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 across the summer.
Taking part 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,
Fraser Cameron, Sous Chef at The Globe Inn, Dumfries “I am delighted to be taking part in the Young Chef Series at The Station Road at The Lovat. Sean Kelly is an outstanding chef and I feel honoured to be sharing the same kitchen as him and his team. Young and passionate people are the lifeblood and future of the hospitality industry so for Sean and his team to invite young people from all over Scotland into his business to learn and grow, that really means a lot!”
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 social platform.
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.”
Having worked throughout Europe in prestigious restaurants, Sean’s distinctive and innovative cookery takes you on a historic and cultural culinary journey through the Highlands. His tasting menu tells a story that celebrates nature’s larder and its ever-changing seasons.