The Young Highland Chef title was won this year by Victoria Edwards, 18, of Inverness. She was named as the winner above eight other finalists by judges led by Albert Roux after a cook-off at the Burghfield House training hotel in Dornoch.
Entrants aged between 18 and 30 were invited to submit a three-course dinner menu for two with scallops in the starter, lamb in the main and pear in the sweet, with a budget of £15 per cover.
Victoria (pictured with Albert Roux, right), who is a chef de partie at Buncrew House Hotel near Inverness, was judged to have produced the winning meal. Her starter was ginger and sesame seed breaded scallops with tomato jelly, coriander purée, scallop potatoes and a tomato chilli and lime salsa, her main was rack of lamb with lambs livers, black olive gnocchi, pepper and red onion Savoy cabbage parcels and a rosemary and port jus. She finished cook-off with a pear tarte tatin with white chocolate and Stilton ice cream. Victoria picks up a week’s work experience at the Roux family’s two Michelin starred restaurant Le Gavroche in London, £500 and a trophy. Michal Buczkowski, 30, from Skibo Castle near Dornoch came second and Katie McFarland-Slack, 24, from the Ivy Room in Ballachulish took the third spot.