Vladimirs Kruus retained his title as King of Scotland’s school kitchens, and there were successes for other Edinburgh establishments as the country celebrated its best school meals’ providers.

Winner of the Chef of the Year category in the Scottish School Food Awards in 2025, the Executive Chef of Fettes College overcame challenges from private and state schools to retain his crown.

“I’m gobsmacked!” was all he could say on receiving his trophy.

Judges said they “were blown away by the outstanding work being done by Vladimirs and his team.” Originally from Latvia and Executive Chef at Fettes since November 2023, he previously held leading posts at Edinburgh’s Balmoral, Apex and Tiger Lily Hotels.

A spokesman for the organisers commented: “In such a high-quality field it is a truly remarkable achievement for anyone to win this title in successive years.”

The awards celebrate high quality food, nutrition, sustainability and wellbeing programmes, and are the first of their kind in the UK. Judged by a panel of independent experts from across the education sector, they were presented at a black-tie dinner at Glenalmond College in Perthshire on Friday.

Committed to using sustainably and locally sourced produce, over 80% of Fettes’ food is from Scottish suppliers.

Vladimir has refreshed the school’s menu with dishes including teriyaki salmon and sushi platters. His chicken katsu curry, served with jasmine rice and chilli-garlic pak choi, has become a dining hall staple.

He commented: “I love seeing the excitement from students and staff as they try new flavours and rediscover old favourites. It’s a privilege to create menus that are fresh, seasonal and nutritious while introducing diverse ingredients and global cuisines.”

Antonio (Toni) Talavera of Inspire Catering at George Watson’s College was Highly Commended in the category. Judges said: “We were highly impressed and loved his emphasis on the importance of involving pupils in the planning of menus. He also stressed taste as a top priority, and was driven, enthusiastic and innovative in his approach to the salad bar.”

Taylor Guilfoyle of Portobello High School was Highly Commended in the Student Chef of the Year category. Regional winner of the Springboard Future Chef competition in 2024/25 at the age of 14, he was later offered work experience at a five-star hotel.

Judges summed up: “Taylor’s dedication to developing his skills point to a bright future in the culinary arts.“

Karina Kay, cook and kitchen assistant at Carrick Knowe Primary School, was Highly Commended as Employee of the Year.

The Royal High School was one of four finalists in the Wellbeing in Education section and Thomas Franks Scotland at Loretto School was one of the top quartet in the Foodservice Team category.