On Sunday 17th November 200 guests sat down in Gleneagles Hotel to an amazing 8 course menu prepared by some of Scotland’s finest chefs. The Gala 25th Anniversary Dinner was attended by guests from all over the world including President of World Chefs Thomas Gugler who had flown from Saudi Arabia for the evening also attending were guests from the other National Culinary Associations and Patron of Scottish Chefs Albert Roux OBE, KFO. The Scottish Government was represented by Cabinet Secretary for Culture, Tourism and External Affairs, Fiona Hyssop MSP.
In a personal tribute to Chef Andrew Fairlie, President Gugler made a presentation to Andrew’s wife Kate on behalf of World Chefs in recognition of the outstanding contribution he made to cooking both in Scotland and throughout the world.
Scottish Chefs awarded Honorary Life Memberships to Past President Tony Jackson, former Culinary Team Captain Bruce Sangster and also to Maureen Jackson for their achievements within the industry and their success with the Scottish Culinary Team.
Dinner was prepared by Guest Chefs:
Executive Chef Gleneagles Hotel
Ondine Restaurant, Edinburgh
Tom Kitchin, Leith Edinburgh
Restaurant Martin Wishart, Edinburgh
Restaurant Andrew Fairlie
William Curley Ltd
The Federation of Chefs Scotland - 2 Helenslee Court, Kirktonhill, Dumbarton G82 4HT