Wilde Thyme’s Head Chef aims to cook up a storm at prestigious competition

CRIEFF, Scotland - Feb. 3, 2015 - PRLog -- Andrew Laycock, Head Chef at Comrie-based luxury food and event caterers Wilde Thyme, has been shortlisted as a semi-finalist at this year’s Scottish Chef of the Year Awards. Andrew will now fight it out in a tough cook off against some of the best chefs in the business, including 2014’s BBC Masterchef: The Professionals winner, Jamie Scott from Rocca Restaurant in St Andrews.

Run by the Federation of Chefs Scotland, the competition tests the participants on all aspects of their cooking and presentation skills under the scrutiny of some of Scotland’s toughest culinary judges.
If successful, Andrew will take part in a live final at the ScotHot Exhibition on March 5th at the SECC in front of an audience of industry figures where he will have three and a half hours to create a four course meal showcasing his skills to the judging panel.

Andrew Hamer, Managing Director of Wilde Thyme commented:

“Everyone at Wilde Thyme is very proud to see Andrew progress to the semi-final of such a fiercely fought competition. The standard of all the chefs participating is incredibly high so to be in the company of people working at some of the most prestigious venues in Scotland is a brilliant achievement, but highly deserved. Andrew’s hard work, determination and culinary flair is of the highest quality.”

Andrew will be cooking for a place in the prestigious final at West Lothian College on Tuesday 3rd February, 2015. Other semi-finalists include Zoltan Szabo from Cameron House, Alex Thain from Cromlix House, Christoper Curtis from RAF Leuchars, Craig Gibb from Orde Food Co, Jamie Scott from Rocca Restaurant, Paul O’Malley from Culcreuch Castle, Robbie Penman from Houston House Hotel, Dougal McPherson from New College Lanarkshire and Adam Handling from Restaurant Adam Handling at The Caxton.

To find out more about Wilde Thyme Catering and Party Design please visit www.wilde-thyme.co.uk

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For further information on this news release, please contact Anna Gunn, Volpa, Tel: 07803589732 or 01738 700135, Email: a.gunn@volpa.co.uk

About Wilde Thyme Catering and Party Design
• Established in 2003 as luxury caterer, Wilde Thyme is now one of Scotland’s leading catering and party design companies and is based at Cultybraggan near Comrie, Perthshire.
• Managing Director, Andrew Hamer is a former Executive Chef at Gleneagles where he developed his skills in international cuisine, and a member of the ‘Academy of Culinary Arts’.
• Wilde Thyme is a regular caterer and event company in prestigious venues such as National Galleries of Scotland, Inveraray Castle and Carlowrie Castle, Isle of Bute and is the exclusive caterer at Glamis Castle.

Andrew has positioned the company to live by its ethos of ‘Delivering the exceptional restaurant experience to an event environment’