Jonathan Ferguson, Chef de Partie of Restaurant Andrew Fairlie
at the Gleneagles Hotel has been crowned Game Chef of the Year
Now in its seventh year, the prestigious competition involves a
nationwide search to find the best upcoming, professional game chef
with entrants from all over the UK. 10 chefs from across the UK
took part in a cook off on Monday 29th January at
Braehead Foods in Kilmarnock, in association with specialist
venison producer Highland Game.
Each finalist had to prepare two game based dishes, one starter
and one main course for the panel of judges: Paul Gayler MBE of
Braehead Foods, Shay Cooper of the Goring Restaurant London, Ian
McAndrew of Blackaddie House Hotel and Nick Edgar of Le Manoir aux
Barry Gamble, Head Chef at Chelsea Market, Glasgow and
Allesandro Panella, Junior Sous Chef of One Aldwych, London were
named as runners up.
The judges were extremely impressed with the excellent quality
and standard of dishes on offer from the finalists, but both
Jonathan's dishes captivated the judges. He served a starter of
roast woodcock on a brioche crouton with a mustard brandy sauce and
main course of roast loin of roe deer, red deer ossobucco, celeriac
and preserved elderberry.
All 10 finalists each received £100 cash and Jonathan will also
have the chance to enjoy a three day trip to Sweden to participate
in a wild boar hunt and dine in the finest of restaurants.
Game Chef of the Year 2018 Final from fatBuzz on Vimeo.