Catering Scotland NewsScottish catering and hospitality news in Scotland

Claudio Melli has been appointed Executive Assistant Manager at the Sheraton Grand Hotel & Spa Edinburgh. Overseeing the daily operation of the Hotel, Claudio (pictured on right, with Roslyn Storrar and General Manager JP Kavanagh) is responsible for the supervision of the Front Office, Housekeeping, Engineering, Security and Food and Beverage departments. A graduate of Johnson & Wales University, he joins the Sheraton Grand from the position of Executive Assistant Manager in charge of Food and Beverage at the five-star Grand Formosa Regent, Taipei, Taiwan. Originally from Italy, he has extensive experience in the hospitality industry, predominantly with five-star hotels and cruise ships.

RH Morton, bespoke kitchen and catering equipment suppliers, have completed unique catering facilities for the New Lanark Visitor Centre's front-of-house kitchen (pictured above). The work completes the major kitchen refit at the New Lanark World Heritage Site, a restored 18th century cotton mill village in Southern Scotland.

'RH Morton were happy to co-operate with our wish to take plenty of time at the planning stage,' said Lorna Davidson of New Lanark World Heritage Site. 'Our catering team are enthusiastic about the new arrangements and we are able to offer visitors to the New Lanark World Heritage Site a much improved facility.'

Edinburgh-based Crerar Hotels has donated £15,000 to HIT Scotland, the charitable Trust that provides bursaries and scholarships to young people in the Scottish hospitality industry.
Bob Walker, General Manager of Loch Fyne Hotel & Spa, the Crerar hotel situated on the shores of Loch Fyne, visited Perth College to see how the money would be used at one of the HIT Scotland projects.
'I was very impressed with the facility at the college and the trainee chefs were highly professional,' he said. 'It is so important that we support the next generation of hospitality workers as this will in turn help the Scottish tourism industry as a whole.'

David Cochrane, Chief Executive of HIT Scotland, was also delighted with the donation: 'As an Industry Trust it is fantastic to see leading industry organisations such as Crerar Hotels supporting and shaping the emerging talent of our industry,' he said. 'We would like to thank the North British Trust for the very generous donation which will be used towards the continued development of young people at entering one of Scotland's most important sectors.'

Loch Fyne Hotel & Spa is one of six Crerar Hotels which come under the North British Trust Group. The North British Hotels Trust donates a significant amount of money each year to a variety of local charitable organisations.


Pictured, Left to right, with Bob Walker in centre: Susan Birch, Andy Duncan, Derek Guild, Katie Gill and Isobel Haldane, all of Perth College.

Visit the HIT Scotland website for more information.

Food and drink manufacturers in Scotland are being urged to introduce more flexible employment opportunities to help retain older workers.
New research commissioned by Improve, the food and drink sector skills council, shows that opportunities such as shorter hours, working from home, or self employment, are more likely to entice employees aged 55 and over to remain in their jobs. The research highlights the fact that already 19 per cent of over-55s in the sector are in part-time employment.
'With the sector experiencing continued difficulty in recruiting younger workers, employers must make retention of older staff a priority,' explains Ian Land (pictured) , Improve's Operations Manager for Scotland. 'There are 56,000 workers expected to retire from the food and drink manufacturing sector over the next eight years, possibly over 5,000 in Scotland alone, but at the current levels of recruitment there won't be enough new starters to fill the vacancies this creates. This will result in skills shortages, with not enough workers to do the jobs, and skills gaps, as the knowledge of these older, experienced workers is lost.
'Although Improve is implementing a number of initiatives to raise awareness of careers in the sector, and to attract more highly-skilled workers, it will take time for recruitment levels to rise.

'The new employment discrimination laws mean that people can no longer be forced to retire once they reach 65. This has a positive impact on all involved - employers can continue to benefit from the depth of knowledge that older workers have built up through years of experience, and employees who want to carry on working and earning money will have the opportunity to do so.

'Our research suggests that many older workers want to continue working, but also want to enjoy more leisure time. It?s clear that in order to maximise productivity and benefit from the expertise of older workers, employers have to find ways to become more flexible.'

A copy of the report, 'Investigation into the impact of an ageing workforce on the UK food and drink manufacturing industry', can be downloaded from the Improve website.

Tony Singh has announced the launch of the 2006/07 James Sankey Award for Excellence in Service, marking the fourth year of the competition which honors Scotland's bright, young restaurant stars.
The initiative gives young people from all over Scotland the chance to participate and compete for the highly acclaimed accolade, which seeks to encourage and celebrate fresh young talent as well as boost Scotland's restaurant scene.
Open to all restaurant staff and catering students in Scotland between the ages of 18 and 28, the award works on a nomination basis.

