Three days and six Michelin stars of cooking start tonight at Gleneagles

The  Staff Canteen

The Staff Canteen

Editor 7th May 2013
[caption id="attachment_164484" align="alignleft" width="470" caption="Sat Bains, Tom Kerridge, Claude Bosi and Andrew Fairlie"][/caption] Today kicks off the first of three very special Michelin star-studded dinners at Gleneagles hotel in Scotland. The event, spanning three days, is taking place at Andrew Fairlie’s restaurant at Gleneagles and will see the two-star Scottish chef hosting six Michelin stars worth of cooking talent in the shape of Claude Bosi, Sat Bains and Tom Kerridge. Each of the double-starred chefs will cook at Fairlie’s 50-seat restaurant on consecutive nights starting tonight with Claude Bosi, chef patron of London’s Hibiscus; followed by Sat Bains, chef patron of Restaurant Sat Bains with Rooms in Nottingham and finishing up on the 10th May with Tom Kerridge, chef patron of Marlow’s The Hand and Flowers. Andrew Fairlie said: “They’ve all been up to the hotel and they’ve all raved about the quality of the produce we have, so it all stemmed from a casual chat about how it would be great to get all four of us up here together and do a week of chef nights. We put a date in the diary six months ago. It works nicely because it’s three very different styles of cooking and we’re fully booked every night.” Claude Bosi kicks off the three-day culinary celebration with a menu including smoked green asparagus, confit orange and black truffle puree alongside grilled hand-dived Isle of Skye scallops, pork pie sauce and pink grapefruit gel. Claude said: “It’s fantastic to be here and a great privilege to be doing Hibiscus at Gleneagles for one night. The set up here is fantastic and the staff are fantastic too.” Sat Bains will cook tomorrow night and will be showcasing his own take on the best seasonal Scottish produce. He said: “The produce is incredible. I’ve got Scottish scallops, Scottish roe deer and Scottish wild salmon just coming into season. I’m a big advocate of Scottish produce being some of the best in the world, that’s why I use some of it in the restaurant in Nottingham.” Tom Kerridge will cook on the final night with a menu including treacle cured beef fillet with English lettuce, chili and chips alongside Hand and Flowers chocolate cake with salted caramel and muscavado ice cream. Asked whether the occasion might call for a bit of a celebration Sat Bains said: “We’re all on fitness regimes and we’re all in our forties now. Not drinking is the new drinking!”   For jobs at Andrew Fairlie at Gleneagles see here      

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 7th May 2013

Three days and six Michelin stars of cooking start tonight at Gleneagles