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A 20-year-old self confessed fish fan from Edinburgh is celebrating culinary triumph this week.
Nico Simeone from the Balmoral Hotel, Edinburgh, beat five other finalists to win the Young Scottish Seafood Chef of the Year Contest.
His dishes which delighted the palates of the judges were ceviche of mackerel, avocado puree and langoustine beignet halibut with soft parmesan polenta, fricassee of asparagus, peas and morel, soft boiled quail's egg and crisp Serrano ham.
Simeone said afterswards "I am really delighted to win in the face of such stiff competition, and thrilled to be the Young Seafood Chef of the Year because I have a passion for seafood!"
Simeone won a trophy and a bottle of champagne, a trip to Lyon in January 2011 to see the world's top chefs in action at the Bocuse d'Or competition, a week's work experience at Ondine with seafood chef Roy Brett, and the opportunity to cook a meal for the First Minister and guests at a seafood celebration dinner.
He was also presented with a Federation of Chefs Scotland Gold Medal, which is only awarded to competitors in international competition scoring more than 90 marks.
The panel of judges, headed by Ian MacDonald, St Andrew's Links, and vice president of the Federation of Chefs Scotland, also included Roy Brett and David Murray, Houston House. They judged finalists on their imagination in choice of recipe ingredients, use of seasonal Scottish produce, and skill in preparation, cooking and presentation. The competition took place at the Edinburgh School of Food and Wine, Newliston.
The six finalists were:• Nico Simeone, The Balmoral, Edinburgh ; Jamie McDiarmid - Turnberry, Troon ; Adam Newth - The Seafood Restaurant, St Andrews; Martin Carabott - Gleneagles, Perthshire ; Gavin Fitzpatrick - Malmaison Glasgow ; Stuart Ritchie - The Marine Hotel, Troon
Should fisheries be closed during breeding time to allow stocks to reach more sustainable levels?
