An up and coming young chef from the Gleneagles Hotel has scored gold in the Essential Cuisine sponsored Meat Dish category at ScotHot 2011. Chefs from all across Scotland converged on Glasgow in February to take part in the 28th Scottish Culinary Championships. Martin Carabott, First Commis Chef in the Strathearn Restaurant at The Gleneagles Hotel, used all his previous competition experience and feedback to ensure he came out on top. Each contestant was give 45 minutes to prepare, cook and present two portions of a modern main course using any meat suitable for restaurant service. Their recipes also had to include a product from Essential Cuisine’s complete range of stocks, jus, demi-glace and glace. Martin’s winning menu was a pan roasted Breast of Gressingham duck which included a liquorish glazed leg, herb gnocchi, creamed pancetta and savoy carrot puree with a port jus. His recipe included Essential Cuisine Premier Veal Jus and Veal Glace. This is yet another title to add to Martin’s growing list of accolades, which include first place in the Essential Cuisine Sponsored 2010 Skills for Chefs competition in Sheffield, a Best in Class Gold at the 2010 Scothot and a Gold and two Silver medals at Malta Kulinarja, held in Malta in November 2009.
