Posted: Friday 4 March 2011
Scottish Culinary Championships - ScotHot 2011
Preparations for the competition started late last year. I chose the Sustainable Fish category and began by researching sustainable species and looking through seasonality sheets to seek out interesting seasonal ingredients. I settled on Gigha Halibut with a Piccalilli Glaze, Roasted Castelfranco (A white Radicchio) with Pancetta, Romanesco puree, Blood Orange Reduction and Pickled Romanesco and White Cauliflower. Once the dish was finalised a detailed paperwork entry, containing menu, recipes method, photographs and a statement detailing reasons for choosing the specific fish. This entry was judged with all other entries and 8 finalists were chosen to cook off in the live competition theatre at the SECC.
Elaine, competing the day before me, won the shellfish class with a bronze medal. No Pressure Andy…. Her advice was invaluable and I went to Glasgow nervous but feeling prepared.
The competition theatre was set up with 8 kitchen stations facing a public gallery. 45 minutes was allowed to present four plates for judges’ tasting and public scrutiny. Each category was judged by around 7 judges, some of the country’s most accomplished chefs. The results were an average of all the judges’ scores. These scores in turn were translated into awards, merit, bronze, silver or gold, with the highest score taking best in class.
15 minutes was allowed to set up your station, light your ovens etc. I was nervous at this stage but once the 45 minutes started I relaxed. The judges were in and about the competitors, asking probing questions and tasting from your pans. I never once looked at the audience, forgetting they were there as I worked. An environmental health inspector was also hovering about marking you. At the 6 minute call, I checked my Halibut… perfect. Cleared my front worktop (which had mirrors above for the audience to watch you work) and placed my plates ready. At the three minute call I noticed the nerves return in my shaky hands as I garnished the plates. With 15 seconds to go I was drizzling the plates with the blood orange reduction and Summer Harvest rapeseed oil, I knew I had cracked it and wouldn’t run over time. “Judges station 7” As soon as the food was plated the first two judges tasted 2 of the plates and put the other two on the table in front of the public for them to look at.
As the last competition of the day I had to wait until the following day for the results. It was well worth the wait, I was awarded 2nd place with a silver medal. The months of preparation had paid off!
6 Comments
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Derek Donaldson replied on 4 Mar 2011 at 18:21
Great work Andy ! Must have been judges that recognise quality when they see it!
Elaine - stunning success ! Keep up the great work! -
Fiona replied on 11 Mar 2011 at 15:42
very well done Andy, sounds delicious too!
Congratulations to Elaine as well, bronze and first in class -
Andrew replied on 14 Mar 2011 at 18:38
Well done Bhoys and girls you done us all proud !!!!
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Vicki replied on 14 Mar 2011 at 21:33
Very well done to you both! Excellent news.
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andrew replied on 15 Mar 2011 at 10:34
keep up the good work guys
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Denise replied on 28 Mar 2011 at 05:47
Fantastic Elaine. Spreading the word in Australia!!
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