Cock and Bull chef, Andrew Clark, has been crowned Grampian Young Chef of the Year.
Andrew, who works at the Balmedie eaterie, was presented with the award at a ceremony in Aberdeen last week.
His menu of texture of pea and asparagus with crispy quails egg, Ingrams pork loin, apple purée, black pudding crumb, confit of jersey royals and smoked bacon airbag with natural jus and strawberry and cream with jelly, mini shortbread and fresh mint sherbet was highly praised for technique and creativity.
The competition brings together the region’s top culinary talent and this year the judges were highly impressed with the standards of dishes presented.
Owned by Peterhead FC chairman Rodger Morrison, The Cock and Bull has a proud history of nurturing young talent in the industry producing many former winners.
Restaurant manager James Forbes and head chef Michael Middleton continue this tradition by employing local youth and giving them the opportunity to learn and develop skills with their mentorship.
The Cock and Bull believes in using fresh, seasonal products with a strong emphasis on authentic provenance and a belief that simple food can be inspirational if it is made with the best locally sourced ingredients, an ethos that is passed on to the young chefs.