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Chef/patron Graham Harvey of Craggan Mill Restaurant, Grantown-on-Spey, has been named Spirit of Speyside Chef of the Year following a final cook off at Moray College. The panel of judges led by cookery writer Sue Lawrence, were unanimous in their decision to award the title to Graham.
Graham's menu (below) will be served at a VIP lunch during Whisky Live in London and at the Spirit of Speyside Whisky Festival Gourmet Dinner on May 3rd.
Starter: Velouté of Iain Moir's Haggis laced with Glenfarclas 15 yr old single malt.
Followed by: Roast Spey Valley Smokehouse fresh salmon with Aberlour 15 yr old malt and orangue jus
Finished with: Chocolate Truffle Torte improved with Glen Moray 16 yr old single malt
Graham commented: " I am thrilled to have been awarded this title, it was a very hard fought competition and all the finalists produced dishes of a very high standard. It is also a great opportunity to showcase Speyside's fantastic fayre at Whisky Live in London and at the gourmet dinner in May. This region has great whisky and great produce and what better combination could any chef wish for."