'The award has gone from strength to strength over the last four years and continues to stand out,' says Singh. 'Every year we have been inundated with entries from Scotland's young talent and I am confident that this year will be no different.'

The lucky winner of the award will secure a number of prizes and unique career-building opportunities to help them further enhance their skills and knowledge.

Award-winning cookery writer, teacher and food stylist Maxine Clark will be offering visitors to House of Bruar the chance to sample Highland Game's Scottish Wild Venison on 5 November from 11.30am-3pm.
Maxine will be offering shoppers the opportunity to try samples and canap?s using Highland Game venison, and will sign copies of her new cookery book.

'We are delighted to be appearing at House of Bruar and hope customers will pick up some handy tips from a professional, before taking away some different recipe ideas to try at home,' says Claire Goody, Assistant Marketing Manager of multi-award-winning Highland Game.
'Many people think venison is just for special occasions and don't appreciate how easy it is to include in their everyday meals. As well as being packed with natural goodness, bursting with flavour, wild Scottish venison is high in protein and low in cholesterol, making it an ideal healthy alternative to other traditional meats.'

Visit The Highland Game website for more information.

The Scottish Food Scholarship's awards ceremony 2007 will take place at Tigerlily on Edinburgh's George Street on 5 March.
Following the success of the inaugural national chef competition at the start of 2006, the Scholarship is to become an annual event for celebrating Scottish culinary talent.
Applications for the scholarship are currently being taken, as the search begins for budding Scottish culinary talent for 2007. The panel of judges will once more consist of a selection of Scotland?'s Michelin-starred chefs who will travel extensively throughout Scotland from the Highlands to the Borders as young contenders battle it out in a series of regional cook-offs, commencing in January next year.

Chefs employed in Scotland aged between 18 and 28 will be required to submit an entry form demonstrating their knowledge of Scottish seasonal produce with a short account of why they could indeed be the next Scottish Food Scholar.

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.

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

Eligible chefs are invited to submit entries by the 6th December 2006.

Vist The Scottish Food Scholarship website for more information.

Paul Basciano, a US chef will be on hand at AEGON UK, Edinburgh, between 23 and 27 October as part of ARAMARK's 12th Annual International Guest Chef Exchange.

As a programme designed to honour the company's finest chefs during a multinational culinary exchange the ARAMARK International Guest Chef programme involves a two-week exchange when chefs chosen for their outstanding commitment to culinary excellence work at other ARAMARK international customer facilities to share talents, tips and tastes from across the globe. Paul will prepare dishes throughout the week showcasing the flavours of his home state of North Carolina.

ARAMARK has chosen only 26 chefs from North America, Central America, Europe, and Asia to participate in the exchange this year.

'We look forward to opening our doors to Paul and experiencing the dishes he will be preparing for us,' says Suzanne McTurk, Facilities Manager at AEGON UK. 'This is the fourth time we have had the honour of participating in this exchange and it brings great benefit to both our chefs and customers.'

For further information about Paul's activities while at AEGON UK, contact Terry Doyle, on 0131 549 3453 or email terry.doyle@aegon.co.uk.

The latest developments and trends in the Scotland's food industry were presented by an panel to industry leaders at Merchiston Castle School earlier this week.
'Scotland's Larder: Developments and Trends for Business' was organised by the HCIMA Edinburgh and East of Scotland branch. The forum panel (pictured) featured Dr Clair Brown, Project Manager of the Scottish Executive's Healthyliving Award; Wendy Barrie, Director of the Scottish Food Guide; David Whiteford OBE, Chairman of SFQC, and Roy Miller, Director of HOST Contract Management.

After Dr Brown had explained how the green apple symbol will be used to convey the healthy eating message to consumers, Wendy Barrie informed about her latest developments and initiative to convince businesses and suppliers to use and offer local Scottish produce.

David Whiteford, who's SFQC company runs the VisitScotland quality assurance scheme EatScotland, outlined the importance of quality control at all levels, from food production to the way we cook and eat. The scheme offers quality benchmarks for all eating establishments from chip shops to fine dining, and serves as a guideline for a better-informed customer choice.

Roy Miller provided a synopsis of Host's efforts to offer a market and customer-oriented service, while outlining the importance of using fresh, local produce (Host's minimum aim is 80%) and reducing food miles.

The HCIMA event was chaired and guided by Willie Macleod, Director of Visitor Services & Quality at VisitScotland, who highlighted the Scottish Executive's drive for a greener & healthier Scotland, and how important individual and business initiatives are to drive this message forwards.

