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Fish & Seafood

3rd EWOS ‘YOUNG SCOTTISH SALMON CHEF OF THE YEAR’ COMPETITION!

This prestigious competition is a test of salmon cookery skill to find the young chef in Scotland who can best demonstrate how to make the most of the unique flavour and texture of this versatile fish. It offers the richest prize in Scottish cookery and recognition by Scotland’s finest chefs.

Any young chef working or studying in Scotland and under the age of 24 on 01.01.02 can enter. All any talented young chef has to do  to devise a recipe for an easily prepared restaurant Salmon dish that is healthy, nutritious, balanced, and most important of all, tasty. The recipe should feed four people and cost no more than 4 per head. Please include costings and a shopping list.

We are seeking an understanding of salmon, evidence of good technique, and innovative ways of incorporating salmon with other fresh ingredients.

Also, write a few paragraphs (no more than 100 words) explaining why you have chosen the particular dish and send in your entry together with a current CV and you could be on your way to being ‘in the money!’

Eight finalists will be chosen to attend a day seminar at Nairn’s restaurant in Glasgow, on Monday 18th March, where they will learn how salmon is grown and handled from egg to plate, find out how to judge a quality product, and discover top tips for preparation and presentation. Finalists will also be introduced to a New Product Development Challenge by the supermarket chain Waitrose.

The challenge, which forms an integral part of the competition, is to develop a quick and easy new consumer recipe using top quality salmon and store-cupboard ingredients. Chefs may practice this dish in their own kitchen, then cook and present it at the competition ‘cook off.

The final ‘cook off’ will take place on 8th April at a Central Belt venue. Each finalist will be allowed 20 minutes to prepare his/her NPD challenge dish and 5 minutes to present it to the judges. Finalists will then be expected to produce a main course for 2 people from a basket of mystery ingredients, within one hour.

1,000 will be awarded to the chef who devises the winning New Product concept. 1,000 will be awarded to the chef who prepares the best meal from the mystery basket, remembering that flavour is one of the main criteria.

Timetable:

8th February Deadline for entries

20th February Finalists notified

18th March day chefs’ seminar for finalists at NAIRN’S, Glasgow

8th April Final ‘cook off.’ Travel and accommodation expenses for attending the seminar and final will be met by EWOS.

All entrants will receive a signed copy of Nick Nairn’s new book, 100 Top Salmon Recipes.

Send your recipe, statement and a current CV to: Nicki Holmyard, EWOS Ltd, Polfearn, Taynuilt, Argyll, PA35 1JQ. Enquiries on: 01866 822454 mailto:salmon.competition@virgin.net The competition is organised by global fish feed manufacturers EWOS and quality-driven salmon farmers AQUASCOT, in conjunction with Nick Nairn Enterprises.

14th January, 2002

 

 

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