St Andrews chef Jamie Scott used his Arbroath background to smoke the opposition in the final of Masterchef: The Professionals.
The 26-year-old from Arbroath was named winner of the prestigious competition in the nail-biting final of the seven-week long competition after wowing judges with a three-course meal that used Arbroath smokies for inspiration.
Jamie, who works at Rocca Restaurant in St Andrews, was the unanimous choice of the show’s three judges: double Michelin-starred chef Marcus Wareing, Monica Galetti and Gregg Wallace.
He beat fellow chefs Brian McLeish, who works in Aberdeen, and Sven-Hanson Britt to the coveted title.
Jamie married his wife Kelly in September and the couple had to keep his title a secret since filming on the series concluded in late summer.
Despite that, he still looked anxious while watching the final episode in front of family, friends and co-workers at the R Bar within Rusacks Hotel in St Andrews, which is also home to Rocca Restaurant, last night.
He was given a hero’s welcome as he entered the room although he missed the first five minutes of the programme as he was working in the kitchen.
“I just wanted to deserve the title and I think I did,” he said.
He added: “To get the approval of Marcus and Monica and for them to decide I was the best chef on the day is just absolutely incredible.”
Kelly said: “It has been emotional but it’s great that his friends have been able to recognise what he does.”
Jamie’s menu was inspired by his family, particularly his grandmother and his mother Winnie, who was also a professional chef. However, she was unwilling to take any credit for his success last night.
She said: “He has done it all himself. There are some people who are just really natural with food and he is one of them.”
Jamie’s winning menu consisted of a starter of picked East Neuk Crab with pickled cucumber and raw Granny Smith apple, served with an Arbroath smokie veloute and savoury doughnuts filled with flaked smokies and Tobermore Cheddar with a crunchy topping of burnt Parmesan and chives.
His main was Glazed Short Rib of Beef topped with beef dripping fried croutons and onion, smoked beef sirloin, salt balked turnips and burnt shallot puree, served with watercress puree and a beef jus, and a dessert of Brillat Savarin and Lemon Cake topped with Italian meringue with lemon macarons almond crumb, lemon curd and salted almonds served with a basil sorbet.
Marcus Wareing described Jamie as “one of the future chefs of the country” while Monica Galetti said he had consistently served “delicious food”.