Commencing with a buffet breakfast with the famous ‘Aberdeen buttery’, the hospitality throughout the day was a real team effort; as the club’s chef team joined forces with development chef Stuart Aitken and culinary lead David Bell.
A grazing-style lunch was held in the board room, where guests enjoyed paprika glazed chicken, pork belly with arran mustard mash and sauteed greens, mini Pittodrie pies, haggis bon bons and rolled goats cheese with onion seed.
Head chef Graham Mutch wrote the menu for the Director’s Dinner, inspired by seasonal Scottish produce, which included:
- Starter: Seared king scallops, black pudding sand, apple and celeriac puree, herb oil, sweet potato roasted red pepper velouté (v)
- Main: Centre cut fillet of beef muscovado, shin of beef mash, roast baby carrots, red wine jus, roasted jackfruit and candied beetroot stack, braised vegetable puy lentils (v)
- Dessert: Aberdeen buttery bread and butter pudding, Dundee marmalade glaze, honeycomb crumb, vanilla cream, crème brulee with homemade shortbread
Aitken said: “It’s safe to say this is one of the proudest moments in my cooking career. I am so proud of the team; events like this require a lot of effort and hard work but they absolutely smashed it. A fantastic dinner tonight to honour the legend himself.”