Dumfries and Galloway Chef Fraser Cameron, who works at ‘The Globe’ in Dumfries has won the award of Federation of Chefs Young Scottish Chef of The Year for 2021! This is in addition to the accolade of Young Chef of the Year awarded to Fraser in the CIS Excellence Awards in June. A truly fantastic achievement!
The final of this year’s Federation of Chefs competition took place at the City of Glasgow College on Tuesday October 12th and was sponsored by Quality Meat Scotland (QMS), Scotch Butchers Club, Rational and Tom Kitchin.
Head Chef, Jonathan Brett, said…… “I’m delighted for Fraser. We first worked together when he was just 14 years old. These awards are a clear reflection of Fraser’s talent and creativity, which is something we see day-in and day-out when working with him in The Globe’s kitchen. We’re so proud of him!”
Fraser’s winning menu, cooked in a timed environment under the scrutiny of judges including President of Scottish Chefs Kevin MacGillivray and Executive Chef Joe Queen, comprised three courses: He opened with Millbank Venison Tartare, Hazelnuts, Dark Chocolate and Parmesan Cheese followed by a main course of Rack and Loin of Scotch Lamb, Carrot and Ginger Puree, Boudin Noir, Soy, Honey and Yuzu Juice. For dessert, Fraser prepared Cream Cheese Espuma, Scottish Strawberries and Pistachios.
The judges were not only looking for great tasting food, balance of textures and flavours and elegant presentation, but they also appraised the menus in terms of seasonality and provenance, and the chefs for their working methods, professional techniques, modern culinary skills, hygiene practices, kitchen management and timing. In a hard fought final, Fraser’s creativity and skills shone through.
Recognising the scale of Fraser’s achievement, Teresa Church, co-custodian of The Globe said……“Fraser and Jonathan make a fabulous team. Their food is divine. Fraser really deserves this award. We look forward to working with him, and all of our talented chefs, as we take The Globe and its customers on an amazing culinary journey into the future of fine dining”.
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