The competition is now in its second year and aims to discover and celebrate the next generation of young Scottish chefs. With a focus on nurturing creativity and innovation, the competition seeks to inspire and support students in reaching their full potential, whilst highlighting the vibrant future of Scotland's culinary industry.

Knorr Professional’s Scottish Student of the Year also provides a platform for students to develop their skills and promote professional growth, ensuring they are fully equipped to succeed in the fast-paced, competitive culinary world.

The five chefs will be aiming to impress the judges to land the coveted prize of an all-expenses paid educational food trip to Italy. The finalists include:

• Nahui Keiss, 38 – Forth Valley
• Ross Gourlay, 20 – City of Glasgow
• Graham Watson, 35 – Ayrshire
• Louise Smith, 40 – Ayrshire
• Lewis MacLeod, 26 – UHI, Argyll

Maclean, competition ambassador and judge, said: “The strength and creativity of this year’s entries has been truly impressive and a significant marker of the calibre of talent Scottish catering colleges are nurturing. And now the challenge is mounting, as the five shortlisted students fire up the stoves to bring their dishes to life at the live final.”

He is the head judge alongside executive chef at Unilever Food Solutions James Brown and Bidfood Scotland’s food development chef Martin Ross.

The students will compete in teams of two - each consisting of a head chef and an assistant - to complete a skills test and deliver a two-course meal, based on this year’s competition theme of wellbeing. The judges will be looking for menus that highlight the powerful connection between nutrition and health, showcasing the use of high-quality, locally sourced and seasonal ingredients.

A commitment to reducing food waste is also integral, encouraging the creative use of by-products and ensuring that every ingredient is maximised. The main course must use Knorr Professional Bouillon as a key ingredient to enhance the depth of flavour.