F I N A L I S T S D E T A I L S

T H E C H A L L E N G E

Please create a three-course dinner menu for 2 covers based around the following:-

Starter: Scallop cooked in Shell

Main: Loin of Venison

Served with 3 garnishes plus a potato dish or garnish and served with a sauce, dressing or jus.

Dessert: Scottish Berries

A dessert recipe using Scottish berries of choice, and whisky or gin. The dish is free interpretation.

Time Allowed: 2hrs 30 mins

Competitors to be judged on:-

Taste / Presentation / Creativity / Workmanship

Prizes will be presented at a special Reception at the end of the Final by Chairman of the judges Steven Doherty and fellow judges who will give comment on the days competition.

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PRIZES

WINNER: £500.

2 x Stages – The Corinthian and Restaurant Andrew Fairlies

MOST PROMISING: £250

1 x Stage – Unalome

All finalists will receive an Albert Roux Book and Finalists Plate