New culinary competitions at ScotHot

More than 50 culinary competitions are expected to take place during the three day event. The Scottish Pub Chef of the Year is ideal for chefs currently working in establishments classed as public houses, wine bars, bistros, inns and gastropubs. Following a first-stage paper judging, ten candidates will be expected to prepare two portions of a main course (a traditional fish dish using sustainably sourced white fish with suitable garnish) and dessert (a modern interpretation of a traditional steamed pudding). Open to chefs working in a contract catering unit for a company, local authority or educational unit in Scotland, entrants will have to prepare a three-course dinner for two covers that reflect seasonal Scottish produce in a battle to win the Scottish Contract Catering Chef of the Year title. And the Scottish Banqueting Challenge will see six teams of ten (five front of house and five kitchen staff) serve 60 paying diners a three-course meals that also reflects Scottish produce. Neil Thompson, chief executive of the Federation of Chefs in Scotland, commented on the additions: "We are expecting hundreds of high calibre entrants from across the country…The new competitions have been added to ensure that they reflect the trends in the ever-changing foodservice market." ScotHot plays host to the 27th Scottish Culinary Championships, run by the Federation of Chefs Scotland. The event will run from 2-4 March at Glasgow's SECC. Weblink: www.scothot.co.uk