East Lothian Courier | News | Chef’s challenge

Monday, 8th September, 2008

Published: Thursday, 10th April, 2008 08:10

Chef’s challenge

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UPPERCRUST chef Brian Canale could be set to put the icing on the cake of a successful career in catering by following in the footsteps of kitchen trailblazer Gordon Ramsay.

For the man who provides meals fit for royalty at Lennoxlove House is in the running for the prestigious National Chef of the Year title – an accolade once held by the outspoken TV celebrity with the penchant for profanity.

Mr Canale, from Currie, is head chef for Heritage Portfolio, the in-house caterers appointed six months ago by the Duke and Duchess of Hamilton for their historic stately home outside Haddington.

The 41-year-old, who has been in the catering industry for the last 15 years, was due to compete against 40 other hopefuls at the semi-finals on Wednesday at the Restaurant Show in Birmingham.

He had been challenged to prepare a two-course meal plus canapés using fresh, local produce including pork that has been specially bred and reared for the competition.

If successful, he will go through to the finals in September.

The much-travelled chef, who already has the silver Scottish Chef of the Year medal under his belt, has worked alongside respected industry figure Pierre Koffman while serving diners at Highgrove House in Troon and the Michelin starred Longueville Manor in the Channel Islands.

Speaking ahead of Wednesday’s semi-finals, he told the Courier: “I’m really looking forward to competing as I get a real buzz in the kitchen. To get this far is a real achievement, but I’m really hoping I can make it all the way to the final.”

Edinburgh-based Heritage Portfolio provided the catering for the Queen’s Garden Party at Holyrood Palace last summer and was chosen as Lennoxlove’s exclusive in-house caterers on the merits of its use of fresh, local, seasonal produce and professional service.

Fraser Niven, chief executive of Lennoxlove House, said: “Ever since Lennoxlove House re-opened last July, it was important to us that we found a catering firm that operated on a five-star scale to keep in with the house’s standards and expectations.”

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