Scottish catering and hospitality news in Scotland

Ype van der Schaaf, head chef at The Famous Grouse Experience, has been named as a finalist in the prestigious Scottish Modern Apprenticeship Awards.

Mr. van der Schaaf, originally from Friesland, Holland, but now residing in Perth, was nominated for the 'Continued Personal Development Award' by his training assessor, Lesley Chisholm, and then made it to the final cut from the 123 applicants who entered. Ype was eligible for the award as a result of his successful completion of a SVQ management level 4 modern apprenticeship course.

The awards, organised by Scottish Enterprise, aim to recognise individuals who have developed their careers and who have in turn made a significant impact on their place of work. The ceremony and presentation will take place at the Sheraton Edinburgh on Thursday 6th October.

'The management course has been very beneficial to my work life, by making me more confident and efficient in my role as department supervisor,'
Ype said. 'It has also allowed me to develop training programmes for staff, including a specific scheme to ensure smooth running of the restaurant during the hectic festive season.'

The thirty-three year-old has worked at Scotland's oldest working distillery for more than four years and since joining has helped to develop the award-winning restaurant.

'Ype has done fantastically well to reach the final of the awards and it great to see his efforts and strong work ethic recognised,' said Steven Craik, Executive Chef at The Famous Grouse Experience.

Edinburgh-based restaurant Brittania Spice scooped the Best Restaurant in Scotland trophy at the first British Curry Awards earlier this week. Britain's Top Ten curry restaurants were announced in front of more than 1,000 restaurateurs, celebrity patrons, ambassadors and VIP guests who attended the presentation dinner, the largest event ever held for the Asian restaurant industry.

The ceremony, hosted by Krishnan Guru-Murthy at the Grosvenor House Hotel, London, included a special award which went to Atul Kochhar of London's Benares Restaurant for making the most outstanding contribution to the curry industry by a chef.

'We have come a very long way in a relatively short period of time,' Enam Ali, Publisher and Editor of Spice Business (pictured, above left), told the audience. 'Just 30 years ago there were fewer than 500 curry restaurants in the UK and yet oday there are more than 9,000 employing around 70,000 people and turning over a phenomenal £3.2 billion a year. That is a stunning achievement.'

More than 2,800 restaurants were nominated for the awards by 13,000 individuals, making the British Curry Awards the most representative as well as the largest awards in the industry.

The ten award-winners were chosen from a final shortlist of 30 restaurants from all regions, which had been whittled down from a Top 100 selected by a panel of judges from all the nominated restaurants.


The winners were:

British Curry Award Best Restaurant in Central London and the City: Bombay Brasserie, Kensington SW7

British Curry Award Most Innovative Restaurant in London: Tamarind, Mayfair, W1

British Curry Award Best Restaurant in Greater London & Suburbs: Curry Mahal, Harrow

British Curry Award Best Restaurant in the South of England: Malik's, Cookham, Berkshire

British Curry Award Most Innovative Restaurant in the South: Aziz, Oxford

British Curry Award Best Restaurant in the Midlands: Rajnagar International, Solihull

British Curry Award Best Restaurant in the North: Aagrah, Shipley, West Yorkshire

British Curry Award Most Innovative Restaurant in the North: Vujon, Newcastle

British Curry Award Best Restaurant in Wales: Juboraj Rhiwbina, Cardiff

The Bonham Hotel in Edinburgh has teamed up with Mercat Tours to create a spine a 'spine-chilling and fascinating two-night break in the UK's most haunted city'.

Consisting of a two-night stay at The Bonham Hotel with various excursions around the capital, the package will aim to shed some light on the history of Edinburgh's paranormal activity.

Founded in 1985 by a group of historians, Mercat Tours have become well-known for their tours of Edinburgh's South Bridge Vaults which were recently featured on Living TVs 'Most Haunted' and have been named 'possibly the most haunted place in Britain'.
The Bonham Hotel's Chiller Package offers a choice of three ghost tours for the evening, and two historic tours for the daytime, three-course dinner at the award-
winning Bonham Restaurant and a copy of Hidden and Haunted: Underground Edinburgh.

Visit The Bonham website for more information.

