BRIAN Maule has beaten competition from across Scotland to be named the country’s top chef.
Maule, who opened his Glasgow restaurant Chardon d’Or (‘golden thistle’) in 2001, picked up the Chef of the Year award at this year’s Catering in Scotland Excellence Awards. Dominic Jack of Castle Terrace in Edinburgh, Graeme Pallister of 63 Tay Street in Perth and Adam Stokes of Glenapp Castle in Ballantrae were runners-up.
Judges said Maule was respected for his business acumen and cooking skills. “Despite being in the kitchen most days, he still finds time to inspire and encourage youngsters to join our industry,” said the panel.
In other awards, Paul Kitching’s Edinburgh restaurant 21212 was named Restaurant of the Year with Castle Terrace in Edinburgh and Martin Wishart at Cameron House runners-up; while Craig Millar’s 63 West End in St Monan’s, Fife, was named Restaurant Newcomer.
The Independent Hotel of the Year award went to the Summer Isles Hotel in Achiltibuie near Ullapool, with The Lovat Hotel at Loch Ness and the Loch Melfort Hotel near Oban as runners-up.
The Bridge Inn at Ratho in Midlothian took the Pub Excellence Award, beating competition from the Sorn Inn in Mauchline and The Anderson in Fortrose.
Peter Taylor, founder of the Town House Collection hotels group, was presented with the Lifetime Achievement Award.
