Multiple award-winning north-east chef Ryan Paterson can cap a memorable week at tonight’s Catering in Scotland (CiS) Excellence Awards.
Earlier this week, he was named Grampian hotel/restaurant chef of the year after impressing judges with his North Sea squid and mackerel burger starter, braised neck of Ythanbank-reared Ryeland hogget and lamb’s heart main and malt and barley cheesecake desert.
Mr Paterson works at the Cock and Bull restaurant at Balmedie in Aberdeenshire.
He was previously crowned Grampian chef of the year in 2004 and 2009.
Tonight, he is up against rivals including Michelin-starred Edinburgh chefs Tom Kitchin and Dominic Jack in the pub excellence category of the CiS awards in Glasgow.
Cock and Bull owner and Peterhead Football Club chairman Rodger Morrison said: “It has been a fantastic year for the Cock and Bull.
“Ryan and his partner, Victoria, have brought a real energy and enthusiasm to our management team.
“It’s also a great achievement to reach the finals of the prestigious CiS awards.
“This is all down to the the dedication and high standards that have been set by the restaurant and I couldn’t be happier for all involved”.
Other north-east contenders at the CiS awards include Aberdeen-based catering company Entier, in the innovation in training category.
Entier’s Rikkie Pirie could be named contract chef of the year.
Further north, Prep Catering of Beauly and Loch Melfort Hotel and restaurant at Arduaine, near Oban, are in with a chance of success in the categories for independent hotel and event-caterer of the year respectively.