Battle of the Chefs at Bonnie & Wild
Temperatures and tensions will be rising next weekend when some of Scotland’s best chefs take on the ultimate kitchen-cook off at Bonnie & Wild.
Six chefs will battle it out for the top spot at the Battle of the Chefs event next weekend on Sunday May 4th as part of the Edinburgh Seafood Festival, with National Chef of Scotland Gary Maclean and TV chef Jimmy Lee among the competitors.
With each of the chefs tasked with rustling up tasty dishes for 80 invited guests, the pressure will be on to score the most points and impress all the judges, with a dozen of the hot tickets up for grabs.
Joining MasterChef: The Professionals Winner Gary Maclean and TV Chef Jimmy Lee are four chefs well experienced in winning awards and catering to discerning foodies.
Suki Jayaratne and Shehan Fernando of Kochchi won UK and Scottish Street Food awards for their Sri Lankan kitchen Kochchi, Nick Watkins of El Perro Negro has twice won UK Burger of the Year and recently won Burger Chef of the Year, while Ivan Stein co-founded the acclaimed restaurant The Gannet, and more recently launched Chooks at Bonnie & Wild.
Each of the chefs will be cooking dishes designed to delight diners as they hope to woo guests, score the most points and win the coveted “Bonniest Chef” title.
“One of the very best things about Bonnie & Wild is the collaborative, convivial atmosphere we have here. This Battle of the Chefs event is all about putting on some great food with some great people, and everyone having a bit of fun, friendly competition.”
“We’ll be whipping up a fresh take on Sri Lankan food, and offering a modern Scottish homage to Sri Lankan comfort food. Expect bold Sri Lankan spice, punchy flavours, and something a little unexpected on the plate. And of course we will be bringing the fire, quite literally. Let’s just say our Roast Pan Stack might steal the show… unless someone brings a blowtorch!”
“I can’t wait to go head to head with the other chefs as it gives us a wee opportunity to show off what we can do. As ever, the beef will be front and centre in what we are doing. The heat is on and the pressure is definitely building!”