Smiths at Gretna Green, the contemporary new hotel opening in Spring 2006, is currently seeking a Head Chef and other new team members for their stylish new four-star, 50-bedroom property in Dumfries & Galloway.
Along with luxurious bedrooms and state-of-the-art features, Smiths at Gretna Green will represent a superb conference venue.
The World Famous Old Blacksmith's Shop Centre at Gretna Green, situated next to the hotel, is one of Scotland's most popular visitor attractions. With over 700,000 visitors each year, the site welcomes visitors from across the globe and is a hive of tourist activity.

If you would like to join the team, email your CV to info@smithsgretnagreen.com or see the Smiths at Gretna Green website for more information.

Specific details for the Head Chef position can be found on the Catering in Scotland recruitment pages. The closing date for applications is Monday 10th October.

Young chefs across Scotland will be encouraged to develop their culinary skills and talents next year at the launch of Scotland's first Scottish Food Scholarship (SFS)2006. The scholarship will be judged by Scotland's Michelin-starred chefs and will provide the winner with an opportunity to work with some of the best in the food and catering industry. The Scholarship is being organised by Crimson Edge PR and is supported by Braehead Foods Ltd, VisitScotland, Seafish, Seafood Scotland, Catering in Scotland Magazine, The Scottish Field, the G1 Group, Highland Spring, Highland Game, Loch Fyne Oysters and RH Morton to name just a few.

In its first year, the SFS will be open to chefs under the age of 25, either at college or already in employment in Scotland. Eligible chefs will be invited to submit an entry using seasonal Scottish ingredients and will be tested on preparation, timing and presentation as well as the final result. The judges, who include Martin Wishart (pictured), Tony Borthwick, Keith Braidwood, Allan Donald, Jeff Bland, Andrew Fairlie and Matthew Gray will be looking for competence, an ability to work with the ingredients and individual flair.

The semi-finals will be held at colleges in Edinburgh, Aberdeen and Ayr in February 2006, and the final will be held on the 20 March 2006 at one of Scotland's leading cookery schools/colleges, followed by an award ceremony and dinner on the same evening at the Corinthian in Glasgow.

The Scottish Food Scholarship aims to nurture talent and presents excellent opportunities for the winning chef. The Winner will carry out a series of internships, working with some of the best in the food and catering world, both at home and abroad.

'With the current shortage of professionally trained staff in the industry, it's an important time to encourage young chefs to develop and build their skills,' says Martin Wishart. 'The Scottish Food Scholarship has been established to reward the effort and dedication of those at the beginning of their careers.'

For further information on how to enter or how to support the initiative and the packages available, please contact Crimson Edge PR on 0131 311 7050.

Colin Bussey was recently appointed Executive Head Chef, assigned to oversee all food and beverage operations within the resort, excluding Andrew Fairlie @ Gleneagles. This includes The Strathearn and The Club Restaurants, The Dormy Clubhouse, in-room dining, conference and banqueting and Glenmor (seasonal ownership homes). However, Bussey is no stranger to Gleneagles, having worked at the AA Five Red Star resort more than a decade ago.

Before returning to Gleneagles, Bussey worked as Executive Chef on board P&O's superliner Oriana. He took to the high seas in 1994, where he oversaw a staff team of 120 while devising new culinary themes for the cruise ship throughout the seasons.

Bussey has also held other managerial and executive roles within the food industry, where he developed a deeper business sense and invaluable leadership skills. However, his love of fine food and cooking and his enthusiasm for Gleneagles has lured him back to the resort to continue his career.

Returning to Gleneagles Colin said;

'I am thrilled to be back. I have many happy memories from my time here and am settling in to my new role well. I have a real passion for good food and fine wine and there is nowhere better to indulge this than at Gleneagles.'

For further information on dining at Gleneagles, please call 01764 662231 or visit the Gleneagles website.

The 12th Annual World Porridge-Making Championships are set to take place in Carrbridge, Inverness-shire, on Sunday 9th October, in conjunction with Highland Feast, the Highland Food & Drink Festival 2005. Catering in Scotland previews the only competition of its kind in the world.

The Championships' organisers are calling for entries from anyone who thinks that they are worthy to be crowned World Porridge-Making Champion. Chefs from restaurants, hotels, guest houses and bed & breakfast establishments may enter, as well as individuals who consider themselves up to the job of making a championship bowl of porridge.

