Station Road at The Lovat, Loch Ness will be hosting some of Scotland’s brightest up and coming chef talent as part of a new “Young Chef Series” initiative in its restaurant and via its Instagram channel @stationroadlochness across the summer.
Taking part between now and September are former Andrew Fairlie scholarship winner and Federation of Scottish Chefs Young Chef of the Year 2021, Fraser Cameron from The Globe Inn, Dumfries; North East Young Chef of the Year, Ross Boyd from Amuse by Kevin Dalgleish, Aberdeen; finalist in the North East Young Chef of the Year competition Annemiek Daggert from Glenfiddich Distillery; Gleneagles scholarship apprentice, Jemma McDougall from The Birnam at Gleneagles, and Maggie Salter from 18 at Rusacks St Andrews.
Devised by chef patron, Sean Kelly, the Young Chef Series will give five professionals the opportunity to work in the three AA Rosette kitchen at Station Road, contribute to Station Road’s tasting menu for one night and learn more about local and foraged Highland produce. Sean, who has worked throughout his career to develop and mentor the next generation of kitchen talent is also one of the most followed Scottish chefs on Instagram with an incredible 100k followers. The young chefs’ work will be showcased on his Instagram platform @stationroadlochness
Sean Kelly, Chef Patron at Station Road, said, I’m constantly in awe of the dedication and raw talent I see joining kitchens across the UK. I am honoured to be able to play a part in their journey by inviting them to our kitchen. We want them to have the chance to learn a few skills and experiment with some of the amazing produce we have at our fingertips in Fort Augustus.”
The first chef to take part was Maggie who kicked things off at the end of April, by adding her own rhubarb and honey creation to the menu, for one night only.
Talking about her experience at Station Road, Maggie Salter, said, “I’m very fortunate that Rusacks put me forward for the Chef Series and I’ve had the opportunity to spend some time in another award-winning kitchen. Sean and his team made me feel very at home and it was an amazing experience to learn and work alongside them.”
Sean adds, “We have some inspiring young talent coming to Fort Augustus this summer and we were so lucky to have Maggie to start the series. The team had a great time getting to know Maggie and she will have an exciting career ahead of her. We can’t wait to see what the future holds for this talented pastry chef.”
The series is supported by sponsors, Scotch Beef Club (Quality Meat Scotland),Campbells Prime Meat, Edinburgh Butter Company and The Truffle Company.