Scottish Culinary Championships open for entries

The Live Competition Theatre is to draw the crowds with a mixture of junior and senior competition classes, as well as the addition of three brand new competitions. Those looking to compete in the Scottish Banqueting Challenge and the Scottish Contract Catering Chef of the Year competitions must enter before the 7 November closing date. 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. The championships offer the ideal opportunity to compete with the best in the industry. For those looking to take part must contact Neil Thomson, the Salon Director on 01698 232603 or via email nthomson@motherwell.co.uk before the date for entries come to a close on 7 January, unless otherwise stated in the schedule of competitions. To view the full list of competitions in the Scottish Culinary Championships visit www.scothot.co.uk and download a brochure. The event is kicking off in Glasgow from 2-4 March 2009.