Paul Hood, the executive head chef at EICC and EICC Nourish, is the winner of this year’s Scotland Food & Drink and HIT Scotland Legacy Scholarship, securing a once in a lifetime opportunity to work at The Dorchester for a five-day stage.
Following a competitive application and interview process, Paul, 39, was praised by the judging panel for his passion for the industry and developing people.
The judges remarked that Hood has a great regard for Scottish ingredients and local suppliers, and noted that his enthusiasm for continually developing and raising standards was tangible. the industry.
Paul will now join the team at The Dorchester in London’s Mayfair for a five-day stage, working under culinary director Martyn Nail, who oversees the five-star hotel’s selection of fine dining restaurants.
Held in partnership between Scotland Food & Drink and HIT Scotland, the Legacy Scholarship was launched in 2025 to celebrate the MICHELIN Guide Ceremony for Great Britain & Ireland taking place in Scotland for the first time.
Inaugural winner Fraser Cameron, head chef at The Globe Inn, spent five days at The Ritz London, led by executive chef John Williams MBE, and described winning the Legacy Scholarship as a ‘money can’t buy experience to learn in one of the best kitchens in the world’.
Hood commented: “I am incredibly honoured to be awarded this year’s Scotland Food & Drink and HIT Scotland Legacy Scholarship. This fantastic opportunity will allow me to learn from some of the industry’s most respected leaders, broaden my perspective through new experiences, and bring fresh ideas back to Scotland’s hospitality sector.
“As Executive Chef at EICC Nourish, I’m excited to use this experience to further champion culinary excellence, inspire innovation, and support the growth and development of our culinary team, while continuing to embed sustainable practices at the heart of everything we do.”
Fiona Richmond, head of regional food at Scotland Food & Drink, said: “Paul is a perfect example of the high calibre of talented chefs we have working here in Scotland, and his dedication to championing Scottish produce, as well as his commitment to passing along his craft to the next generation, made him a standout candidate for the Legacy Scholarship.
“I can’t wait to see what he learns with Martyn Nail and the team at The Dorchester – and how the experience will shape his career.”
David Cochrane MBE, CEO at HIT Scotland, added: “HIT Scotland exists to help hospitality professionals realise their potential, grow their expertise and invest in their passion, and the Legacy Scholarship brings all three together for chefs.
“After a very competitive application process, Paul stood out as a clear winner, and I’m confident his stage at The Dorchester will be a memorable stepping stone on an already impressive career path.”
Martyn Nail, culinary director at The Dorchester, said: “The Legacy Scholarship reflects something we care deeply about at The Dorchester; investing in the next generation of talent and giving chefs the opportunity to grow and experiment.
“Paul brings with him a wealth of experience from the Scottish hospitality scene, and everyone here is looking forward to welcoming him into our kitchen.”
To recognise and celebrate his achievement, Paul has also been presented with a specially commissioned knife, featuring a handle made with waste remains from the brewing and distilling process.
Crafted by Draff Studio, based in Dundee, the handle was produced through a special process which turns spent grain and botanicals into a durable and sustainable material.
Aymeric Renoud, the designer behind the material, works closely with breweries and distilleries, including 71 Brewing and Fettercairn, to find new, innovative uses for waste.
