OC1

Sustainable Fish Dish | Heat 1 | 09:00 - 09:40
40 Minutes

40 minutes will be allowed to prepare, cook and present an original fish dish using sustainable Scottish species, for four covers. Shellfish may only be used as a garnish and not as a main
item and should therefore not predominate. Advance preparation should be kept to a minimum. All Ingredients and equipment to be supplied by the competitor. Competitors to explain the reason they think the chosen fish is sustainable.

Sustainability will be judged on seasonality, availability and catch methods. All entries must be supplied with menus, recipes, method and photographs, as they will be subject to a first stage
of paper judging to choose the final 8 competitors who will compete in the Live Competition Theatre at ScotHot.

Sustainable Fish Dish | Heat 2 | 10:00 - 10:40
40 Minutes

40 minutes will be allowed to prepare, cook and present an original fish dish using sustainable Scottish species, for four covers. Shellfish may only be used as a garnish and not as a main
item and should therefore not predominate. Advance preparation should be kept to a minimum. All Ingredients and equipment to be supplied by the competitor. Competitors to explain the reason they think the chosen fish is sustainable.

Sustainability will be judged on seasonality, availability and catch methods. All entries must be supplied with menus, recipes, method and photographs, as they will be subject to a first stage
of paper judging to choose the final 8 competitors who will compete in the Live Competition Theatre at ScotHot.

OC4

Street Food (Team of Two Competition) | 10:00 - 11:00
60 Minutes

Competitors will be given 1 hour to prepare cook and present the following.

• 2 portions of modern street food chicken based
• 2 portions of modern style seafood / shellfish bowl food
• 2 portions of vegetarian street food
• 2 portions of a dessert

Mise en place must be kept to a minimum. The judges are looking for modern, creative dishes served in traditional street food style containers as if you were purchasing form a street food vendor

RC2

Food for Life Challenge | 11:30 - 12:10
40 Minutes

Open to chefs working in the public sector only.

This competition is restricted to chefs working in the public sector to create a main course (2 portions) in 40 minutes which would be appropriate for a public sector establishment and must adhere to the following standards within the Food for Life programme:

• Use at least 1 organic product
• Highlight seasonal and local products
• Showcase healthy dishes
• Strive to use less but better meat, utilising non-meat proteins
• Animal welfare standards for meat, fish, eggs used: farm assured meat (QMS, RSPCA, etc), free range eggs, MSC ‘Fish to Eat’

Competitors may consider purchasing any fresh produce for their menu from Locavore who can supply local and seasonal produce.

Please contact Locavore on This email address is being protected from spambots. You need JavaScript enabled to view it. to discuss your requirements.
Please note that this is an option and is not compulsory.

Entries for this competition will be free of charge as The Soil Association, Scotland are keen to support chefs from the public sector and will  cover these costs.

Sponsored by:

OC3

Braehead Foods Mystery Basket | 12:45 - 13:30
45 Minutes

You are asked to produce 2 portions of a seasonal main course in 45 minutes from a mystery basket of ingredients. The ingredient list will be given to the competitors 45 minutes before commencement of
the competition. It will consist of a set protein and a choice of primary ingredients for the accompaniments. There will also be a larder table where chefs can choose additional ingredients.

Once competitors have submitted their dish descriptions to the judges, they can commence with weighing out their ingredients and will be allowed onto station 15 minutes prior to the start of
their competition. All small equipment [including a set of weighing scales] and containers for the ingredients is the responsibility of the competitor.

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JC1

Scottish Young Chef of the Year 2023 | 13:45 - 15:45
120 Minutes

120 minutes will be allowed for competitors to produce a 3-course meal of their choice for 4 covers. One course must include fish. Competitors are permitted a commis chef to help, carry and assist, but not cook, (the commis chef must not be older than the competitor). Competitors to supply all ingredients and light equipment.

Judges will mark on the following criteria:

• Presentation and content of your submitted entry
• Seasonality
• Provenance
• Working methods
• Professional techniques and culinary skills
• Wastage
• Hygiene practices
• Timing
• Quality and balance of textures and flavours
• Presentation of finished dishes

Mise-en-Place allowed:

• Washed and peeled vegetables and fruit, but not cut
• Stocks
• No finished sauces.
• Weighed ingredients
• Uncooked pastry

All entries must be supplied with menus, recipes, method and photographs, as they will be subject to a first stage of paper judging to choose the final 8 competitors who will compete in the Live Theatre at ScotHot.

*Open to all chefs who are aged 23 or under as at 28th February 2023

JC2

Junior Pasta | 08:00 - 08:40
40 Minutes

The competitor is required to create a pasta dish in 40 minutes for 2 covers using fresh pasta which can be brought in but not rolled or shaped. This can be either a sweet or savoury dish. As a pasta class the judges will be looking for at least 50% of the dish to be pasta. Judges are looking to see the skill of the competitor in the pasta preparation element of their chosen dish. All the ingredients to be provided by the competitor.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

*Open to all chefs who are aged 23 or under as at 28th February 2023

OC5

Risotto Challenge | Heat 1 | 09:00 - 09:45
45 Minutes

Competitors will have 40 minutes to cook and prepare two identical portions of risotto with suitable garnishes. The base of the risotto is open, ie vegetable, poultry, shellfish, sweet. Mise-en-place must be kept to a minimum however premade stock is permitted.

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Risotto Challenge | Heat 2 | 10:00 - 10:45
45 Minutes

Competitors will have 40 minutes to cook and prepare two identical portions of risotto with suitable garnishes. The base of the risotto is open, ie vegetable, poultry, shellfish, sweet. Mise-en-place must be kept to a minimum however premade stock is permitted.

Sponsored by:

Scottish Chef of the Year 2023 | 11:35 - 14:35
180 Minutes

This year we are looking for Chefs to submit their entries along with photographs of all four courses.

The Scottish Chefs Culinary Committee will then paper judge and select the best well-balanced and creative menus, we will then advise you if you have been successful in gaining a place at The ScotHot Final.

Three hours cooking time will be allocated with ½ hour set up time. All competitors are asked to produce an Amuse Bouche for the judges within 30 minutes of the start of the competition. 50%
of the mise-en-place for this can be done in advance.

Competitors are permitted a commis chef to help, carry and assist, but not cook. (The commis chef must not be older than the competitor). Competitors are to supply all ingredients and light equipment. We remind competitors that space will be different to your day-to-day environment so please bear this in mind when planning your menu and what electrical appliances you will require. You must list the electrical equipment on your entry as there may be a limit to what can be used on the day.

Judges will mark on the following criteria:

• Presentation and content of your submitted entry
• Seasonality, provenance, working methods, professional techniques, modern culinary skills,
  hygiene practices and kitchen management, timing, balance of textures and flavours. Permitted Mise-en-Place
• Washed and peeled vegetables and fruit, not cut or shaped.
• Base stocks not reduced.
• No finished sauces. Judges will ask to taste your stock prior to competing
• Weighed ingredients All protein, ie fish, meat, game must be on the bone. Shellfish must be whole.
• Uncooked pastry puff pastry

All entries MUST be supplied with menus, recipes, method, and photographs. There will be no semi-finals, entries will be in the first instance paper judged by the Scottish Chefs Culinary Committee where 8 finalists will be invited to cook for the chance to win Scottish Chefs Scottish Chef of the Year 2023.

Closing date for entries is 31st January.

All entries to be emailed to This email address is being protected from spambots. You need JavaScript enabled to view it.

The winner will receive £1500, engraved winner’s crystal trophy, and certificate.

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