Crimson Edge launches website in search of red hot culinary talent

Today marks the launch of Scotlandís first ever Scottish Food Scholarship 2006 in the search for young culinary talent in Scotland. This covetous award will provide a framework and incentive for young Scottish chefs to reach their full career potential.

The Scottish Food Scholarship www.scottishfoodscholarship.co.uk calls upon all young chefs under the age of 25, employed in Scotland, to develop their culinary skills and talents. Judged by a selection of Scotlandís Michelin starred chefs, the Scottish Food Scholarship not only aims to nurture talent but will open doors and opportunities for the winning chef. The Winner will carry out a series of internships, working with some of the best in the food and catering world, both at home and abroad.

ìItís an important time to encourage young chefs to develop and build their skills with the current shortage of professionally-trained staff in the industry. The Scottish Food Scholarship has been established to reward the effort and dedication of those at the beginning of their careers,î says Michelin Star chef Martin Wishart.

Eligible chefs are invited to submit entries by the 16th January 2006, available from the Scottish Food Scholarship 2006 website www.scottishfoodscholarship.co.uk. The prestigious judging panel, which includes Martin Wishart, Tony Borthwick, Keith Braidwood, Allan Donald, Jeff Bland and Matthew Gray will be looking for competence, an ability to work with seasonal ingredients and individual flair in a designated time frame.

Each competitor will be asked to prepare a starter and a main course from a mystery box of ingredients at the Semi-Finals held at Aberdeen College on the 30th January 2006, Ayr College on the 6th March and Edinburgh Telford College on 27th February 2005. The final will be held at Glasgow Metropolitan College on the 20th March 2006 followed by an Award Ceremony and Dinner at the Corinthian in Glasgow the same evening.

As a principal partner of this inaugural award Crimson Edge PR and is supported by Braehead Foods Ltd, Visit Scotland, Scottish Food & Drink, Seafish, Seafood Scotland, Catering in Scotland Magazine, The Scottish Field, the G1 Group, Highland Spring, RH Morton, Loch Fyne Oysters, Highland Game, Gourmet Classic, Al-Clad, Scotherbs, Callebaut, Ian Mcleod Distillers Ltd, Irvine Robertson Wines and Inverarity Vaults.

For further information on how to enter or how to support the Scottish Food Scholarship 2006, please contact Crimson Edge PR Tel: 0131 311 7050 or log on to