The Chefs’ Forum Scotland Lunch Celebrates Collaboration, Skills Development and Outstanding Produce

The Chefs’ Forum brought together leading Scottish chefs, suppliers, hospitality experts, and culinary students for a celebratory lunch at The Royal Scots Club, showcasing the talent and innovation in Scotland’s food industry while supporting the growth of future professionals.

Guests were welcomed with Japan’s renowned Style Bread, available in the UK for the first time, served alongside Pure Ionic Water. It was presented according to fine dining standards, creating an elegant atmosphere for the afternoon.

A team of four outstanding chefs led the kitchen for the event, each presenting a course that showcased premium Scottish and international ingredients.

Bread and Water

Style Bread Sourdough roll with Pure Ionic Water were served as the guests were seated.

“This is the first time that this luxury bread brand has been served at any event in the UK. The guests were very impressed with the light sourdough rolls, made with the same flour as Udon noodles, so very light and delicate – The perfect partner for the Pure Ionic water tasting that followed by Peter Smeaton.

Peter said

“Pure Ionic Water is unique, high-quality premium water that’s purified, alkaline, and rich in magnesium and antioxidants. It also helps reduce inflammation and refreshes the palate, the perfect way to prepare for the delicious meal that followed.”

Starter Marco Drummond Nobrega (Head Chef, The Bonham Hotel)

Fir Douglas Smoked Scottish Mussels, Saffron Tapioca Crackers, Leek & Sea Fennel Espuma

Fish Course – James McDonald (Head Chef, The Bothy Glasgow)

Halibut, Salsify, Celeriac, Green Onion, Pumpkin & Dill Sauce

Main Course – Bremner MacDonald (Head Chef, The Royal Scots Club)

Loin Eye of Aussie Wagyu Beef, Sweet Potato & Cauliflower Purée, plus Aussie Feather Blade Steak & Black Stout Pithivier, Madeira Jus

Served with Style Bread Petit Rouge raspberry and blackcurrant roll

Dessert – Szilard Szentesi (Executive Pastry Chef, Mar Hall)

Trinity Whisper – A wonderful nod to the unity of chefs, students and suppliers with three main elements of the dish being chocolate, kumquat

Students from Edinburgh College and West Lothian College worked alongside them, gaining hands-on experience in a prestigious professional kitchen. The collaboration allowed students to improve their technical and operational skills while making connections with employers, guest chefs, and peers from another institution.

“This event exemplifies what The Chefs’ Forum stands for: inspiring ambitions, creating opportunities and linking industry with education,” said Catherine Farinha, Founder of The Chefs’ Forum. “The students performed brilliantly, and the chefs showcased an inspiring menu, it was a proud moment for all involved.”

Two students from West Lothian College were awarded a signed copy of The Chefs’ Knowledge for being ‘Star of the Day’ for both front of house (Charlotte McCabe) and back of house (Nathan Blackurn).

The lunch was made possible with the support of generous partners, including:

Pure Ionic Water (water sponsor)

Style Bread (bread sponsor)

Aussie Beef & Lamb (meat sponsor)

John Vallance (fish sponsor)

Mark Murphy (fruit, vegetables and dairy)

Chef Works, The Royal Scots Club, The Bothy, Mar Hall, Bonham Hotel, Style Bread, and all associated industry supporters.

The event is part of The Chefs’ Forum’s ongoing programme to enhance education-to-employment routes, offer opportunities for shared learning, and celebrate excellence in UK hospitality.