Scotch Lamb PGI Surf ‘n’ Turf Chef of the Year 2018 - in association with Quality Meat Scotland and The Scotch Beef Club



Standard Supplier 21st September 2018


Standard Supplier

Scotch Lamb PGI Surf ‘n’ Turf Chef of the Year 2018 - in association with Quality Meat Scotland and The Scotch Beef Club

The ‘Scotch Lamb PGI, Surf ‘n’ Turf Chef of the Year’ competition is open to all existing GB-based members of The Scotch Beef Club and/or members of The Scottish Chefs Federation.

All entrants are required to develop a Surf ‘n’ Turf dish, combining identifiable products from land and sea, using Scotch Lamb PGI and Seafood from Scotland. Each participant must enter their recipe along with a minimum of two photographs of the completed dish. Recipes, methods and notes should be written up on a word document and sent or written on the this entry form. Closing dates for entrees - Monday 22nd October 2018.

All entries should be submitted to QMS (entry details below) by Monday 22nd October 2018 including the recipe and related images. The six best entrees will be selected by a group of five experienced judges.

Winner will be announced at the Scottish Chef’s Conference dinner on Monday 5th November 2018 at the Hilton Double Tree Hotel, Glasgow.

Final Round:

The six short-listed finalists will then be invited to a ‘cookoff’ on Tuesday 30th October. Each finalist will be asked to cook and present their recipe to a judging panel made up of 5 key opinion leaders. (3 experienced judges from Scottish chefs, a representative from Seafood Scotland and a representative from the National Sheep Association).

Final Round: Rules
• Finalists must arrive at the cookoff venue up to 45 mins before the competition begins.
• Each finalist must produce 3 plates of the winning dish (2 for judge’s tasting and 1 for photography).
• Each member of the judging panel will observe the finalists throughout the cooking session and will mark the dishes independently.
• Finalists will have 2.5 hours to complete their final dishes.
• This time includes all food prep, prep should be done before the cook-off begins.
• Peeled vegetables and basic stocks (not reduced to thickened) are the only mis-en-place allowed to be prepared in advance. The judges will taste your stocks before you start cooking and will deduct marks for reduced stock.
• Transport of all ingredients for the final cook off should be organised by the entrant.
• The cook-off location offers fully equipped kitchens, if you need any additional equipment, this can be requested from QMS or transported to the college by the entrant.
• The cost of all Scotch Lamb and Seafood Scotland used in the cook-off round will be reimbursed by QMS and Seafood Scotland, all other ingredients should be acquired and financed by the chef.
• Travel Expenses to the cook-off will be covered by QMS.

The winner will be announced at the annual Chefs Conference dinner on Monday 5th November 2018

Winning Prize: The overall winner of ‘Scotch Lamb PGI – Surf ‘n’ Turf Chef of the Year 2018’ will win an overnight stay for two people at Scotch Beef Club member hotel, The Balmoral in Edinburgh. The winner will also win a dinner for two at the Michelin-starred, fine-dining restaurant Number One. Travel expenses will be included.

How to enter:
Please send your entry form, recipe and picture selection either by post or via email to:

FAO - Ciara Etherson
Quality Meat Scotland
Rural Centre West
Mains Ingliston
EH28 8NZ

Or via email: [email protected] – writing ‘Scotch Surf and Turf’ in the subject box. Please make sure your Name, Email Address and Telephone Number is included.

For full T&Cs, please click here and see page 5 of the document.

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