Last Saturday, Kirkcubright Academy pupil Emma Hay lost out in the regional finals of the annual Rotary Young Chef competition.
Having made it to that stage by wowing judges all along with her high standard of culinary skills, Emma and her competitors were told any one of them could have made it through based on professional level of food put forward.
However, the judges at the Glasgow Clyde College favoured an alternative to Emma’s seared Kirkcudbright king scallops with chorizo resting on a minted pea purée followed by a main course of pan fried Gressingham duck breast served on a bed of braised red cabbage with sweet potato mash and a gin and redcurrant jus. Her dessert, which was judged as the best dessert, was Scottish raspberry cheesecake served with a homemade honey and oatmeal ice cream, a brandy snap basket and a raspberry coulis.
The competition was judged by three resident tutor chefs who work at the college said that the food that was served up by all of the young chefs was on a par with, if not better than, the food being produced by their own full time students, and suggested that they might now use these menus for their own students to try and then use in the college restaurant.
They also made a point of complimenting and congratulating the girls’ home economics teachers for helping to develop such talented young people.
Emma would like to thank Ballards Butchers in Castle Douglas for sponsoring the duck for her main course and The Talk of the Town in Newton Stewart for glittering the glasses for her table setting. Finally she offers her sincere thanks to Miss Porteous, her Home Economics Teacher at Kirkcudbright Academy, and to Paul Tebay of Kirkcudbright Rotary Club for his continued support in each and every round of the Young Chef Competition.