Hats off to the Scottish chef who picked up a gong at La Chaine des Rotisseurs GB national final. Trevor McGuiness claimed second spot at the competition, held at Le Cordon Blue School in London.

Without prior knowledge of what ingredients he would have, he managed a cracking menu.
His first course was smoked Scottish salmon with saladette of soused vegetables and chilli lime emulsion. This was followed by confit leg and seared breast of Gressingham duck with confit ratte and broad bean crush, grilled vegetables and duck jus vinaigrette. For pudding he prepared caramelised mango with greek yoghurt, pink grapefruit sorbet and raspberry and vanilla syrup.

If you want to know what the fuss is about, then you can sample Trevor’s cooking at La Bonne Auberge in Glasgow nightly.