A young Aberdeenshire chef has been named the best cook in Scotland after impressing judges with a dish featuring north-east ingredients.
Thirteen-year-old Mackie Academy pupil, Heather Nisbet, has been crowed culinary champion of a regional heat of the Rotary International in Great Britain and Ireland (RIBI)’s Young Chef of The Year awards.
She was the victor of the Scotland and North East England leg of the competition – one of eight heats held across the UK and Ireland.
Heather will now progress to the national final of the competition in Wales next month.
She went head-to-head with a host of others aged between 11 and 17 challenged to stir up a three course meal, two portions of which were limited to a budget of £15.
During the two hour cook-off she used north-east ingredients, including a starter gateau of salmon and avocado mousse.
For her main course she cooked langoustine sourced from Peterhead along with free range chicken breast wrapped in cured ham and stuffed with garden herbs and cream cheese, along with vegetables.
For the dessert she served a lemon cream dessert served with a fruit sauce and tuile crisp.
Heather emerged one of the few victors out of some 6,500 competitors across the two countries.
Senior judge, Russell Walker – a course leader of professional cooking at Dundee and Angus College – said: “The standards, abilities and skills displayed by these young people is inspirational belying their tender years.
“Heather’s menu was especially of the highest quality and would grace the table of any high-end restaurant.”
Among her prizes was an engraved salver and a cheque for £100, while the finals offer a cheque for £250 and a trip to Tuscany and tuition form a Michellin-star chef.