University of Aberdeen staff have secured top honours at a prestigious national catering competition, winning both a Gold medal and Best in Class in the Seafood Challenge, alongside a Bronze medal in the Chef’s Challenge.
The awards were achieved at the TUCO Academy Competitions 2026, a UK‑wide event that showcases excellence, creativity and technical skill among catering professionals from the higher and further education sector.
In the Seafood Challenge, University chef Doug Shewan impressed the judges with his innovative approach, technical execution and celebration of seafood, earning Gold medal status and the coveted Best in Class award for his seared salmon, Thai crab cake, miso braised daikon, courgette, cauliflower and lemongrass puree with an XO cream sauce. The accolade recognises the highest‑scoring entry within the category.
“TUCO competitions are a fantastic way to compete against some of the best universities and colleges in the UK, it is also great getting to network with peers in the sector,” said Doug.
“It was great to win Best in Class in the Seafood Skills competition, the North-east has a fantastic reputation for seafood which I enjoy showcasing so was excited to bring these skills to the challenge.”
Doug Shewan and Ryan Cheyne
The University also achieved further recognition in the highly competitive Chef’s Challenge, where Doug and his colleague chef Ryan Cheyne were awarded a Bronze medal for their leek Chawanmushi, best end of lamb and passion fruit tart, which met consistent high standards across multiple disciplines.
“I’m delighted to have won Bronze,” said Ryan. “It was a great experience to compete, test myself under pressure, and represent Aberdeen on that stage. The level of the other competitors was extremely strong, so to come away with a medal is something I’m really proud of. It means a lot to bring that back to the University of Aberdeen.”
The TUCO Academy competitions are regarded as a leading benchmark for excellence in education catering, with entries assessed by industry experts against rigorous criteria including presentation, skill, taste, sustainability and innovation.
Commercial Services business development manager for the University John Duncan, added: “This is an outstanding result and a real credit to the skill, professionalism and creativity of our catering team. Winning Gold and Best in Class in the Seafood Challenge, as well as a Bronze medal in the Chef’s Challenge, reflects the commitment our staff show every day to delivering exceptional food and dining experiences for our University community.”
The success also aligns with the University’s wider focus on quality, sustainability and showcasing the best of local and seasonal produce within its catering operations.