Edinburgh chef Alan Dickson is to challenge to retain his title as ‘Hotel Chef of the Year’ after winning his regional heat for the Scottish Hotel Awards.
Alan, from Portobello, is a rising star in Scotland’s culinary scene and, at just 29yrs old, is currently Head Chef at No 10 Restaurant within Ten Hill Place Hotel.
Run by the Royal College of Surgeons of Edinburgh, No 10 Restaurant is in the heart of the capital’s Old Town and is very popular with Edinburgh’s diners. The current menu includes several favourites showcasing local Scottish produce including mutton scotch broth,tartare of highland beef, smoked haddock croquettes and caramelised leek with garlic jam, braised beef cheek with crispy polenta and beef from the Buccleuch estates.
Judged on more than one occasion by secret diners, Alan and his team now face further mystery visits by the Hotel Awards judges before the finalists are announced..
Alan is quoted as saying: The prospect of being judged by mystery diners is something that will always keep chefs on their toes. I’m absolutely thrilled to be able to represent Edinburgh and the Lothians again and if we were to win the national award again, particularly given the level of competition on the shortlist, it would be an incredible achievement.
Alan joined Ten Hill Place four years ago and now heads a 14-strong team at the hotel. Looking to the future and the ambitions of the hotel and restaurant, Alan is especially excited at the prospect of a brand-new restaurant setting and kitchen later this year, in line with the expansion of the hotel.
Ten Hill Place Hotel is managed by RCSEd Commercial Enterprises, which is tasked with making the most of the institution’s impressive buildings, with all the profits being invested back into the College, which delivers life-changing surgical skills to every corner of the world.