Four Scottish chefs shortlisted for prestigious Scotland Food & Drink scholarship

Four chefs from across Scotland have been shortlisted for one of the country's leading culinary development awards. The finalists for the Scotland Food & Drink and HIT Scotland Legacy Scholarship Award 2026 will compete for the opportunity to undertake a five-day placement at The Dorchester in London, working alongside culinary director Martyn Nail. The shortlisted chefs are Ammar Soeb Khumri from Fort Augustus, Jordan Clark from Aberfeldy, and Edinburgh-based chefs Connor Rooney and Paul Hood. The winner will be announced in September as part of Scotland Food & Drink's September celebrations. The scholarship offers a unique opportunity to gain hands-on experience in the kitchens of the five-star Dorchester Hotel, renowned for its modern British cuisine. The award was launched in 2025 to celebrate Scotland hosting the MICHELIN Guide Ceremony for Great Britain and Ireland. Last year's winner, Fraser Cameron, head chef at The Globe Inn, completed a stage at The Ritz London under executive chef John Williams MBE before opening his own acclaimed restaurant, 1610 by Fraser Cameron. This year's finalists represent a wide range of culinary backgrounds. Mr Khumri is senior chef de partie at Station Road Restaurant in The Lovat Hotel, while Mr Clark is executive chef at Ballintaggart. Mr Rooney works as junior sous chef aboard the luxury Royal Scotsman train, and Mr Hood is executive head chef at the Edinburgh International Conference Centre and EICC Nourish. The winner will follow in Mr Cameron's footsteps by gaining experience in one of the UK's leading kitchens while further developing Scotland's reputation for culinary excellence. Read more Fiona Richmond, head of regional food at Scotland Food & Drink, said: "Applications for this year's scholarship were truly exceptional, but one clear theme shone through, a love for Scotland's incredible larder. "It's been a joy to see so many chefs express a commitment to local sourcing, sustainability, and making the most of what we have on our very own shores, and I'm excited to see how the winner uses their experience at The Dorchester to further boost not only their own career, but Scotland's culinary scene as a whole. "Congratulations to the finalists. "They are all prime examples of the burgeoning talent we have in kitchens around the country."