Culloden Rotary Masterchef Competition 2019.
There are a number of Facebook Live videos of the young chefs in the kitchen of the UHI preparing their dishes for the competition. They can be found here
Previous winners of Masterchef.
2014 Ronan Melens, so far the only boy winner. Held at and won by Charleston Academy.
2015 Megan Keith. First round held at UHI. 1st of a four year success by Millburn Academy.
2016 Lucia Savage.
2017 Lucia Savage.
2018 Emily Megson.
2019 Lauren Bell. Dingwall Academy.
This year 9 schools were invited to compete, Inverness High, Inverness Royal, Millburn, Culloden, Fortrose, Dingwall, Alness, Charleston, and Nairn Academies.
6 actually took part, Inverness Royal, Dingwall, Fortrose, Millburn, Culloden and Inverness High.
A total of 79 kids entered and after the internal school round each school held the first of the judged rounds with up to 4 taking part.
We had a lot of new chef/judges this year mainly because of the efforts of Simon Stuart at Williamson Food Service, and the new chefs stepped up superbly and all those that came along were very good and very keen to help in any way.
The judges who offered their services were as follows:
Geoff Malmedy, Head Chef Kingsmills Hotel.
George MacKay, Dairy at Daviot.
Ross Stovold, Torridon House Hotel
Jamie Munro, Boath House Hotel. An ex Inverness Royal boy.
Richard Hamblin, Meadows Nursing Home, Dornoch.
Graham Fox, Suitor Creek Restaurant, Cromarty
Wayne Louw, Marriot Hotel.
Steve Devlin, Rocpool.
Gordon Kidd, Café 112, Nairn
John Lockhart, Fired Up Productions. Owns a couple of restaurants and has the kitchen concession in several others.
Professional Kitchen day
The finalists all spent a day in a professional kitchens as follows.
Emma Warner and Lauren Bell at Kingsmills, Charlotte Burton at MacGregors Bar and Restaurant in Inverness and Alix Callaghan at Suitor Creek.
The final menus were:-
Caboc Cheese & Chive Souffle
Parmesan Chicken with Crispy Ham with a Chickpea & Red Pesto Stew
Lemon Drizzle Ginger Cake with Vanilla Ice Cream
Tomato Tart with Roasted Red Pepper Puree
Risotto al Nero di Sepia
Tasty Pavlova with Clotted Cream and Raspberry Sauce
On a bed of Beetroot and Horseradish Relish
Dressed with a Watercress Salad
Roast Chicken Breast
Served on top of Spinach and a Creamy Potato Purée
Decorated with a Seasoned Potato Lattice and a sprinkling of Pine Nuts
Banana Sticky Toffee Pudding
Served with a Hot Toffee Sauce with a side of Fresh Whipped Cream
Inverness Royal Academy
Prawn salad stack
- df, gf, sf, nf
Seared haunch of Highland venison
served with a colcannon mash, root veg
and a blueberry jus. - df, gf, sf, nf
Sweet orange chocolate fondant
- df, gf, sf, nf
Charlottes menu was praised by all of the judges for the use of all of the ‘free from’ ingredients.
The winner of the very close competition for 2019 was Lauren Bell of Dingwall Academy.