The competition took place at the Edinburgh School of Food and Wine, Newliston. He commented on scooping the title: "There was very tough competition, so to win was amazing. I am very happy with today and enjoyed the experience of competing. I have a real passion for seafood!" The winning dishes featured seared scallops with crab and cucumber cannelloni, carrot and vanilla puree, summer vegetable salad and lime vinaigrette and salted hake with herb and parmesan crust, crushed jersey royals, roast pine nuts, roast squid, baby spinach, white asparagus and asparagus sauce. The talented young chef received a specially commissioned trophy, a week's work experience at The Captain's Galley in Scrabster, and the opportunity to cook for Seafood Scotland at events throughout the year. He was also presented with a Federation of Chefs Scotland Silver Medal. Joint runners up were Adam Newth, from No 1, The Balmoral and Barry Robertson, Turnberry Hotel, who were also presented with silver medals from the Federation. The judging panel included Federation of Chefs Scotland judges Ian MacDonald (St Andrews Links Trust) and Joe Queen (Glasgow Hilton), Jim Cowie, The Captain's Galley. They judged the finalists on their imagination in choice of recipe ingredients, use of seasonal Scottish produce, and skill in preparation, cooking and presentation.