A team of top chefs from Scotland, who will be competing against 30 countries in the “Culinary Olympics” at the IKA show in Erfurt, Germany in October, was unveiled today (25 May 2016) in St Andrews.
The team of six Scots, with an eight strong back-up team, aim to showcase the very best of Scottish hospitality and cuisine and will be cooking a carefully constructed menu which will feature Scotch Lamb PGI as the main course.
The show, 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.
The Federation of Chefs Scotland is co-ordinating the team of chefs from all sectors of the Scottish hospitality industry. They include: team manager Robbie Penman, Peebles Hydro Hotel and Spa; team captain, Orry Shand – Head Chef at the Chester Hotel; Bruce Lawrence, Entier Aberdeen; Darren Seggie, Head Chef at Stravaigin Glasgow; and Pastry Chefs Andrew Mackay from the Turnberry Hotel Resort and Melissa Wood from the Andrew Fairlie Restaurant in Gleneagles
The chefs will have their skills and nerves tested fully amid the frenzied atmosphere of the event, which sees nine kitchens running simultaneously.
Quality Meat Scotland (QMS) is supporting the Scottish Olympic Team through its Scotch Butchers Club and Scotch Beef Club.
“We are delighted Team Scotland has chosen to showcase Scotch Lamb PGI as the centrepiece for their Olympics menu and we wish them every success in Germany,” said Jim McLaren, Chairman of Quality Meat Scotland.
“This is an important signal, from some of the most discerning palates in the country, of the tastiness and versatility of our quality assured lamb which is produced to some of the highest welfare standards in the world.”
Kevin MacGillivray, culinary team director with the Federation of Chefs Scotland, said: “This competition is the pinnacle for any chef – competing at this level, on the world stage and having the opportunity to showcase some of Scotland’s fantastic produce, in particular Scotch Lamb PGI which always delivers on taste and quality.”
Fife farmer and National Sheep Association Scotland Development Officer George Milne, who joined the chefs at the launch, said: “Scotland produces some of the world’s finest natural ingredients and Scotch Lamb PGI is a shining example of the quality of our natural larder. I’d like to wish Team Scotland all the best for their trip to Germany.”
Ends
Caption: Fife sheep farmer George Milne joined some of the members of the Scottish Culinary Olympics Team who were unveiled in St Andrews today (L-R): Gregor Ure (support member), Darren Seggie, Craig Palmer, George Milne, Orry Shand (Captain), Robbie Penman, Ross Murray (support member) and Andrew Mackay.
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