Name and age
Craig Palmer, 24

Position within the team.
I have been involved with the team for the past 4 years and I have been in the hot kitchen working on the main course alongside Orry Shand. Also responsible for elements of the cold table buffet

Previous competition experience.
North East Scotland Lamb competition winner, North East Seafood competition runner up.

Current Employer.
Marcliffe Hotel Aberdeen, Sous Chef

Previous employment.
No1 Balmoral Edinburgh. Chester Hotel Aberdeen

Inspirational Chef, Chefs and why?
I have a total respect for Jeff Bland at the Balmoral for his long standing as Chef at the hotel and retaining the Michelin star for so long

Favourite Scottish ingredient.
I love cooking with hand dived Scottish scallops, purely for their quality and unique flavour

What are your ambitions?
To progress and develop as a chef and be the best I can be

Why do you want to be involved with the SCT?
I feel it is a great way to develop and add to my experiences as a chef and also the buzz of competing for your country is massive

Where did you experience your most memorable meal to date?
The Cellar in Anstruther, the meal was outstanding and what they have achieved in a short time is tremendous.  I also love the way they use Scottish and local ingredients