead Foods, 7 Moorfields North Industrial Park, Crosshouse, Kilmarnock, KA2 0FE
- No responsibility can be accepted for entries that are lost or delayed, or are not received for any other reason.
- The winner will be the entrant whose final dish is selected as the best of the entries, by our team of esteemed judges.
- The closing date is as specified in the competition, and Braehead Foods Ltd reserves the right to amend the competition end date at any time.
- The final winner will be notified on the day of the competition. The judges’ decision will be final, and no correspondence will be entered into.
- By entering the competition the winner agrees to participate in such promotional activity and material as Braehead Foods Ltd may require.
- The prize will not be transferable to another person.
- No part of the prize is exchangeable for cash or any other prize.
- This competition is not open to employees of Braehead Foods Ltd or the Cook School Scotland.
- Prizes will only be available on dates stipulated by Braehead Foods Ltd. No alternative is available.