Wendy Barrie, cook, food writer, and Director of the Scottish Food Guide and Scottish Cheese Trail, will serve as a jury member for the 9th European Young Chef Award, taking place in Catalonia (Spain) from 24–28 November 2025.
An IGCAT Expert and leading voice in sustainable food tourism, Wendy Barrie has spent decades promoting Scotland’s culinary heritage and artisan producers.
Since founding her award-winning Scottish Food Guide in 2002, she has built bridges between chefs, farmers, and consumers, helping communities thrive through local food culture and authentic regional flavours.
Slow Food Leadership and Advocacy
As Scotland’s Slow Food Leader for the Ark of Taste and Cooks’ Alliance, Wendy has played a crucial role in protecting biodiversity and food traditions.
She helped establish Scotland’s two Slow Food Presidia — the Orkney Boreray Community and the North Ronaldsay Sheep — both vital for preserving endangered native breeds.
Together with her husband, Bosse, Wendy co-authored “Meadows: The Swedish Farmer & The Scottish Cook”, a book celebrating biodiversity and regenerative food systems.
Educator and Innovator in Sustainable Food
Wendy’s Fife food studio has become a hub for sustainable food travel experiences, offering hands-on learning on native breeds, artisan cheese, and Scottish food heritage.
She also co-founded the Scottish Bread Championship and has contributed significantly to Scotland’s school lunch programme and sustainable cooking education.
Her leadership has earned her multiple distinctions, including Scotland’s Thistle Regional Ambassador (2018/19) and recognition among the Top 100 Women in Tourism (2020).
Inspiring Future Culinary Leaders
Through her work, Wendy continues to inspire chefs and producers across Europe, encouraging the next generation to embrace sustainability, provenance, and creativity.
Reflecting on her role in the European Young Chef Award 2025, she shared:
“Young chefs deserve support and encouragement as they are our future. They will lead the way sustainably with fabulous regional flavours, inspiring others to go the extra mile, seeking out their local produce.
The European Young Chef Award offers that opportunity to highlight their specialities, their heritage, and their innovation.
It is a pleasure and honour to judge this Award. The criteria encompass skills and flavours, provenance and food waste, artistry and passion.
It is life-changing for these young chefs who will go forth and influence others.”
