HIT Scotland’s Legacy Scholarship has named the four finalists now in the running for a ‘once in a lifetime’ learning opportunity at The Dorchester in London.
The finalists, chosen by a competitive application and interview process, are Ammar Soeb Khumri from Fort Augustus, Jordan Clark from Aberfeldy, and Connor Rooney and Paul Hood, both Edinburgh-based.
They are said to represent the diverse quality of Scotland’s hospitality sector – and the talent on display from the country’s up-and-coming chefs.
In September, as part of Scottish Food & Drink September celebrations, one of them will be awarded this year’s Legacy Scholarship, and subsequently spend five days at The Dorchester in London’s Mayfair, working under its culinary director Martyn Nail.
Held in partnership between Scotland Food & Drink and HIT Scotland, the Legacy Scholarship was first launched in 2025 to celebrate the MICHELIN Guide Ceremony for Great Britain & Ireland taking place in Scotland.
That first year saw inaugural winner Fraser Cameron, head chef at The Globe Inn, undertake a five-day stage at The Ritz London, led by its executive chef John Williams MBE.
Having described his win as a ‘money can’t buy experience to learn in one of the best kitchens in the world’, Cameron’s career has since progressed, and he now steers the kitchen at the critically acclaimed 1610 by Fraser Cameron within The Globe Inn.
One of the four hoping to follow in Cameron’s foosteps is Khumri, aged 38, senior chef de partie at the Station Road Restaurant, within The Lovat Hotel, in Inverness-shire.
Set inside a restored country house on the shores of Loch Ness, the menu at Station Road features ingredients grown in the hotel’s kitchen gardens, as well as items foraged from the local landscape.
Working alongside Chef Sean Kelly, Ammar has developed a love for ‘creating food that genuinely reflects its environment’, and sees the scholarship as a chance to develop his career while remaining grounded in his core values of ‘respect for nature, support for local communities, continuous learning and sharing knowledge with others’.
Another contender is Jordan Clark, 31-year-old executive chef at Ballintaggart, Perthshire.
A head chef since just 21 years old, Clark joined the Ballintaggart team in 2020, and now leads across Ballintaggart Farm and The Grandtully Hotel, as well as the setting’s events and retail offerings.
While living on the Isle of Mull for three years, Clark worked closely with the local fishermen, growing his understanding of the importance of using local produce, and now considers seasonality as the core to great cooking.
Having been in the industry since he was 15, he sees winning the Legacy Scholarship as an opportunity to learn how a large operation like The Dorchester approaches its luxury service
Also in the running is Connor Rooney, 26, junior sous chef at Edinburgh’s Royal Scotsman.
With a range of experience across the industry, including at Isag restaurant within Glasgow’s Kimpton Blythswood Square Hotel, Rooney now works onboard Scotland’s only luxury train, providing breakfast, lunch and dinner as passengers travel across the country.
Served from two luxury dining cars, each meal onboard the Royal Scotsman celebrates exceptional Scottish ingredients, with the kitchen team always looking for new local suppliers and artisan products to highlight the very best of what Scotland has to offer.
Rooney hopes to win the Legacy Scholarship to help further his career in kitchens, and would also love to bring home ‘tips, tricks and knowledge’ that he can pass along to colleagues.
Completing the four likely lads is Paul Hood, the 39-year-old executive head chef at the EICC and EICC Nourish in Edinburgh.
With over 25 years’ experience in the Scottish hospitality industry, Hood has built his career on a deep commitment to culinary excellence, team development, and the unique culture that defines Scotland’s food landscape.
Over the course of his career, he has collaborated with Scottish MICHELIN-star chef Tom Kitchin, and run the kitchen operation at Holyrood Palace’s Royal Garden parties, catering for up to 8000 guests, as well as delivering some of Scotland’s biggest events in some of its most iconic venues.
Having joined the Edinburgh International Conference Centre’s sustainability-focused catering service, EICC Nourish, earlier this year, Paul would now like to develop his pastry skills and concentrate on plant-based options, as well as unique flavour pairings.
All four have their sights set on that scholarship stint at The Dorchester, where the food is described as ‘a masterclass in refined luxury and glamorous comfort’, bringing modern British sophistication together with relaxed, creative, and produce-driven menus.
The head of regional food at Scotland Food & Drink, Fiona Richmond, 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.”
Chief executive of HIT Scotland, David Cochrane, said: “All the finalists brought a unique angle from their perspective on the quality of Scottish food and drink, and they really do demonstrate the very best professionalism and commitment to our industry.
“This competition has continued to go from strength to strength, and thanks to the collaboration from all parties involved, the scholarship presents a fantastic opportunity – the individual learnings for the winner are immense. Good luck to all the finalists.”
Speaking from The Dorchester, culinary director Nail added: “I was impressed by the ambition, commitment and passion displayed by each of the finalists, and everyone here at The Dorchester is looking forward to welcoming the winner into our kitchen, where they will have the chance to work side by side with our exceptional team.”
