West Lothian Student Wins Scottish Heat of Young Risotto Chef of the Year

The competition is designed for aspiring student chefs aged between 17 and 23. It challenges participants to showcase their skills by creating a vibrant and imaginative risotto dish that reflects their personality, passion and creativity.

This year, at the Scottish regional heat held at West Lothian College, judges were impressed with the outstanding talent from everyone who took part and created an amazing selection of dishes. The judges said that “every dish excelled in taste, execution or invention.”

Craig Fairbairn, a student in Level 6 Professional Cookery at West Lothian College, took home the winning title of the Scottish heat which means he will now compete in the grand final in London later this year.

Craig said: "It feels great to win. After three years, I’m finally on my way to London for the grand final of the Young Risotto Chef of the Year competition. Time to start practising and hopefully bring that trophy home! Huge thanks to my lecturers for all their support.”

Paul Kelly, one of Craig’s lecturers, said:

“I am so proud of Craig. This is the third year he has entered the competition and I am delighted that he won first place and now gets to cook his risotto at the grand final with winners from the other UK regional heats. The quality of all dishes was exceptionally high which makes Craig’s win all the more impressive.”