During a lively Q&A session many issues were raised and concerns expressed, especially about the lack of on-the-job training in tourism businesses today; a hot topic which might form the basis for one of the branch's next events.

For more information on any of the people or organisations on the panel, visit:
The HCIMA online, The Healthyliving award, The Scottish Food Guide.com, The Eatscotland website, and Host Contract Management online.

Quality Meat Scotland Chief Executive 'Uel Morton is to open this year's Christmas carcase show at Scotch Premier Meat Ltd in Inverurie.

The event on December 4 at the company's North Street premises attracts entries from some of the area's top beef, lamb and pork producers, and will be attended by leading high street butchers from around the UK.
Many of them will stay on for Scotland's premier two-day winter farming event, the Aberdeen Christmas Classic, which takes place at Thainstone Centre between 4 and 5 December. Bank of Scotland heads the list of local and national sponsors, which also includes QMS.
'Carcase events like this showcase the very finest quality stock currently being produced in Scotland,' says 'Uel Morton. 'QMS support for these events is important as it sends out a very positive image of the Scottish red meat industry's ability to produce world-class beef, lamb and pork for both the domestic and export markets.'

Gleneagles Hotel has been voted 'Top European Resort' at the Cond? Nast Traveler Readers' Choice Awards. Over 21,000 travellers voted in the largest independent poll of consumer preferences, second only in size to the U.S. Census.
The hotel received the accolade at the American Museum of Natural History in New York on 16 October.

'It is a tremendous honour for all of us who work at Gleneagles to receive this accolade from our valued visitors,' says Patrick Elsmie, Gleneagles' General Manager.

Catering companies are being invited by HR, payroll and financial software specialist Topaz to nominate candidates for a £4,000 bursary fund to undertake the Institute of Payroll Professionals (IPP) Diploma in Payroll Management.

Topaz has linked up with the IPP to provide a lucky winner with the bursary fund prize to cover the course fees for the two-year Diploma in Payroll Management course.

Candidates may either be directly nominated by their employer, by colleagues or by self-nomination, but in all cases with the approval of their employer. All nominations, which can be submitted until the Softworld event in February 2007, will be collated by Topaz before being put forward to the IPP for final selection.

'Topaz is the only company offering this kind of bursary,' says Keith Brown, Business Development Manager at Topaz (pictured) . 'Increasing the number of fully qualified payroll professionals is key to raising the status of the function among business leaders, and we are delighted that the bursary fund has been launched,'

A winner will be announced at the end of April 2007 ahead of the two-year course, which is scheduled to begin in September 2007.

Further details of the Diploma in Payroll Management course and the accreditations can be found at The Payroll Profession website.

Highland Game have announced their new Menu Club which features recipe cards and game boxes compiled by chefs including Martin Wishart, Geoffrey Smeddle and Tom Lewis.
This latest venture aims to bring Highland Game's high quality venison together with some of Scotland's best chefs, and hopes to create great new meal ideas.

Highland Game supply private customers throughout the UK as well as a number of supermarkets including Morrisons, Tescos and Waitrose, and some of the best restaurants, butchers and delicatessens.

All of the meat required to make the dishes is available to buy in 'box sets', with three dish ideas and recipes in each box. They are available now from Highland Game online.

The Shetland Fudge Company is hosting a corporate black-tie charity dinner, cooked by Martin Wishart (pictured) at Lerwick Town Hall on 21 October, in aid of Shetland's hospital which is in desperate need of a CAT scanner.
Wishart, who spent much of his childhood on the islands, will provide a five-course meal, including fish and meat donated by Johnsons Seafarms and the Shetland Livestock Marketing Group.

'Working closely with the Shetland Food & Drink group made me acutely aware of the range and excellence of produce available here in Shetland,' says Gillian Ramsay, MD of Shetland Fudge. 'In fact it was Martin's knowledge of the quality of Shetland's produce that persuaded him to donate his services.'

To raise money for the CAT scanner, the evening will consist of a champagne reception, five-course gourmet meal, after-dinner speaker, a charity auction and live music to finish.

Call Crimson Edge PR on 0131 311 7050 for more information.

A survey carried out by the University of Reading has revealed that consumers are prepared to pay a premium for locally produced food over imported goods.
Scientists from the Department of Agriculture and Food Economics found that, on average, consumers are willing to pay a premium of 88 pence per 500 grams for lamb, and 97 pence per 500 grams for strawberries for locally sourced produce.

They would be willing to pay a much smaller premium for UK, but not local, produce over imports - 21 pence and 12 pence respectively. Older people and those with higher incomes are prepared to pay the highest premium for local foods.

