Edinburgh chef, Ross Clark scooped a silver medal at the Sodexo Chef of the Year 2016 competition at the recent Hotelympia Hospitality Show in London.
Ross who is based at Sodexo Prestige Venues & Events, development and production kitchens in South Queensferry, secured his medal following a competitive 90-minute cook-off against 10 Sodexo chefs from across the UK.
Ross impressed a panel of top industry judges, including celebrity chef, Raymond Blanc OBE, with the following menu:
- Starter: Poached hake, cauliflowers, raisins and verjus
- Main: Bone roasted Guinea fowl, stuffed cabbage, truffle glazed Scottish roots and jus gras
- Dessert: hot and cold tart of chocolate with sour cherry compote and pistachio pastry.
Stephen Frost, Divisional Executive Chef of Sodexo Prestige Venues & Events, said, "The competition was really tough this year with chefs from across Sodexo UK & Ireland's business lining up against each other to produce a top-class three course meal."
"Ross impressed the 12 strong judging panel with his inventive menu design, clean working method and presentation skills, he also received particularly high praise for his dessert."
As part of his prize, Ross will join the overall competition winner and another runner-up on a gastronomic tour of Palma, Majorca.
Fellow South Queensferry based chef, Tom Beauchamp also received recognition at the Hospitality Show for his involvement in the Sodexo Culinary Team, who were awarded Silver - Best in Class, in the La Parade des Chefs food sector challenge. This part of the competition took place in glass-enclosed kitchens, with two teams battling it out to prepare and cook a meal for 100 guests.