Fife Michelin starred chefs compete for top award

Chefs from two famous Michelin-starred restaurants within a few miles of each other in North East Fife are in the running for top awards featuring industry professionals from all over the country.

Two of Scotland’s finest, Geoffrey Smeddle of The Peat Inn and The Cellar’s Billy Boyter, have been named as finalists in the prestigious CIS Excellence Awards 2018.

They will be competing against each other in the same category – Chef of the Year Award – sponsored by BaxterStorey Scotland.

 The other finalists in the category are Fred Berkmiller, L’Escargot Restaurants Edinburgh; Brian Grigor, The Balmoral, Edinburgh; and Paul Wedgewood, Wedgewood The Restaurant, Edinburgh.

Another chef from The Cellar, Conor McLean, is a finalist for Young Chef of the Year, sponsored by Brakes Scotland.

Also featuring from Fife is Vicki Munro, from Cupar-based SRUC Elmwood College, who is a finalist in the Hospitality Educator of the Year Award, sponsored by CH&Co Group.

The Hospitality Educator of the Year Award, sponsored by CH&Co Group

Tony Budde, Dumfries and Galloway College

Kenneth Hett, City of Glasgow College

Vicki Munro, SRUC Elmwood College

 

The Young Chef of the Year Award, sponsored by Brakes Scotland

Craig Palmer, Marcliffe Hotel and Spa, Aberdeen

Kevin McCafferty, City of Glasgow College

Conor McLean, The Cellar, Anstruther

 

The Chef of the Year Award, sponsored by BaxterStorey Scotland

Fred Berkmiller, L’Escargot Restaurants, Edinburgh

Billy Boyter, The Cellar Restaurant, Anstruther

Brian Grigor, The Balmoral Hotel, Edinburgh

Geoffrey Smeddle, The Peat Inn, St Andrews

Paul Wedgwood, Wedgwood The Restaurant, Edinburgh

 

The winners will be announced at the 2018 CIS Excellence Awards – run in association with Caterer.com, on Thursday 31st May at the Doubletree Hilton by Glasgow Central.

The main photograph shows Geoffrey Smeddle at work during the Savour St Andrews “St Andrew’s Day Dinner”, and below are Billy Boyter and Vicki Munro.

 

 

 

 

 

 

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