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Scottish catering and hospitality news in Scotland
Catering in Scotland magazine is published bi-monthly with in-depth features, views and news for the Scottish catering, hospitality and tourism industry. On this page we have the latest news to keep you constantly updated on the market. On the left hand side of the page you can search our archived news which is stored monthly.
Wednesday, February 23, 2005
Edinburgh's Telford College hosts cookery competitions
Telford College was star-struck on 8 February when it hosted the annual awards of the Academy of Culinary Arts. As hosts to the semi-final of the kitchen section, the College supplied facilities for seven chefs from Scotland's top hotels. Judged by Telford lecturer Brian Lyus and Andrew Hamer of Gleneagles Hotel, two winners were chosen to attend the final in London.Chefs from Gleneagles, Cameron House, the Balmoral and Andrew Fairlies were asked to prepare a set menu. Starting at 9.30am they had five hours to produce spiced smoked haddock soup with poached quail's eggs, ravioli of lamb sweetbreads, braised ox cheek, mousseline potatoes, glazed root vegetables and bitter chocolate and pear millefeuille.
The competition is held each year, with candidates competing in kitchen, pastry or food service categories. Winners are awarded chefs' jackets or badges bearing the prestigious Academy logo, along with a magnum of champagne and a cash prize.
Telford College is currently preparing to host the International Indian Chef of the Year Competition on 25 February. The event, founded by Edinburgh chef Tommy Miah, attracts thousands of entries from around the world. Eight finalists will battle it out in Telford's kitchens in front of judges including Lord Fraser of Carmyllie. The winner will be announced at the Curry Ball that evening.
The College's Open Day will be held on 16 March from 10am - 4pm at the South Campus on Crewe Road South, Edinburgh.
For further information on the Indian Chef of the Year Competition, visit the Indian Chef of the Year website or contact Jim Forrester on 07850 688646 or email FERVENTA@aol.com.
