TWO chefs from a Dumfries restaurant have taken home prizes from Scotland’s leading food and drink showcase.
ScotHot, the showcase for food, drink, hospitality, retail and tourism, returned to the SEC Glasgow earlier this month and included the Scottish Chef of the Year competition.
It challenged eight finalists, including executive chef at The Globe Inn, Jonathan Brett to prepare a four-course meal in three hours.
Johnathon impressed the judges with his skills and creativity and secured third place in the overall ranking and also won an award for “Scotland’s Best Amuse Bouche”.
Meanwhile, senior sous chef at The Globe Inn, Fraser Cameron also picked up his “Champion Chef” award at ScotHot. This award honoured him as one of Scotland’s most talented up-and-coming chefs.
General manager of The Globe Inn and Annandale Distillery, David Ashton-Hyde said: “With Jonathan at the helm, The Globe Inn has had a wonderful year of awards, accolades and reviews which have seen us added to the Michelin Guide.
“To make the final of Chef of Year was super, and to come third is such an amazing achievement and is testament to his knowledge, skill and work ethic. Jonathan is a humble gent and one of the finest chefs I’ve had the pleasure of working with. I would encourage foodies and fans of fine dining to come along and try his food. We are extremely proud to have the only chef in the final from south Scotland here at The Globe Inn.”
