Waldorf Astoria Edinburgh – The Caledonian Hosts The Chefs’ Forum with First Visit to Scotland for 10th Anniversary

Waldorf Astoria Edinburgh – The Caledonian was delighted to host The Chefs’ Forum this year for the organisation’s 10th anniversary. It was also the first time that the annual Chefs’ Forum was hosted in Scotland, making it a particularly special occasion for the hotel.

The special lunch for The Chefs’ Forum was hosted by Head Chefs, Mark Greenaway from Grazing and Dean Banks from The Pompadour, both restaurants situated within The Caledonian, alongside the hotel’s Executive Head Chef Ryan MacFarlane and Franciane Tartari. The four chefs created a special celebratory menu to reflect the 10 years of The Chefs’ Forum and its inaugural visit to Scotland, with the assistance of twenty students from Edinburgh College and West Lothian College.

The twenty students were given the opportunity to learn invaluable skills in the kitchen from the four chefs. Mark Greenaway gave a masterclass on duck butchery to the students who had never worked with duck before, whilst Dean Banks gave a masterclass on hake filleting.

Catherine Farinha, Director of The Chefs’ Forum, said: “I am so proud to have completed our first Scottish lunch. We were all set to come here before the pandemic and it’s taken us a while to get it organised. It was worth the wait. The chefs, the students and the ingredients from our suppliers were all superb and the menu was so exciting. And we had a proper turnout. We could not be happier!”

Gordon McIntyre of Hospitality Health, who attended the lunch, said: “It was really amazing food with awesome people in attendance. Well done for all the organisation. I know what goes into planning such an event – it’s not easy, particularly in this climate, to get sponsorship and support to hold these types of events. You did a top job!”

The lunch and chefs in detail…

Wine Sponsored by Matthew Clark

Welcome Drink – Champagne Palmer Brut Reserve
White – Vine Roots Garnacha Blanca 2019, Rioja, Bodegas Corral, Spain
Red – Vidal Pinot Noir 2019, Marlborough, New Zealand

Beer Sponsored by Birra Moretti & Birra Moretti Zero

Starter – Mark Greenaway (Grazing by Mark Greenaway)
Confit Duck Leg Terrine, Piccalilli, Smoked Cheddar Doughnut and Beer Pickled Shallots

Fish Course – Dean Banks (Dean Banks at The Pompadour)
Pan Seared Hake, Arbroath Cullen Skink Espuma, Fermented Parsnip, Rye Bread Croutons and Dulse Seaweed

Main Course – Ryan MacFarlane (Waldorf Astoria Edinburgh – The Caledonian)
Roast Pork Fillet, Smoked & Marinated Pork Cheek, Pork & Apple Croquette, Toffee Parsnip Purée and Celeriac Terrine

Dessert – Franciane Tartari (Maître Rôtisseur of Chaîne des Rôtisseurs & World Master Chef)
Pina Colada Baba

Located just a few minutes from the historic Edinburgh Castle and close to The Royal Mile, Waldorf Astoria Edinburgh – The Caledonian features 241 beautifully-decorated guest rooms and suites, and two of the city’s award-winning restaurants, Grazing by Mark Greenaway and Dean Banks at The Pompadour. Waldorf Astoria Edinburgh – The Caledonian provides the perfect destination for making the most of the historic city.