Edinburgh chef Roberta Hall McCarron won the Revelation Chef Award and opened The Little Chartroom in 2018 after working at a number of Scottish restaurants. At The Little Chartroom, hailed as Edinburgh's best restaurant, Hall McCarron cooks up her own Scottish coast, combining the best fish with the produce of local small-scale farmers. In her own words, "I cook Scottish produce and recipes, but I'm always open to the rest of the world, and I give food my own personal touch. But as caterers we want to be and must be a showcase for top-quality produce", explained the chef on stage.

A self-confessed lover of grills and smoked product, at Gastronomika Hall McCarron demonstrated her passion, and in general the Scottish passion, for game. “The season begins on 12 August, and after that I only serve up game as the main course at the restaurant". And so the chef cooked up pigeon live, "although I could cooked duck, partridge, quail or capercaillie, because we like any kind of game". She served and cooked it with beetroot and blackberries, "because these flavours combine with the rich taste of game", and a beetroot and berry ketchup made with agar-agar, "with an oily texture".

The result, with quinoa and buckwheat, is a very special and strong taste albeit with minimalist aesthetics, "with a strong flavour of beetroot, which I love", said one of the chefs who are consolidating Edinburgh as one of the UK's gastronomy capitals.

McCarron also cooked fish, in this case smoked pollock, using an infusion of cream and milk to make a sauce for the wedge of fish cured in salt and sugar. “This recipe is quite amusing for the mouth, with a mixture of cold fish and warm sauce". The chef rounded off her show with a haggis, Scotland's national dish, using the pigeon's offal and cooking its stomach in the frying pan.