Scottish Culinary Talent Takes Centre Stage at The Chefs’ Forum Lunch at Edinburgh’s Iconic Scotsman Hotel

Four outstanding chefs, two Scottish colleges and leading hospitality professionals gathered on Monday 26th October 2026 to celebrate Scotland’s culinary talent, industry collaboration and the next generation of hospitality stars.

The Chefs’ Forum returned to Scotland with a four-course lunch at the Scotsman Hotel in Edinburgh, bringing together chefs, restaurateurs, hoteliers, educators and foodservice professionals.

Housed in the former headquarters of The Scotsman newspaper, the historic North Bridge landmark provided a fitting setting for an event focused on culinary craftsmanship, Scottish hospitality and emerging talent. Students from Edinburgh College and West Lothian College gained practical experience working alongside established industry professionals.

Four Outstanding Chefs, One Exceptional Menu

Each course was created by a different chef.

James McDonald, Executive Head Chef at The Bothy Glasgow, opened with BBQ hispi cabbage, cashew butter and chimichurri.

Edward Fortune, Head Chef at The Murrayfield Hotel, followed with hake poached in mushroom broth, Scottish chanterelles and tarragon.

Host chef Kristofer Currie, Executive Chef at The Scotsman Hotel, served Aussie Wagyu sirloin with braised Aussie Wagyu cheek fondant, beef-fat carrot, carrot-top pistou, carrot granola and Bordelaise sauce.

Dessert came from Can Misirlioglu, Head Pastry Chef at The Grand Café, who presented a contemporary Cranachan éclair.

The afternoon began with Silver Reign Brut NV from Silverhand Estate in Kent. Wines from Château de Berne in Provence accompanied the menu: Rosé 2025, La Grande Cuvée Blanc 2023 and La Grande Cuvée Rouge 2021. Dessert was paired with Silver Reign Rosé. The wines were supported by MDCV.

Special thanks to Izabela Garbowicz and Ferris Hassan, Events Manager, who ably led the Front of House team and delivered a faultless service.

A Historic Venue Celebrating Modern Scottish Hospitality

The Scotsman Hotel provided a fitting backdrop for the event, combining Edinburgh heritage with contemporary hospitality.

Jan Coskun, General Manager, The Scotsman Hotel said

“Hosting The Chefs’ Forum Scotland Lunch has been a tremendous privilege for our team. The Scotsman Hotel has a rich history as the former home of one of Scotland’s most important newspapers, and it is wonderful to see the building continue to bring people together for memorable occasions.”

“Today is about much more than exceptional food. We are proud to welcome some of the most influential figures in Scottish hospitality, celebrated the talents of four outstanding chefs, and, importantly, provided aspiring young professionals with the opportunity to experience a prestigious industry event first-hand and we’ll be looking out for young talent to join our festive events team.

“We are extremely proud of Kristofer Currie and our entire team for delivering such an exceptional experience alongside our guest chefs from the wider Scotsman Group, and also our college partners.”

Edinburgh College and West Lothian College Students Join Forces and Shine

Edinburgh College students supported the kitchen operation, working with the chefs to prepare and deliver the four-course menu. Siobhan Hollis, Professional Cookery and Hospitality Lecturer, supported the educational collaboration.

Siobhan Hollis, Professional Cookery and Hospitality Lecturer, Edinburgh College:

“Experiences like today’s Chefs’ Forum Lunch are incredibly valuable for our students because they take learning beyond the classroom and place them directly alongside highly accomplished chefs.

“Working in a professional kitchen, seeing the precision required for a multi-course banqueting-style event and understanding the importance of teamwork, timing and presentation are lessons that cannot be replicated through classroom teaching alone.

“We are extremely proud of the students who participated. Opportunities like this build confidence, raise aspirations and help them understand the exciting career pathways available within Scotland’s hospitality industry.”

West Lothian College students supported front-of-house service. Chloe from West Lothian College was recognised for her contribution.

