‘MasterChef: The Professionals’ winner Jamie Scott is going for glory again – in the final of the Scottish Chef of the Year competition.
Arbroathian Jamie, who is head chef at Rocca Restaurant in St Andrews, claimed victory in the popular BBC Two cooking show in December.
And next month he will go up against seven of his peers – as well as some of the country’s fiercest culinary judges – in a battle which could result in him being crowned Scottish Chef of the Year.
The 27-year-old will have three-and-a-half hours to cook and present a four-course meal for four covers, live in front of an industry audience.
Jamie said: “The semi-final cook-off was really tough so reaching the final is a real honour. I can’t wait to put on a show in front of a live audience.
“It’s such a talented field of chefs but hopefully my experience of cooking under pressure on MasterChef will stand me in good stead!”
Since winning MasterChef late last year, Jamie has returned to the kitchen at Rocca where he has worked with executive chef Davey Aspin to launch a series of menus inspired by the show.
Adrian Pieraccini, who owns Rocca with wife Susan, said: “We put real effort into nurturing talent at Rocca and Jamie is a fantastic example of that work paying off.
“He’s a supremely talented chef and after his success on MasterChef he’s in with a great chance of being named Scottish Chef of the Year. Everyone in the Rocca family is rooting for him.”
The final of the competition, awarded by the Federation of Chefs Scotland, will be held on March 5 at Glasgow’s SECC as part of the ScotHot Exhibition.
Jamie visited Arbroath recently when he stopped off at E&O to see how the famous Arbroath Smokie is made.
The Smokie was a key component of his winning dish in the final of MasterChef: The Professionals.
And Rocca has now launched a MasterChef-inspired lunch and tasting menu, both of which feature head chef Jamie’s signature Arbroath Smokies with East Neuk crab and apple.
Jamie said: “I couldn’t resist including them in my menu for the final and I’ve cooked at least 500 in the restaurant since then!”