Four chefs from across Scotland are one step closer to securing a “once in a lifetime” opportunity after being named finalists in the Scotland Food & Drink and HIT Scotland Legacy Scholarship Award 2026.
Following a competitive application and interview process, Ammar Soeb Khumri of Fort Augustus, Jordan Clark of Aberfeldy, and Edinburgh-based chefs Connor Rooney and Paul Hood have all progressed to the final stage of the scholarship. The initiative offers a rare opportunity for chefs to refine their craft within one of the UK’s most prestigious culinary settings.
The winner, set to be announced in September as part of Scottish Food & Drink September, will undertake a five-day stage at The Dorchester in London’s Mayfair. There, they will work under Culinary Director Martyn Nail, gaining invaluable insight into the operations of the five-star hotel’s acclaimed kitchens.
Renowned for its refined yet contemporary take on British cuisine, The Dorchester provides an exceptional learning environment, blending luxury with produce-led creativity—an experience that promises to be transformative for the successful candidate.
The Legacy Scholarship, delivered in partnership between Scotland Food & Drink and HIT Scotland, was first launched in 2025 to coincide with the MICHELIN Guide Ceremony for Great Britain & Ireland being held in Scotland. Last year’s inaugural winner, Fraser Cameron of The Globe Inn in Dumfries, described his experience at The Ritz London as a “money can’t buy experience to learn in one of the best kitchens in the world”, with his career progressing significantly since.
The finalists
Ammar Soeb Khumri, Senior Chef de Partie at Station Road Restaurant within The Lovat Hotel, draws inspiration from the natural surroundings of Loch Ness. Working with ingredients grown on-site and foraged locally, he has developed a passion for “creating food that genuinely reflects its environment”. Ammar views the scholarship as a chance to further his career while remaining rooted in values such as “respect for nature, support for local communities, continuous learning and sharing knowledge with others”.
Jordan Clark, Executive Chef at Ballintaggart in Perthshire, has been leading kitchens since the age of 21. His experience living on the Isle of Mull shaped his commitment to local sourcing and seasonality, which now sit at the heart of his cooking. Having worked in hospitality since he was 15, he sees the scholarship as an opportunity to understand how a large-scale luxury operation like The Dorchester delivers excellence.
Connor Rooney, Junior Sous Chef aboard the Royal Scotsman, brings experience from both land-based and luxury travel dining. Serving guests on Scotland’s only luxury train, he champions local produce and artisan suppliers. Connor hopes the scholarship will allow him to bring back “tips, tricks and knowledge” to share with his colleagues and further develop his career.
Paul Hood, Executive Head Chef at EICC and EICC Nourish in Edinburgh, has more than 25 years’ experience in the industry. His career spans collaborations with leading chefs and catering for large-scale, high-profile events, including royal garden parties. With a strong focus on sustainability, he hopes to use the opportunity to refine his pastry skills, explore plant-based dishes and develop “unique flavour pairings”.
Industry praise
Fiona Richmond, Head of Regional Food at Scotland Food & Drink, highlighted the calibre of this year’s applicants, saying: “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.”
She added: “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.”
You Might Also Like:
Martyn Nail, Culinary Director at The Dorchester, added: “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.
