Some of our young Scottish chefs are being given the chance to showcase their talents to the leaders of the hospitality industry at the Hit Dinner on 24 March. Students from Motherwell College and South Lanarkshire College, working with the Federation of Chefs Scotland's Junior and Senior Culinary team Managers, will cook for the 400 industry guests at the Hospitality Industry Trust (HIT) Scotland's industry dinner.
The students will be supported by the Senior Culinary Team Manager David Hunt, Executive Chef of Inspire Catering, Graham Singer, Executive Chef ESS Compass and Junior Culinary team manager and lecturer David Auchie. They will be joined by two junior team members Fraser Cleghorn and Jazz Darby. Students from South Lanarkshire College will prepare the starter and main course and the Motherwell college students will be working on the dessert.
Both the starter a Combination of Scottish Salmon & Langoustine and an the main course a Cheek fillet duet of Ayrshire Pork, were awarded silver at the renowned La Parade des Chefs fine dining competition at the recent hospitality show in Birmingham. The two Mackintosh dishes have been designed by students of Motherwell College alongside their college lecturer Ann Brown, the senior culinary teams' pastry chef, and international student Andrea Culbaba, who is part of the junior team culinary team.
The Lychee and Lime 'Mackintosh Sorbet' uses homespun popping candy to cleanse diner's palates between courses and diners will end the evening with The Mackintosh Berry Dessert .
Food for the event is being supplied by Scottish Sea Farms, Campbell's prime meats, Clarks Foods, Brakes Brothers and Aulds the Bakers. All money raised from the event will support HIT Scotland's work. This year, the charity awarded 110 scholarships to emerging talent in the industry.
Paul Wilson, from Xpress Recruitment and chair of the HIT dinner committee said, "Scotland has produced some of the finest chefs in the world but we need to constantly look for the next generation of culinary stars. The evening is a wonderful opportunity for talented young chefs to test their skills in front of an expert audience. I am sure they will do themselves - and Scotland - proud."