'Consumers think of local foods as being produced and sold within a 30-50 mile radius,' says Professor Bruce Traill, principal investigator of the Rural Economy and Land Use research project (RELU) at the University of Reading. 'Focus groups suggest that local foods are considered to be fresher and tastier. Supporting local farmers is considered important by some consumers but others argue that farmers are already rich, receive considerable support from government and don't need any more.

'However, many felt that foods produced locally should be cheaper, whereas in fact they were thought to be often far too expensive to justify purchase. They were also considered inconvenient to purchase, most people preferring to do all their shopping in one supermarket rather than make a special trip to a farmers' market or sign up to an organic box scheme. These were considered to be the only purchase routes even though in practice many supermarkets do sell local produce.'

Overall, the results of the study suggest that many consumers are prepared to pay a substantial premium for locally produced food if it is displayed alongside the imported alternative, but are not prepared to go to the length of making a time-consuming visit to a specialist outlet such as a farmers' market.

The premiums though that consumers are willing to pay appear large enough for supermarkets, especially those targeted at affluent consumers, more actively to market ranges of local produce.

Last Thursday the Hottest Night of the Year raised over £100,000 for the Prince and Princess of Wales Hospice and Help the Aged, India.
Billed this year as 'Bollywood Bling - an Epic Tale of Love, Honour, Greed and Curry', and hosted by Charan Gill (pictured), the Hottest Night of the Year is the legendary annual celebration of all that's best in the worlds of showbiz, sport, politics and business.

Edinburgh Restaurateur and Michelin-starred chef Martin Wishart has opened his kitchen doors in order to assist in the professional development of youngsters throughout Scotland's capital.

Youngsters from St Margarets School in Edinburgh joined Wishart in his kitchen to learn various knife skills, including the different cuts of vegetable, the importance of holding the knife correctly and safety in the kitchen.

Recognising the importance of such vocational experiences, Restaurant Martin Wishart was also recently highlighted as one of the major establishments actively participating in the pioneering JET programme currently in operation throughout Edinburgh. The unique initiative combines formal education with vocational training and work experience, encouraging youngsters to avoid unemployment.

Wishart is currently mentoring one teenager who spends one day per week at the restaurant in Leith.

The Scottish Tourism Forum today announced that the second Scottish Tourism Week. will take place throughout Scotland from the 12 to 16 March 2007. Highlights will include tourism champions hosting regional meetings focussing on profitable growth for tourism, a drive to encourage politicians to visit tourism businesses in their area and a day of tourism managers going 'back to the floor.

'The first Scottish Tourism Week was a huge success and brought together over 1,000 delegates from over 400 business and some 40 MSPs to discuss and better understand the importance of tourism to Scotland,' says STF Chief Executive Alan Rankin. 'The 2007 event will build on the success of 2006 and will look at what needs to be done by both the private and public sectors to better develop a profitable tourism industry across Scotland.'

Scottish Tourism Week 2007, a series of events and seminars designed to enhance links between private sector operators and the elected and public sectors, will include area meetings in the Highland & Islands, central belt and the south of Scotland exploring the main issues which can contribute to profitable growth in the tourism industry ? which employs 9% of the working population and contributes £4.2bn to the economy.

The week will culminate in a high-profile, 'welcome to the industry' day with a series of activities across Scotland. Tourism businesses will host visits from their local Councillor, MSP, MP or MEP to discuss how tourism can profitably develop in their area. Businesses will also open their doors to local schools, college students and work returners to help promote careers in the industry. The industry movement, Pride and Passion is urging business owners and managers to go back to the floor to better understand how customer service and training can be improved in their business and smaller businesses will be able to arrange best practice exchange visits with larger operators.

'Scottish Tourism Week fulfils an important role, as it reiterates how important tourism is to our economy,' says Philip Riddle Chief, Executive of VisitScotland. 'From politicians to hoteliers, from tour guides to shop assistants, and from public agencies to publicans, tourism is everyone's business.'

Further event details and speakers will be confirmed by STF in the coming months.

Visit the Pride and Passion website or the the Scottish Tourism Forum website for more information.

Edinburgh's Bert's bars and Hopetoun Inn have now received well-deserved facelifts courtesy of new owners, Maclay Inns. Maclay has brought both Bert's establishments on William Street and Raeburn Place, and Hopetoun Inn on McDonald Road, back to life with a massive £265K investment towards extended menus and interior and exterior decoration.

Maclay Inns, based in Alloa, has been family-owned since 1830 and spans a 175-year history in the trade. In the past year, Maclay Inns has acquired four outlets in Edinburgh, which brings their portfolio to 27 establishments across Scotland. The refurbishments are aimed at bringing these key Edinburgh venues up to Maclay standards and giving them a much needed new lease of life.

