CRAIG Gibb (32), from Galashiels, Head Chef at the Kelso-based Orde Food Company, has won the Silver Award in the 2015 Scottish Chef of the Year Competition.

Run by the Federation of Chefs Scotland, the contest is described as Scotland’s toughest chef competition and featured chefs from leading establishments and organisations across the country.

The live contest took place last week in front of an industry audience at the ScotHot Exhibition at the SECC in Glasgow, where each of the eight finalists had 3.5 hours to create a four-course meal for four people.

The chefs were marked on each of their courses and as well as being overall runner up in the contest, Craig was judged to have produced the best main course in the competition with his dish of saddle of roe deer, glazed figs, beetroot and hazelnuts with a Grand Veneur sauce.

The competition was won by Adam Handling of Restaurant Adam Handling in London, with third place going to Jamie Scott of Rocca Restaurant, winner of the BBC’s recent Masterchef The Professionals series.

Craig said: “The competition was extremely demanding, both physically and also mentally as I had to design exceptional dishes that tasted great and also looked amazing. I was up against the country’s best chefs, judged by leading figures from the industry, including chefs from one and two- Michelin-starred restaurants, so it was pretty nerve-wracking, however I’m really delighted to have done so well.” Craig will be recreating his award-winning menu at Ochiltrees restaurant at Abbotsford on 10 April as part of a special dinner celebrating Scotland’s Year of Food and Drink.

Justin Orde, Managing Director, The Orde Food Company, said: “We have always known what a remarkably talented chef Craig is, but to have the judges of this prestigious contest present him with the Silver Award is fantastic news. As always, however, the most important judges for us are our customers who support us throughout the year, so we thought that our first Supper Club on 10 April would be the perfect opportunity to let them taste Craig’s award-winning dishes for themselves.” Craig’s Silver Award-Winning menu is as follows: Amuse Bouche Pan Roasted Squab Pigeon, smoked bacon & potato terrine, shallot puree and smoked bacon foam Lightly pickled Eyemouth mackerel with gooseberries & cucumber Seared Saddle of Border Roe Deer with Beetroot, hazelnuts, glazed figs & Grand Veneur sauce (Scotland's Best Main Course 2015) Flavours from banoffee Tickets for the dinner at Ochiltrees on 10 April cost £40 per person (including glass of Prosecco on arrival) and can be booked by calling 01896 663962.