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Marcliffe Hotel chef hailed as the north-east’s top cook

One of the judges, Gary Maclean, at work.
One of the judges, Gary Maclean, at work.

Marcliffe Hotel sous chef Craig Palmer was hailed as the region’s top cook at the North East Scotland Chef and Restaurant of the Year Awards last night.

His starter of confit salmon, with new potatoes, followed by a lamb loin main and lemon posset desert wowed judges in a final cook-off at North East Scotland College in Aberdeen.

The north-east chef of the year title was confirmed at last night’s prestigious awards ceremony at Aberdeen University’s Elphinstone Hall.

It caps a memorable few weeks for Mr Palmer, who was named young chef of the year at the recent Catering Scotland Awards.

Kildrummy Inn’s Sarah Morris won last night’s young chef of the year award, thanks to her sea trout starter, lamb loin main and white chocolate panna cotta desert.

Beatriz Malonzo, of the Falls of Feugh in Banchory, was crowned the region’s pork chef of the year, while the seafood title went to Andrew Forbes, of Westhill-based catering firm Entier.

Kyle Jackson, of the Cock and Bull restaurant at Balmedie, is officially the region’s top pastry chef.

Ballater’s Rothesay Rooms, a collaborative project between local groups and the outreach programme of the Duke of Rothesay’s charity, scooped the restaurant of the year accolade.

Aberdeen’s Chester Hotel triumphed in the hotel restaurant of the year category, while Saplinbrae Hotel and Lodges in Mintlaw was honoured for its afternoon teas and Newmachar Hotel for its bar food.

An expert panel of judges was led by Bruce Sangster, formerly of Michelin-starred Sangter’s in Elie, Fife.

The competition is organised annually by Aberdeen-based Hospitality Training, Scotland’s only industry-specific group training body.

Hospitality Training general manager Karen Black said: “Everyone did extremely well but our congratulations go to the winners, who produced some great tasting dishes.”