Photo of
March 16, 2017
Royal Academy of Culinary Arts Scotland dinner
Royal Academy of Culinary Arts Scotland is holding a special dinner in Scholars’ Restaurant at City of Glasgow College.

Some of Scotland’s finest chefs are taking part in a Royal Academy of Culinary Arts Scotland dinner in Scholars’ restaurant at City of Glasgow College. Fancy it?

The Royal Academy of Culinary Arts Scotland is teaming up with City of Glasgow College to host a one-off gastronomic evening on Wednesday 29 March.

In collaboration with some of the country’s most talented chefs, college students will prepare a four course dinner in the college’s new city centre training restaurant, Scholars’.

Of course, City of Glasgow College has been in the news recently as it employs Gary Maclean, most recent winner of MasterChef: The Professionals.

Educate and encourage the next generation

Jeff Bland, Michelin starred Executive Chef at The Balmoral Hotel in Edinburgh is the Chairman of the Royal Academy in Scotland and explains what the event is all about:

‘One of the main remits of the Academy is to educate and encourage the next generation of hospitality professionals, so what better way to motivate and inspire some of Scotland’s young chefs than give them the opportunity to work alongside some of the best mentors in the country.

‘City of Glasgow College’s new restaurant is an awe-inspiring venue with chef lecturers dedicated to giving our young people the very best training and education. We are delighted that they have invited us to host this special event.’

Different decade, different dish

In the kitchen will be Andrew Hamer, founder of Wild Thyme Event Catering; Alan Matthew, Executive Chef at Trump Turnberry; Martin Hollis, Executive Chef of The Old Course Hotel; Ross Sneddon, Executive Pastry Chef at The Balmoral and Roy Brett, Chef / Patron of Ondine.

Managing the Front of House and service will be Alan Hill, Food Retail Director and Elaine Watson both from Gleneagles.

Along with students on the HND Professional Cookery course, each chef is responsible for one course.

They have taken inspiration from an iconic or popular dish from different decades including the Eighties and Nineties.

The dinner is £50 per person including wine. The evening will start at 7pm at Scholars restaurant, City of Glasgow College, 190 Cathedral Street, G4 0RF

To book a table please call Lucia Rapuano on 0141 375 5237 or email Lucia.Rapuano@cityofglasgowcollege.ac.uk

Alternatively, call 0141 375 5236 Lilias.Wotherspoon@cityofglasgowcollege.ac.uk

Royal Academy of Culinary Arts Scotland Dinner

Here’s the menu for the Royal Academy of Culinary Arts Scotland dinner and the people who will be looking after guests.

Wines and service

Elaine Watson and Alan Hill, Gleneagles

Canapés – Martin Hollis, Old Course Hotel, St Andrews

Prawn cocktail (1970s) – home-smoked langoustine, avocado, cognac sauce, Bloody Mary sorbet and langoustine fritter by Andrew Hamer, Wilde Thyme

Classic fish soup (1990s) – rouille, croutons and Comté from Roy Brett, Ondine

Supreme of chicken Maryland (1980s) – sweet corn soufflé, banana fritter, crisp chicken and kale crisps from Alan Matthew, Trump Turnberry

Maracaibo 65%, peanuts and passion fruit (2000s) – Maracaibo 65%, peanut nougatine and passion fruit cremeaux by Ross Sneddon, The Balmoral

Petit fours – Kenneth Hett with City of Glasgow College HND Professional Cookery Students