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Graham Harvey, who runs The Craggan Mill restaurant at Grantown-on-Spey, has been voted “The Spirit of Speyside Chef of the Year”.
In what was a unanimous decision, the three judges of this prestigious new competition awarded the trophy to Graham at an haute cuisine cook-out at Moray College, Elgin, in February. The centrepiece of the winning three-course menu, which was required to blend one or more of Speyside’s celebrated malt whiskies with local produce, featured Aberlour 16 Year Old, an award-winner in its own right. Graham’s main course was:
Roast Spey Valley Fresh Salmon with Aberlour 16 Year Old and Orange Jus, served with Dauphinoise Potatoes and Wilted Spring Greens and garnished with Nuggets of Stuart Grant’s Black Pudding.
The three judges with the deliciously challenging task of finding a winner from amongst the region’s most talented chefs were French whisky writer and gastronomy expert Martine Nouet, author and chef Sue Lawrence and James Walker of Walker’s Shortbread.
As for the winning chef, he had the job of doing it all over again for the Speyside Whisky Festival Gala Dinner on the 3rd of May.
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