Scottish Chef of the Year Finalists
So, after a gruelling day of hard fought competition the finalists of Scottish Chef of the Year sponsored by Brakes have been announced:
The finalists are:
Orry Shand, The Chester Hotel
David Mathieson Entier Ltd
Craig Gibb The Orde Food company
Calum Cousins Loch Lomond Golfclub
Lorna McNee Restaurant Andrew Fairlie
Darren Seggie City of Glasgow College
Colin Lyall Tor Na Coil, Banchory
Jamie Scott The Newport Restaurant
The judges conveyed their thanks to all those involved and to those competitors that were not successful this time round, they asked them to please try again.
14th Annual CIS Awards Open for Entries
Entries and nominations for the 14th annual CIS Excellence Awards, in partnership with Caterer.com, are now OPEN.
Aimed at ALL types of established and emerging businesses and individuals involved in Scotland's catering, hospitality and tourism industries - from chefs, foodie pubs, colleges and caterers, to restaurants, hotels, software developers, food manufacturers, training companies, local authorities, tea rooms, guest houses, etc - there is a category to suit you or your business.
And this year, in addition to the return of the Young Chef of the Year Award sponsored by Brakes Scotland that we introduced in 2016, we welcome two new category sponsors:
Green Tourism: The world’s largest sustainable certification programme of its kind and partner to over 2,000 eco-friendly accommodation providers and attractions in the UK and abroad.
Kafoodle: An innovative, easy-to-use software system that supports chefs, hoteliers and restaurateurs in the management of their menus and allergen compliance.
Full award categories, criteria and sponsor details are now available at www.cis-excellenceawards.com. The closing date for entries is Friday 10th March 2017.
Game Chef of the Year winner
Steven Walker from Loch Lomond Golf Club has been crowned the UK's best professional Game Chef at the annual Game Chef of the Year competition.
10 chefs from across the UK took part in a cook off on Monday 30th January at Braehead Foods. Each finalist had to prepare two game based dishes, one starter and one main course for the panel of Michelin star judges; Shay Cooper from The Goring, Dan Cox from Fera at Claridge's, Ian MacAndrew from Blackaddie Hotel and Tom Kitchin from The Kitchin.The judges were impressed with the quality of dishes on offer from the finalists, but Steven's woodcock main course stole the show. He served woodcock breasts and legs with onion squash puree, pancetta lardons, onion shells, gnocchi, morel mushrooms, sprout leaves and a red wine jus. Steven's starter was hare saddle with parsley sponge, parsley gel, salt baked celeriac fondant, celeriac puree, chocolate oil and cocoa nibs.
The Scottish Culinary Championships 2017
The Scottish Culinary Championships will take place at ScotHot from 15th - 16th March at the SECC, Glasgow.
Entries are flooding in and with limited places in some of the competitions, enter NOW to be sure of your place.
Deadline for entries: 31st January 2017.
There are a wide variety of classes in different areas to suit competitors of all levels of experience, from across all industry sectors. To view the full programme of classes
If you are interested in entering either Scottish Chef of the Year, or
Scottish Junior Chef of the Year, you need to submit your entry by Friday 13th January 2017.
Entries are now open
SCOTLAND TAKES SILVER IN CULINARY OLYMPICS
The Scottish National Culinary Team have a chieved a Silver medal at the recent IKA World Culinary Olympics in Erfurt Germany. The team of six chefs achieved their medal by competing in a cook-off against over 50 nations. The Culinary Olympics , which takes place every four years, was first held in Frankfurt in 1900 and is now regarded as the biggest, most traditional professional chefs competition in the world.
The team of twelve culinary professionals, whose average age was just 24, did outstandingly well achieving their goal of taking home a medal by winning silver in the hot kitchen and a diploma in the cold section.
The team worked extremely hard in the build up to the Olympics with several hot and cold practice sessions taking place over the last year. Robbie Penman Team manager and Orry Shand worked together to develop the menu for the hot kitchen and used Scotch Lamb as the main protein and the judges were clearly very impressed with the quality of the Scotch Lamb, describing it as ‘outstanding.