The Apprentice Cooked-up a Scottish Feast
On Monday, October 28, 2024, The Chefs’ Forum (Scotland) Fine Dining Networking Lunch brought together top chefs, students, and culinary professionals for a special event at The Apprentice Restaurant, located on Edinburgh College’s Granton Campus. This networking lunch aimed to connect Scotland’s culinary community, showcasing fine dining expertise through a four-course meal crafted by both students and celebrated chefs.
This is the third Scottish Chefs’ Lunch that The Chefs’ Forum has staged in Edinburgh, with its most northern chapter, now also in its third year. This event was very well-attended and the cream of Scottish culinary talent all gathered together to support the next generation of chefs and hospitality professionals at Edinburgh College, joined by front and back of house students from West Lothian College.
Jack Evans, Chef Lecturer at Edinburgh College said
“It is really important that we welcome employers, stakeholders and all of the guest chefs into the college, to showcase our facilities and celebrate the collaboration of everyone who was involved today. Our students really enjoyed working with their peers from West Lothian college and the teaching team also welcomed our teaching peers from Glasgow College and North Lanarkshire College and West Lothian College. This is joined-up thinking and we were delighted to host this prolific events.”
The event began with a drinks reception at 12 p.m., featuring Brown Brothers Estate Merlot and Chardonnay, alongside canapés from Saucery, including panko chicken with katsu curry sauce and pork with rice and beans dressed in chipotle sauce. Saucery Chef and Director, Dirk de Cuyper was delighted to showcase his fresh finishing sauces to many Executive chefs from hotels across Scotland. Saucery UK sauces are perfect for high volume functions and events and just what chefs need as we head into party and awards season.
The four-course meal, cooked by four guest chefs and students, highlighted Scottish seafood, local ingredients, and culinary creativity:
Starter by David Lilley (Executive Chef, W Edinburgh): Hibachi BBQ Royal Greenland prawns with Ramiro pepper, pork belly, romesco, and pomegranate molasses. Served on the Wedgwood Renaissance Red dinner plate.
Fish Course by Andrew Spence (Executive Chef at Rusacks Hotel): Sweet-cured Royal Greenland Nutaaq® cod, served with activated charcoal, pickled cucumber, caperberries, a chardonnay sauce, chive oil, and trout roe.
Main Course by Graham Mitchell (Chef Patron, Tarragon by Graham Mitchell): Chicken breast accompanied by leeks, mushrooms, celeriac, a vanilla purée, crispy kale, hasselback potato, chicken skin granola, and jus.
Dessert by Sonia Celtia Salerani (Head Pastry Chef, Number One at The Balmoral): Yoghurt, honey, and plums.
The lunch featured wines sponsored by Brown Brothers, with ingredients provided by Dole Foodservice and Royal Greenland. Chef Works and Wedgwood also supported the event, contributing to the high-quality dining experience. This gathering was an opportunity for networking and for students to collaborate with and learn from renowned chefs.
Steph Tanner, Head of School, Professional Cookery, Hospitality, Travel & Tourism at Edinburgh College, remarked on the significance of the event:
“This lunch showcases the dedication and talent of our students, working alongside some of Scotland’s finest chefs. It’s an incredible opportunity for them to gain real-world experience and connect with industry leaders. Events like these are essential in inspiring the next generation of chefs and highlighting the potential within Scotland’s culinary scene.”
Thank you to all our sponsors, including MCS Technical Product, Pastry Gelato Equipment, SOS Catering Equipment, Wedgwood, Chef Works, Dole Foodservice Edinburgh, Royal Greenland, Brown Brothers and Saucery.
Any chefs or suppliers who would like to be part of our regional lunches across the UK please email alexandra@redcherry.uk.com
