Shelby Dalgliesh competed in the Future chef – Central & South of Scotland Regional Final at City of Glasgow College on Wednesday 22nd February. There were nine competitors from across the region who had fought off over 600 others to make it there.

Shelby created two dishes – her main course was Pan seared wild coley with haddock & prawn chowder on a bed of crushed baby potatoes. This was followed by Vanilla & Ginger cheesecake with caramelised clementines and spun sugar.

The standard was exceptionally high, producing a wonderful array of top class dishes from the 12-16 aged competitors. The judges agreed it was a tough job deciding on the eventual winner.The winner from City of Glasgow college goes on to the National Final in London, next month.

Shelby had worked with John Paul (Executive Chef) from the Marine Hotel, North Berwick in preparation for the competition. She experienced life in a real hotel kitchen and the pressure that involves, plus the added expertise of finished presentation of her dishes.

Shelby was a fantastic ambassador for Preston Lodge, both during the competition and at the Awards Gala Dinner at the Glasgow Science Centre in the evening.

Well done on this achievement.