Finalists Announced for Scotland Food & Drink and HIT Scotland Legacy Scholarship Award 2026

Four local chefs are one step closer to securing a “once in a lifetime” learning opportunity after being named as finalists for the Scotland Food & Drink and HIT Scotland Legacy Scholarship Award 2026. 

Following a competitive application and interview process, Ammar Soeb Khumri from Fort Augustus, Jordan Clark from Aberfeldy, and Connor Rooney and Paul Hood, both Edinburgh-based, have reached the finals of the innovative scholarship, which offers a rare opportunity for chefs to hone their skills in one of the UK’s most prestigious kitchens. 

Announced in September, as part of Scottish Food & Drink September celebrations, the winner of the Legacy Scholarship will spend five days at The Dorchester in London’s Mayfair, working under Culinary Director Martyn Nail, who oversees the five-star hotel’s selection of fine dining restaurants. 

The food at The Dorchester is a masterclass in refined luxury and glamorous comfort, bringing modern British sophistication together with relaxed, creative, and produce-driven menus – providing an exceptional opportunity for the Legacy Scholarship winner to learn from the some of the country’s most skilled chefs. 

Held in partnership between Scotland Food & Drink and HIT Scotland, the Legacy Scholarship was first launched in 2025 to celebrate the MICHELIN Guide Ceremony for Great Britain & Ireland taking place in Scotland, and saw inaugural winner Fraser Cameron, Head Chef at The Globe Inn, undertake a unique five-day stage at The Ritz London, led by Executive Chef John Williams MBE.  

Having described his win as a “money can't buy experience to learn in one of the best kitchens in the world”, Fraser’s career has reached new heights since staging at The Ritz London, and now steers the kitchen at the critically acclaimed 1610 by Fraser Cameron within The Globe Inn.  

The Finalists

Ammar Soeb Khumri, 38, Senior Chef De Partie, Station Road Restaurant, The Lovat Hotel – Inverness-shire 

Set inside a lovingly restored country house on the shores of Loch Ness, the menu at the celebrated Station Road restaurant features ingredients grown in the hotel’s kitchen gardens, as well as items foraged from the local landscape. Working alongside Chef Sean Kelly, Ammar has developed a love for “creating food that genuinely reflects its environment”, and sees the scholarship as a chance to develop his career while remaining  grounded in his core values of “respect for nature, support for local communities, continuous learning and sharing knowledge with others”. His time working in Sweden also had a major influence on how he thinks about food, with nature playing an important role in the country’s daily life and food culture. 

Jordan Clark, 31, Executive Chef, Ballintaggart – Perthshire 

A head chef since just 21 years old, Jordan joined the Ballintaggart team in 2020, and is now Executive Chef, across Ballintaggart Farm and The Grandtully Hotel, as well as the setting’s events and retail offerings. While living on the Isle of Mull for three years, Jordan started working closely with the local fishermen, growing his understanding of the importance of using local produce, and now considers seasonality as the core to great cooking. Having been in the industry since he was 15, he sees winning the Legacy Scholarship as an opportunity to learn how a large operation like The Dorchester approaches its luxury service 

Connor Rooney, 26, Junior Sous Chef, Royal Scotsman – Edinburgh 

With a range of experience across the industry, including at Isag restaurant within Glasgow’s Kimpton Blythswood Square Hotel, Connor now works onboard Scotland’s only luxury train, providing breakfast, lunch and dinner as passengers travel across the country. Served from two luxury dining cars, each meal onboard the Royal Scotsman celebrates exceptional Scottish ingredients, with the kitchen team always looking for new local suppliers and artisan products to highlight the very best of what Scotland has to offer. Connor hopes to win the Legacy Scholarship to help further his career in kitchens, and would also love to bring home “tips, tricks and knowledge” that he can pass along to colleagues. 

Paul Hood, 39, Executive Head Chef, EICC and EICC Nourish – Edinburgh 

With over 25 years’ experience in the Scottish hospitality industry, Paul has built his career on a deep commitment to culinary excellence, team development, and the unique culture that defines Scotland’s food landscape. Over the course of his career, he has collaborated with Scottish MICHELIN-star chef Tom Kitchin, and run the kitchen operation at Holyrood Palace’s Royal Garden parties, catering for up to 8000 guests, as well as delivering some of Scotland's biggest events in some of its most iconic venues. Having joined the Edinburgh International Conference Centre’s sustainability-focused catering service, EICC Nourish, earlier this year, Paul would like to develop his pastry skills and concentrate on plant-based options, as well as unique flavour pairings, if he was lucky enough to win the scholarship. 

Fiona Richmond, Head of Regional Food at Scotland Food & Drink, said: “Applications for this year’s scholarship were truly exceptional, but one clear theme shone through – a love for Scotland’s incredible larder. It’s been a joy to see so many chefs express a commitment to local sourcing, sustainability, and making the most of what we have on our very own shores, and I’m excited to see how the winner uses their experience at The Dorchester to further boost not only their own career, but Scotland’s culinary scene as a whole. Congratulations to the finalists – they are all prime examples of the burgeoning talent we have in kitchens around the country.” 

David Cochrane, Chief Executive of HIT Scotland, said: “All the finalists brought a unique angle from their perspective on the quality of Scottish food and drink, and they really do demonstrate the very best professionalism and commitment to our industry. This competition has continued to go from strength to strength, and thanks to the collaboration from all parties involved, the scholarship presents a fantastic opportunity – the individual learnings for the winner are immense. Good luck to all the finalists.” 

Martyn Nail, Culinary Director at The Dorchester, London, said: “I was impressed by the ambition, commitment and passion displayed by each of the finalists, and everyone here at The Dorchester is looking forward to welcoming the winner into our kitchen, where they will have the chance to work side by side with our exceptional team.”

The winner of the Scotland Food & Drink and HIT Scotland Legacy Scholarship Award 2026 will be announced in September.

For more information about the Scotland Food & Drink and HIT Scotland Legacy Scholarship Award, visit: https://hitscotland.co.uk/legacy-scholarship