James Huyton from three AA rosette restaurant Station Road Restaurant at Lovat Hotel has been named Young Highland Chef 2016 by a panel of Michelin star chefs. 

After beating off competition from seven other finalists at Monday’s cook-off held at Burghfield House in Dornoch, James will be awarded with a week’s work experience at the Roux family’s Le Gavroche, holder of two Michelin stars in the Michelin Guide 2017, £500 and a hand painted winners plate provided by ANTA, Dornoch.

James said: “I couldn’t believe it when they told me I had won. The judges told me that my mackerel starter was their favourite dish of the day which meant an awful lot to me. It just goes to show that hard work and determination does pay off.

“I entered the competition to take me out of my comfort zone, push my cooking further and hopefully gain more confidence. I was very nervous during the competition and while I wasn’t convinced my courses were 100% right, I was happy with my final submissions.” 

A panel of expert judges led by internationally renowned chef, Albert Roux OBE KFO, were won over by James’ three course dinner. The other chefs on the panel were Andrew Fairlie of Gleneagles Hotel; Brian Maule of Chardon d’Or in Glasgow; Steven Docherty of The First Floor Café in Windermere; Glen Watson of The Belfry in Sutton Coldfield; Derek Johnstone from The Golf Inn in Gullane, East Lothian; Mike Mathieson Partner and Chef Consultant on behalf of Albert Roux and Chez Roux Ltd and Mark Flanagan head chef to the Royal household.

Albert Roux said: “Young Highland Chef 2016 has without doubt seen unprecedented success. The standard was extremely high and thought had gone into the dishes, with flavours and presentation of the highest order. The generosity of the sponsors and Burghfield House, the hosting venue, made this a competition young cooks will continue to aspire to. Well done to all who participated, particularly the winner James Huyton, who will now spend one-week training at Le Gavroche.”

Entrants aged between 18 and 30 were invited to submit a three-course dinner menu for two with mackerel in the starter, game in the main and chocolate in the sweet, with a budget of £20 per cover.

James’ winning menu consisted of, juniper cured, line caught, mackerel, with its own tartare sauce and heritage beetroot; grouse with salted baked celeriac, black kale and brambles; dark chocolate log with pistachio sponge.

Keir Murray from Skibo Castle came second in the competition, winning £250 and a week’s work experience at The RAC Club in London. Abraham Michaelides from Skibo Castle took the third spot, receiving £100.

Other finalists in the Young Highland Chef competition were Jason Walker of the Kincraig Castle Hotel near Invergordon; Jamie Macloed of Crossbasket Castle in East Kilbride; Curtis Munro Cross of Carnegie Court House in Dornoch; Stuart Calder of the Forss House Hotel near Thurso and Christopher McFeat of Ulbster Arms Hotel in Halkirk. Each contestant was presented with a signed certificate and a Robot Coupe Stick Blender. The winner also received a set of knives from Rationale, one of the competition sponsors.

Prizes were awarded to the contestants at an evening ceremony where they were also treated to a five course meal which was prepared and served by North Highland College UHI staff and students.

The Young Highland Chef competition, now in its seventh year, is organised by North Highland College UHI’s Burghfield House training restaurant and the Albert Roux Consultancy.

Burghfield House is run as a training restaurant by North Highland College UHI, part of the University of the Highlands and Islands.