Chris Ritchie from the Barceló Troon Marine Hotel made ‘Wild Rabbit & Ham Hock Terrine served with a Quince Chutney’ as a first course in the Junior Scottish Chef of the Year competition

Chris Ritchie, 20, Senior Chef de Partie at the Barcelo Troon Marine Hotel made ‘Wild Rabbit & Ham Hock Terrine served with a Quince Chutney’ for his first course in the Junior Scottish Chef of the Year competition. The competition was part of the 28th Scottish Culinary Championships held at the 2011 ScotHot show.

Chris was awarded with a Bronze medal.

He says: “I am delighted with the result, especially as this was my first professional cooking competition. It has given me a lot more confidence and made me determined to work even harder in the competition next year.”


For further information about Barcelo UK, visit: www.barcelo-hotels.co.uk