Edinburgh Chef wins legacy scholarship

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Paul Hood, Executive Head Chef at EICC and EICC Nourish, has been named the winner of the Scotland Food & Drink and HIT Scotland Legacy Scholarship. The 39-year-old chef will now join the team at The Dorchester in London’s Mayfair for a five-day stage, working under Culinary Director Martyn Nail. Judges praised his passion for the industry, dedication to developing people, and regard for Scottish ingredients, making him a clear winner following a competitive application. This announcement coincides with Scottish Food & Drink September, the sector’s annual celebration.

The Legacy Scholarship, a partnership between Scotland Food & Drink and HIT Scotland, launched in 2025 to celebrate the MICHELIN Guide Ceremony for Great Britain & Ireland taking place in Scotland for the first time. Inaugural winner Fraser Cameron, Head Chef at The Globe Inn, previously spent five days at The Ritz London. The award aims to hone chefs’ skills in world-class settings and champion Scottish produce.

Mr Hood also received a specially commissioned knife from Draff Studio in Dundee. Its handle is crafted from waste brewing and distilling remains, such as spent grain and botanicals, transformed by designer Aymeric Renoud into a durable material. Mr Renoud collaborates with 71 Brewing and Fettercairn for innovative waste uses.

With over 25 years’ experience in Scottish hospitality, Mr Hood has focused on culinary excellence and team development, joining EICC Nourish earlier this year. He hopes to bring new skills and ideas back to his EICC team from his Dorchester stage.

Paul Hood said: “I am incredibly honoured to be awarded this year’s Scotland Food & Drink and HIT Scotland Legacy Scholarship. This fantastic opportunity will allow me to learn from some of the industry’s most respected leaders, broaden my perspective through new experiences, and bring fresh ideas back to Scotland’s hospitality sector. As Executive Chef at EICC Nourish, I’m excited to use this experience to further champion culinary excellence, inspire innovation, and support the growth and development of our culinary team, while continuing to embed sustainable practices at the heart of everything we do.”

Fiona Richmond, Head of Regional Food at Scotland Food & Drink, said: “Paul is a perfect example of the high calibre of talented chefs we have working here in Scotland, and his dedication to championing Scottish produce, as well as his commitment to passing along his craft to the next generation, made him a standout candidate for the Legacy Scholarship. I can’t wait to see what he learns with Martyn Nail and the team at The Dorchester – and how the experience will shape his career. Congratulations once again.”

David Cochrane MBE, CEO at HIT Scotland, added: “HIT Scotland exists to help hospitality professionals realise their potential, grow their expertise and invest in their passion, and the Legacy Scholarship brings all three together for chefs. After a very competitive application process, Paul stood out as a clear winner, and I’m confident his stage at The Dorchester will be a memorable stepping stone on an already impressive career path.”

Martyn Nail, Culinary Director at The Dorchester, said: “The Legacy Scholarship reflects something we care deeply about at The Dorchester; investing in the next generation of talent and giving chefs the opportunity to grow and experiment. Paul brings with him a wealth of experience from the Scottish hospitality scene, and everyone here is looking forward to welcoming him into our kitchen.”