By Press Office 12 November 2018

Queen Margaret University (QMU) is hosting a truly unique dining experience with dishes prepared by a team of talented chefs from some of Scotland’s leading hotels. This gastronomic extravaganza, which will take place on the 13 November, is the final run-through of The Scottish Culinary Team’s menu for the 2018 Culinary World Cup. These culinary champions, in the making, have been perfecting these dishes over the last 18 months whilst getting competition ready. The dinner will be attended by Albert Roux OBE, KFO who is a Patron of Scottish Chefs and a champion for Scottish Food and Drink.

At the World Cup the Scottish team is pitching its culinary skills against some of the world’s heavyweight culinary nations.  The team members are chefs who represent a cross-section of the hospitality industry in Scotland working in our hotels, restaurants and contract-catering companies.

The Culinary World Cup is held at Expogast Exhibition in Luxembourg 24-28 November and 100 culinary teams will be coming from across the globe representing countries as far afield as Canada and Singapore.

The competition is 2 part: first the teams will cook in specially constructed kitchens serving paying customers a three-course fine dining menu. The Scottish team menu, which will be served for the first time to a public audience at the QMU event, will showcase some of the best Scottish produce. The second part of the competition focuses on showcasing a cold display where the teams will be exhibiting their craft skills and display techniques.

Kevin MacGillivray, Scottish Culinary Team Director, “We are really excited about our final team dinner at Queen Margaret University and thank them for the opportunity to help the team to perfect their menu. Over the last 18 months we have seen an amazing collaboration of individuals and companies who are supporting the Scottish Culinary Team in its World Cup aspirations. Our gratitude also goes to the sponsors and employers who have shown great generosity both financially and by giving people the time off to practice and compete with the teams. The team show us that there is great commitment and culinary talent in Scotland both now and in the future.”

Dr Richard Butt, Deputy Principal of Queen Margaret University, said: “We are delighted to host this exciting dining event which helps support the development of the country’s culinary talent. Having hosted the Albert Roux dinners several years ago we are pleased to welcome back to campus one of the world’s most renowned chefs and see him inspire the country’s emerging talent, as well as our own experts in hospitality & tourism and food & drink. QMU was the first university in the UK to offer an MSc Gastronomy, so it seems fitting to host the World Cup Dining Experience at the University.  More importantly, this event provides a platform to develop East Lothian’s reputation as a food and drink county and strengthen Scotland’s culinary standing on the international stage.”

ENDS

Notes to Editor

Information for Editors

Tickets for the dinner:

Ticket price is £75 pp inclusive of a Champagne canapé reception. 

Wines will also be included along with a cheese course and petit fours.

To book tickets please email: scottishchefs@gmail.com

 

Culinary Team Members – Robbie to provide

Robbie Penman

Balbirnie House Hotel

Team Manager

Orry Shand

Entier

Team Captain

Jamie MacKinnon

Seafood Ristorante, St Andrews

 

Rory Taylor

Entier

 

Craig Palmer

Entier

 

Andrew MacKay

Trumph Turnberry

 

Graham Mitchell

Trumph Aberdeen

 

Shona Sutherland

Taystful, Blairgowrie

 

Bethea Davies

Crieff Hydro

 

 

Team Menu

Seared Scallop-Stuffed razor clam-charred cucumber sea herbs-seaweed butter sauce

Scotch Beef fillet - Crispy Beef cheek -wild mushroom watercress-truffled celeriac -Jus

Chocolate Mousse – sea buckthorn -hazelnut -poached pear

 

Expogast 2018 The Culinary World Cup takes place every 4 years at Expogast in Luxemburg.  Over five days, more than 100 national, military, junior and catering teams will be taking part in an extraordinary culinary competition. The international jury is composed renowned international chefs, who will ensure that the various competitions run smoothly and are judged according to the global criteria set by the World Chefs (World Association of Chefs Societies – WACS) https://expogast.lu/en/

 

Scottish Chefs

The recently renamed Scottish Chefs (formerly the Federation of Chefs Scotland) is a membership association formed in 1994 to represent the interests of Scottish Chefs at home and abroad. Scottish Chefs is a not for profit organisation that raises funds to support industry in Scotland. They operate and fund the Scottish culinary teams who represent Scotland at international culinary competitions and run and manage a number of educational and scholarship opportunities for young chefs in the industry. For more information on their educational activities please visit http://www.scottishchefs.com/

 

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