Winning by a Royal mile
On Monday 6th November Radisson Blu Edinburgh played host to a special culinary lunch, featuring four of the region’s top chefs along with a group of students from two local colleges.
The occasion was the launch of The Chefs’ Knowledge Lunch Scotland, organised by The Chefs’ Forum, one of the UK’s leading hospitality networking platforms. Students from Edinburgh College and West Lothian College were given the opportunity of a unique first-hand hospitality experience, working under the guidance of the finest chefs in the region.
Richard Mayne, General Manager at Radisson Blu, said: “This is a great opportunity for the students from two local catering colleges, and we are delighted to partner with The Chefs’ Forum on such a fantastic initiative. The experience the students will get from this is invaluable.”
The 238-room hotel centrally located on the famous Royal Mile in Edinburgh welcomed a room of 100 top Scottish hospitality industry professional to enjoy a mouth-watering menu created by chefs Andrew Spence, Gary Townsend, Jonnie Ferguson, Barath Kumar and Marco Drummond Nobrega.
“We’re overwhelmed by the star power in the kitchen,” revealed Catherine Farinha, Founder of The Chefs’ Forum. “We’ve come a long way and this year’s lunches have really caught the attention of our chefs and suppliers. Everyone that is contributing is really raising the bar of what we can achieve which is fabulous for the students who come to learn on the day.”
Barath Kumar, Head Chef at Radisson Blu Edinburgh, said: “It was great to welcome the guest chefs and students to our kitchens. This is such an amazing way to celebrate our partnership with The Chefs’ Forum and work alongside some of the best chefs in Scotland. It was wonderful to get such great feedback from the guests and for the students to taste the food. I was proud to showcase Radisson as a brilliant employer, fully invested in ongoing training and development of the team.”
What the guests ate…
Amuse bouche – Andrew Spence (The Boar’s Head)
Andy’s seared Isle of Seil hand dived scallop, pickled shallots, parmesan crisp, sauce blanc, parsley oil, topped with Koppert Cress Moai Caviar & sea herbs
Starter – Gary Townsend (Hotel du Vin One Devonshire Gardens)
Aussie Lamb rump, Red Lentil Dahl – Cauliflower – Onions – Vadouvan Spice – Coriander
Fish course – Jonnie Ferguson (Roux Scholar 2022 & The Glenturret Lalique Restaurant)
Royal Greenland Cod, Fermented Celeriac, Oyster Mushrooms and Kanzuri
Main course – Barath Kumar (Radisson Blu Edinburgh)
Aussie beef mignon, barbacoa brisket, roscoff onion, truffled mash, cauliflower Dubarry, duxelles and port jus
Dessert – Marco Drummond Nobrega (The Bonham Hotel)
Chocolate ganache & raspberry aquafaba Honeycomb & vanilla ice cream
The Chefs elected two ‘Stars of the Day’; one from Edinburgh College and one from West Lothian College, who really impressed on the day.
It was Callum Young from Edinburgh College and Dianne McGowan from West Lothian College who each won a copy of The Chefs’ Knowledge.
“I have really enjoyed the day and I am overjoyed to win a copy of The Chefs’ Knowledge. I have seen it at college, but to have my own copy is truly amazing. I really enjoyed working with Roux Scholar, Jonnie Ferguson who I see as a real inspiration, I really have had a wonderful day today.”
Any Scottish chefs wishing to get involved with The Chefs’ Forum or the colleges who participated should contact email@example.com