Catering Scotland NewsScottish catering and hospitality news in Scotland

The closing date for the 2005 competition is fast approaching, and the Roux Scholarship is calling for all British-trained chefs aged between 22 and 30 (as of 1 February 2005) and currently in full-time employment to submit their entries before January 17. Entry forms can be downloaded from the Roux Scholarship website

A recipe for crab is required for the first stage of the competition and it is from these submissions that the line-up for the regional finals is selected. Entries are blind-judged and the judging panel is not given the identities of the entrants until they are selected for the second stage. Once the six national finalists are selected they are assigned a past Roux Scholar as a mentor, who will provide guidance and moral support in the lead-up to the final.

The winner is awarded a three-month stage at a 3-star Michelin establishment and 2,500 pounds cash, courtesy of the Savoy Educational Trust, plus a week's paid work experience in New York, courtesy of Restaurant Associates. In addition to this they will be provided with a an expenses-paid trip including travel and overnight accommodation to visit the wine cellars of Champagne Gosset at Ay for a guided tour of the production process, a trip for two to visit the Cafe Musetti roasting factory in Milan and a set of Global Knives to the value of 1,000 pounds. He or she will also become a member of the elite Roux Scholars Club.

'Winning the Roux Scholarship has been a life-changing experience, 2004 Roux Scholar, Andrew Jones, said. 'It was something I had aspired to for many years and my stage with Michel Bras has inspired me tremendously. I feel very proud to be a Roux Scholar and would highly recommend entering if you are serious about reaching the top of the culinary world.'

The judging panel is headed by co-founders Michel and Albert Roux and comprises Alain Roux, Michel Roux Junior, Victor Ceserani, Gary Rhodes, Brian Turner, Rick Stein, David Nicholls and guest judge Tamasin Day-Lewis, the Daily Telegraph's Weekend cookery writer.

The closing date for entries is Monday 17 January 2005. If an extension date is required please contact Golley Slater PR, on 020 8744 2630.
Roux Scholarship online


--

Travelodge, the low-cost hotel chain, today openend its 60-bedroom hotel in Livingston town centre.
Located on The Hub, Almondvale Crescent, the new hotel is just off the M8 motorway and has excellent links to both Glasgow and Edinburgh. Debbie Husband, Hotel Manager, is proud that Travelodge is creating a total of 12 jobs for local people: 'We have recruited a fantastic team who are excited to be playing a major role in launching our new hotel,' she said.

Catering in Scotland wishes them every success in the year ahead.

www.travelodge.co.uk.

'Organic farming, food quality and health' is the theme of this year's Soil Association's annual conference. Taking place from 6th to 9th January in Newcastle upon Tyne, with a predicted turnout of around 600 people, the conference will explore the neglected relationship between public health and the way we farm. It will bring together farmers, growers, processors and academics to share their insights into how methods of husbandry, feeding and fertility management can be used to improve crop and livestock health and enhance the nutritional profile of organic foods.
High-profile speakers like Wendell Berry, Michael Meacher and the new EU Science and Research Commissioner will be on hand to offer their views, and the conference will feature a 'something for everyone' choice of 53 workshop and technical seminars, ranging from debates on current issues to the latest technical insights from scientific research and farming experience.
In addition to excellent opportunities for networking and a lively social and cultural programme including art exhibition, fashion show, ceilidh and late organic bar, organic Slow Food lunches will also be featured, showcasing 40 artisan producers together with their products.

As a result of the joint organisation of the conference by the Soil Association and the European Union's QLIF research project this is an unprecedented opportunity to discuss and influence the organic research agenda.

For more information, visit the Soil Association website

The Seaforth Seafood takeaway has been voted Britain's No 1 takeaway establishment in the BBC Food and Farming Awards.

'Everyone at The Seaforth was delighted when it was announced that we had reached the finals of the BBC Radio 4 Food and Farming Awards but to have actually won is just fantastic,' said Harry MacRae, joint owner. 'It is a tremendous accolade for all our staff, and identifies them as being the best in the business. Our success not only puts the Seaforth in the spotlight but it is yet another boost to tourism in Wester Ross in general, and Ullapool in particular.'

John Rutherford, Chief Executive of the Sea Fish Industry Authority, congratulated The Seaforth on receiving the award and announced that it had also been awarded the Seafish Fish Fryers' Quality Award: 'This is a tremendous achievement and a great tribute to the hard work and dedication of the Management Team and all the staff in The Seaforth,' he said.

Congratulations from Catering in Scotland
The Seaforth online

Catering in Scotland is currently showing 103 jobs from eight of the leading recruitment agencies and hotels in Scotland.

For more information on advertising your upcoming vacanices with Catering in Scotland please contact Alex Buchanan.

And for those of you looking for that next job, check with us on a regular basis as vacancies are contstantly being added to the website.