His winning menu included crab bisque with megrim and langoustine tortellini, and smoked Scottish hake, soft polenta with bacon, razor clams and a poached duck egg.

He added: 'I hope the recipes will inspire others to eat more fish - it's healthy, tasty, sustainable and a great way to support our fishermen.'

Craig received a specially commissioned trophy, a bottle of champagne, a week's work experience with top seafood chef Roy Brett, and the opportunity to cook a meal for Scotland's first minister and guests at a seafood celebration dinner.

The competition was launched in May as part of a wider package of measures designed to encourage greater consumption of Scottish seafood, with key messages including healthy eating and responsible fishing. For the final, the chefs used species chosen from a list of Scottish seafood that included hake and herring, along with crab, scallops and langoustines.

Located in a stunning setting on the banks of the River Dee the Milton Restaurant has won a number of awards recently including the Chef of the Year title and the Best Main Course in Scotland title.

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