This year holds an exciting challenge for one amateur chef from the Lothians. Matthew Wood from Prestonpans will have the chance to prepare his own dessert for diners in one of Edinburgh’s top restaurants. Matthew, a project manager for a scientific research company, impressed judges with his dish of baked apple terrine with puff pastry and vanilla cream, blackberry jelly, spiced apple spheres and caramel sauce, pictured, in the recent Mark Greenaway Award.
Chef Mark Greenaway, known for his imaginative dessert creations, teamed up with the Scottish independent brewer, Innis & Gunn, in a search for Scotland’s best amateur pastry chef. In the competition he was joined by judges Leila Kean of Innis & Gunn and Donald Reid of the List to select a winner from the five shortlisted entrants: Matthew; Katie McFarlane-Slack from Ballachulish, Argyll; Carol Henderson from Aberdeen; Marie-Joëlle Schmidt from Edinburgh; and Karen Cranfield from Milltimber, Aberdeenshire. Mark was particularly impressed by Matthew’s technical ability, saying: “We saw five very enthusiastic and talented amateur pastry chefs here today and it was difficult to choose a winner. However Matthew’s dessert shone through for its classical presentation and well-matched flavours”. As well as having his dessert featured on the menu at Restaurant Mark Greenaway, Matthew took away a trophy, a case of limited edition oak-aged beer from Innis & Gunn and a set of personalised chef’s whites.