Ryan Hogg went head-to-head against Paul Wedgewood, head chef and owner of Wedgewood restaurant in Edinburgh, in a cooking challenge hosted by TV presenter Phil McHugh and organised by Quality Meat Scotland.
The challenge saw them presented with ingredients which they had to turn into a delicious dish before it was then judged by the audience and Gordan Newlands, branch development manager at Quality Meat Scotland.
The mystery bag of ingredients contained two lamb Gigot steaks, a pineapple, pomegranate seeds, Greek yogurt, an onion and tortilla chips which Ryan turned into pan-seared lamb gigot, caramelised pineapple pomegranate and chilli salsa, pomegranate yoghurt dressing.
Paul made lamb with jewelled cous cous and a yoghurt dressing, topped with crushed tortilla chips.
Ryan said: “It was a huge honour to be asked to participate in the challenge. The Royal Highland Show has always been an important event in the calendar for me and my family, coming from a farming background.
“It was a pleasure to work with the team at Quality Meat Scotland and Paul Wedgewood. I was over the moon to be crowned the winner.”
Ryan is head chef at TRYST, The Park’s fine eating restaurant which offers a mouth-watering five-course tasting menu which he developed. The menu is influenced by the great Scottish larder and the vegetarian five-course menu uses local, foraged produce where possible.
Changing with the seasons and using only the best Scotland has to offer, TRYST is the perfect place to celebrate a special occasion or simply enjoy a wonderful dining experience.