Paul Kelly, Chef Lecturer at West Lothian College said

“We are delighted that our students have had the opportunity to participate in such a prestigious industry event at The Scotsman Hotel.

“Front-of-house hospitality requires confidence, professionalism, communication and exceptional attention to detail. Being able to put these skills into practice while serving leading chefs, hotel managers and hospitality professionals is an invaluable learning experience.

 “We are particularly proud of Chloe, whose contribution to today’s service demonstrated the enthusiasm, dedication and professionalism we work so hard to develop in our students.

“The Chefs’ Forum continues to provide an important bridge between education and employment, and we are delighted to be part of that journey.”

Celebrating and Nurturing Emerging Talent

The event recognised the students and teams whose work contributed to its success. Chloe Thynne of West Lothian College was named front-of-house star, while Nikita Panwar from Edinburgh College was named kitchen star.

The awards recognised their commitment and professionalism while giving them valuable exposure to potential employers, mentors and industry contacts.

Scotland’s Hospitality Industry Comes Together

The guest list included chefs, senior managers, restaurateurs, suppliers and educators from across Scotland.

Represented operations included The Glenturret, Gleneagles Townhouse, The Balmoral, The Bonham Hotel, The Murrayfield Hotel, The Bothy Glasgow, The Scotsman Hotel, The Royal Scots Club, The Postbox, The Boar’s Head, The Earn, Society Edinburgh, Knockendarroch House Hotel, Hotel Indigo, Delta Hotels by Marriott Edinburgh, Apex Waterloo, Dean’s Restaurant, Barry Fish Restaurant, Six by Nico Aberdeen and The Grand Café.

Hospitality and foodservice organisations represented included SALTIRE Hospitality, Place Hotels, Gather & Gather, and GSM Hospitality.

The event created opportunities to discuss skills development, recruitment, culinary innovation and the future of Scottish hospitality.

Industry Partners Make the Experience Possible

Aussie Beef & Lamb sponsored the Aussie Sirloin in the drinks reception and Aussie Wagyu short rib used in the main course. John Vallance supported the fish course, while Mark Murphy Foodservice supplied fruit, vegetables, dairy and dry goods.

MDCV sponsored the wines from Château de Berne and Silverhand Estate.

Further support came from sponsors MCS Technical Products, Chef Works, Pure Ionic Water, The Bothy Glasgow, The Grand Café and The Scotsman Hotel in an ‘Employer Showcase of The Scotsman Hospitality Group ‘, alongside students and lecturers from Edinburgh College and West Lothian College.

Building the Future of Scottish Hospitality

The lunch strengthened connections among chefs, colleges, venues and commercial partners while providing students with meaningful industry experience.

Catherine Farinha, Founder of The Chefs’ Forum, commented:

“What an extraordinary celebration of Scottish hospitality! It was a privilege to bring together such an impressive gathering of chefs, hoteliers, restaurateurs and industry partners in the magnificent surroundings of The Scotsman Hotel was a true privilege.”

“Our four chefs delivered a truly exceptional menu, each bringing their own creativity, technical expertise and passion. I would like to thank James McDonald, Edward Fortune, Kristofer Currie and Can Misirlioglu for their tremendous contribution.”

“What made the day particularly special was seeing the students from Edinburgh College and West Lothian College working alongside these talented professionals. Chloe and Nikita were wonderful stars of the day, and their achievements are exactly why we continue to champion hospitality education through our events.

“We are deeply grateful to The Scotsman Hotel, our college partners and every supplier who supported this event. Together, we are creating genuine opportunities for the next generation and celebrating the extraordinary talent already working across Scotland’s hospitality industry.”

The Chefs’ Forum Scotland Lunch at The Scotsman Hotel celebrated Scotland’s hospitality industry through exceptional food, collaboration and investment in its future workforce.

For further information about The Chefs’ Forum and upcoming events, visit www.thechefsforum.co.uk

Film & photography by Carlos Farinha @carlosclickuk