The title of World Porridge-Making Champion is awarded to the chef deemed to have made the best traditional porridge using oatmeal, water and salt. As well as the coveted title and the 'Golden Spurtle' trophy, the winner of the competition, sponsored by Scotland's leading Oatmeal producer, Hamlyn's of Scotland, will receive a £350 hotel voucher and a cash prize of £250.

Most contestants also enter the 'Speciality Porridge' competition, for porridge with other ingredients added. The winner will receive the Duncan Hilditch Quaich, sponsored by Columba Cream, and a cash prize of £150.

Entries will be appraised by a panel of three judges: Bill Kendrew of the Craft Guild of Chefs, George McIvor of Baxters of Speyside and leading Scottish food writer, and previous Masterchef winner, Sue Lawrence.

The deadline for entries is Monday 5th September 2005.

All successful entrants will be offered a family pass to the Landmark Forest Theme Park in Carrbridge for Sunday 9th October, enabling their families to enjoy one of Scotland's leading visitor attractions. Landmark has a host of exciting activities with forest trails, the tallest timber tower in the country, the Ant Adventure Playground, Microworld and a thrilling Wildwatercoaster ride.

Full competition details and an entry form can be found at www.goldenspurtle.com.

Sponsored by Columba Cream Liqueur, the Speciality Porridge section is for porridge with 'other ingredients' added.

Made exclusively in Perthshire, Columba Cream has recently undergone a makeover and its ingredients of single-malt-whisky honey and fresh cream are unique in the liqueur category.

Indeed, the liqueur is produced with a similar philosophy to that of the ingredients required for the Speciality category. The cream comes for the family firm of Grahams in Bridge of Allan, and is delivered fresh on each day of production to the Columba Creamery in Bankfoot.

Cateringinscotland.com now features over 150 vacancies in the Scottish hospitality, catering and tourism sector. With jobs of all types from all over Scotland, cateringinscotland.com offers you the quickest route to new emplyment.


Glasgow and Strathclyde jobs focus

We currently have 31 positions advertised in all sectors of the industry, from restaurant managers to Chef de Partie. The jobs database is added to constantly so check back regularly for the latest positions available.


So, if you're looking for the perfect candidate or job, look no further than cateringinscotland.com Click on Catering in Scotland's job database to view our comprehensive range of Scottish catering, hospitality and tourism jobs.

Consett-based Tanfield Food Company have joined this years shortlist for the prestigious 'Great Taste Award Supreme Champion 2005' with their Smoked Haddock Pottage which was awarded Gold in the national finals of the contest.

Tanfield's 'Look What We Found'range (pictured) of almost-ready meals had to compete against nearly 4,000 entries. All were subjected to a regional and a national procedure that involved 200 experts including retailers, buyers, writers, critics and chefs passing judgement on the products.
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The Gold Award-winning dish, Swallows of Seahouses' Smoked Haddock Pottage with Prawns and Mussels, is produced with prime ingredients from one of the North East's last operational 19th Century smokehouses, situated at Seahouses harbour which has been in existence since 1858.

Organised by the Guild Of Fine Food Retailers, The Great Taste Awards recognise and reward companies' innovation and commitment to fine food and has carved a reputation over the last decade as the acknowledged accreditation for all speciality food and drink.

The Great Taste Awards are now established as a food industry barometer for quality products introduced into the U.K,' says Keith Gill, Joint-Managing Director of Look What We Found. 'To gain such a prestigious award within six months of launch is fantastic and is testimony to the high quality standards we hold dear'.

Radisson SAS Glasgow has announced free broadband internet access for guests, helping companies cut their costs in a competitive market place.

The award-winning hotel offers hard-wired and wireless internet access in all 250 bedrooms and 14 meeting rooms as part of the Radisson SAS E@syConnect service concept. There is also a high-speed internet kiosk in the reception, offering MS Office 2000 and printing facilities. Free wireless access is available to resident guests in all of the common areas of the hotel.

'Free Broadband as a service is what guests want from hotels today,' says Kurt Ritter, President & CEO of Rezidor SAS Hospitality. 'This service underscores the commitment Rezidor SAS has made to continue to meet the new expectations of contemporary business and leisure travellers.'

Philip Mahoney, General Manager, Radisson SAS Glasgow (pictured), adds: 'This further enhances the service already offered to our guests and is another example of our dynamic approach to product development. Our brand mantras are all about making our hotels easy and convenient to use and this initiative is another great step in demonstrating this.'

Visit Radisson Glasgow online for more details.