A team of top Scottish chefs served up a winning menu at the City of Glasgow College recently in preparation for the IKA Culinary Olympics which kick off in Erfurt, Germany later this month.
One hundred lucky diners were treated to a three course meal which showcased the very best of Scottish hospitality and cuisine and featured Scotch Lamb PGI as the main course.
Quality Meat Scotland (QMS) is supporting the Scottish Culinary Olympic Team through its Scotch Butchers Club and Scotch Beef Club.
“The Federation of Chefs Scotland has co-ordinated a team of some of the best chefs from around the country to cook a carefully-constructed menu in the competition and we think Scotch Lamb is the perfect centrepiece to showcase Scotland’s natural larder,” said Ciara Etherson, Marketing Executive at QMS.
“It’s clear that the most discerning palates in the country love the taste and versatility of our quality assured Scotch Lamb which is produced to some of the highest welfare standards in the world.”
The team of eight chefs will compete in a cook-off against over 50 nations at the Culinary Olympics and will have their skills and nerves tested fully amid the frenzied atmosphere of the event, which sees nine kitchens running simultaneously.
Led by Culinary Team Director, Kevin MacGillivray, the leading line-up covers all sectors of the hospitality industry, including Team Manager Robbie Penman of Peebles Hydro Hotel; Team Captain Orry Shand, Head Chef at the Chester Hotel; Darren Seggie, City Of Glasgow College; Craig Palmer of Chester Hotel; alongside Pastry Chefs Andrew Mackay from the Turnberry Hotel Resort and Melissa Wood from Gleneagles; with Conor Mclean from the Macdonald Russacks Hotel in hot kitchen reserve.
Kevin MacGillivray, Regional Executive Chef for Macdonald Hotels and Resorts, said: “It is an extremely exciting time for the Federation of Chefs Scotland as we make the final preparations for the Culinary Olympics.
“The team are really looking forward to showcasing some of Scotland’s finest produce and using Scotch Lamb as the main event. This is, after all, the biggest chefs’ competition in the world.”
The Culinary Olympics competition, which takes place every four years, was first held in Frankfurt in 1900 and is now regarded as the biggest, most traditional culinary exhibition and the Mecca for cooks and patissiers worldwide.
For more Scotch Lamb information and recipe inspiration, visit www.whambamlamb.com or visit the Scotch Kitchen on Facebook and Twitter.
Ends
Caption: The 2016 Culinary Olympics Team L-R: Orry Shand (Captain), Melissa Wood, Conor McLean, Robbie Penman, Craig Palmer, Darren Seggie, Andrew Mackay and Kevin MacGillivray (front centre) holding the Scotch Lamb PGI main.
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