Top Scottish student chefs from South Lanarkshire College, Glasgow City College, Scotland's Rural College (SRUC) and Fife College have all been announced as finalists in the Brakes Scotland Student Chef Challenge 2017.
The finalists will be required to produce a three-course signature menu in one hour 45 minutes, with the chefs producing their menus from the paper round phase including dishes such as Loch Fyne scallop ceviche, oatmeal dressed mackerel, wild Cairngorm loin of venison, Heather Hills honey parfait and textures of Scottish teacake with strawberry.
The theme for the competition is ‘Scotland's Food and Drink' and teams had to use local ingredients to give the judges a real flavour of the country's quality larder. As well as innovative ideas on the menu, the judges were looking for provenance, a balance of textures and flavours and the ability to cost a menu.
The live competition final will take place in the City of Glasgow College in Glasgow City Centre on the morning of 6 June.
For more information visit www.brake.co.uk/chefchallenge