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Young chefs to cook for industry leaders

10 Mar 2011

Young Scottish chefs are looking forward to an exciting opportunity later this month when they hope to showcase their talents to a range of hospitality industry leaders.

The students from Motherwell College and South Lanarkshire College will work under the guidance of the Federation of Chefs Scotland’s Junior and Senior Culinary teams to cook for the guests at the Hospitality Industry Trust (HIT) Scotland’s industry dinner.

The prestigious event will welcome some 400 guests on March 24 at the Radisson Blu hotel. Among the diners will be Michelin star chefs, five-star hotel managers and other influential tourism, hospitality and catering professionals from across Scotland.

Students from South Lanarkshire College will prepare the starter and main course. Meanwhile, two “Mackintosh” dishes have been designed by students of Motherwell College.

The evening will begin with a wine and tasting bar provided by Different World Drinks showcasing their range of imported drinks. The spirit group will be showcasing Henrick’s gin and beer cocktails.

Food for the event is being supplied by Scottish Sea Farms, Campbell’s prime meats, Clarks Foods, Brakes Brothers and Aulds the bakers.

All money raised from the charity event will support HIT Scotland’s work.

Paul Wilson, from Xpress recruitment and chair of the HIT dinner committee said: “Scotland has produced some of the finest chefs in the world but we need to constantly look for the next generation of culinary stars.

“The forthcoming evening is a wonderful opportunity for talented young chefs to test their skills in front of an expert audience.

“I am sure they will do themselves - and Scotland - proud.”