A DUMFRIES chef is preparing to cook up a storm after making the final of the Young National Chef of the Year.
The Globe Inn’s senior sous chef, Fraser Cameron, is delighted to have been shortlisted in the competition.
He is also one of only two Scottish based finalists this year and he said: “To be named in the final ten of the Young National Chef of the Year, is truly amazing.
“I’ve been in the kitchen all my life and there truly is nowhere else I would rather be. The experience that I’ve gained since joining the team at The Globe Inn has allowed me to push myself in a way that I would never have imagined possible.
“The support that I have received from executive chef Jonathan Brett and the whole culinary team has been amazing. Just to be part of it is a dream come true.”
Jonathan Brett was on hand as Fraser received his official finalist’s jacket and he added: “It’s amazing to see the journey that Fraser has been on since I first met him as a 14-year-old, to be named Young Scottish Chef of The Year for 2021 and now to make the finals of this, it just shows what a true asset to The Globe and the South of Scotland he is.
“He’s worked hard and developed his skills, over the past few years and Fraser is one of the reasons The Globe Inn is making a name for itself in the culinary world. But the hard work really cranks up now as he gets ready for the final.”
The final will take place at Le Cordon Bleu London on September 19, where Fraser and the other chefs will create an egg starter which includes at least three or more of the following: pumpkin, heritage root vegetables, watercress, beans, pulses, cereals or grains.
For the main course, they have been asked to create a Provencal inspired dish using a choice of Norwegian haddock or cod fillet; and the sweet will be a modern interpretation of a classic puff pastry dessert.