The interiors of each of the venues have been brightened with neutral colours and opened up with air conditioning, hardwood flooring and new lighting. Plasma screens showing live Sky Sports action remain intact in both Bert's bars, while new leather seating makes for more comfortable viewing.

Bert's bar on Raeburn Place has also been graced with a new back bar from which to serve some of its exceptional ales including old favourites such as Deuchars IPA and more unusual varieties like Harveston's Seasonal Ales.

Cringletie House, the luxury country house hotel in Peebles, was awarded four AA red stars last week. The hotel was also named 'Scotland's Newcomer of the Year' in The Which? Good Food Guide 2007. Cringletie House is the only hotel in Scotland to have won this accolade and the only hotel in the Scottish Borders to win AA four red stars.

'We're delighted to be awarded the much desired AA four red star status and it was a double delight to be announced as 'Scotland?s Newcomer of the Year' by the Which? Good Food Guide,' says Johanna van Houdt, Proprietor of Cringletie House. 'Since 2003 we've been working hard to improve, restore and refurbish the hotel and grounds, so we're thrilled that our efforts have been rewarded with such prestigious accolades.'

Visit the Cringletie website for more information.

The AA has awarded Kinnaird Hotel Restaurant & Estate (pictured above) in Perthshire four red stars, an upgrade from the three red stars the hotel previously held.

The AA report praised Kinnaird for its quality of service: 'A polished and professional stay, with the team offering attentive proactive service,' as well as commenting the food was 'a delicious and accurately cooked meal'.

Run by Mrs Constance Cluett Ward since opening as a hotel 17 years ago, Kinnaird House has nine bedrooms and is set in 9,000 acres of sporting estate.

Visit The Kinnaird website for more information.

Sgt Coleen Hayward MacLeod (pictured above) beat off tough competition to take the title of World Porridge-Making Champion 2006 as expert porridge makers from far and wide gathered in Carrbridge on Sunday 8 October to compete for the coverted Golden Spurtle Award.

Originally from Stornoway, Coleen has served with the army for the past 18 years and is currently in charge of making sure porridge is on the daily breakfast menu for the 300 - 400 troops from the 1st Royal Irish Regiment stationed at Fort George near Inverness. As well as a posting in Iraq, she has travelled to Hong Kong and Kenya and has just returned from an army exercise in Jamaica.

'There was some very strong competition and a lot of very good professional chefs taking part in the championship - I just didn't expect to do so well,' she says.

As well as the Golden Trophy Award, the World Porridge-Making Champion was presented with a £350 hotel voucher and £250 spending money from the event's main sponsors, Hamlyns of Scotland.

In the speciality category, sponsored by Columba Cream, the first prize went to Grampain Chef 2006 Addy Daggert of The Cock & Bull at Balmedie - the only Michelin- recommended gastopub in the North East of Scotland.
The 35-year-old Dutchman's winning recipe of white-chocolate porridge with stewed autumn fruits and whisky cream won the day for its consistency, taste and presentation. The delighted chef was awarded the Duncan Hilditch Memorial Trophy named in honour of porridge-making legend and four times world champion Duncan Hilditch, and a £150 cash prize.

The championship attracted a strong line up of competitors from across Scotland and other parts of the UK, along with a porridge-making expert who travelled all the way from Sweden.

This year's judges included Colin Bussey, Executive Head Chef of the prestigious Gleneagles Hotel, the hotel's head pastry chef, Neil Mugg and former Scottish Master Chef winner and celbrity cookery writer and demonstrator, Fi Bird of Stirrin' Stuff.

For more information on the winners and the competition, visit the Golden Spurtle website.

Health Minister Andy Kerr (above, with Claire Brown) presented six Healthyliving Awards to the first eating establishments to successfully achieve the accreditation in Scotland.

'The Healthyliving Award will give national recognition to those eating establishments which are responding to this consumer demand for healthier food,' says Claire Brown, Project Manager of the Healthyliving Award.'By looking out for the recognisable apple symbol, people should find it easier to know where they can buy healthier food when they eat out.'

The Healthyliving Award will build on the success of the former Scottish Healthy Choices Award which, introduced 10 years ago, was run for the Scottish Executive by the Scottish Consumer Council.

The new accreditation will take a more wide-ranging approach to encourage caterers to adopt healthier practices across the board, and will be actively promoted to consumers to help them access healthier options.

The first six winning organisations were: Almond Catering at Registers of Scotland, Edinburgh; Encore Creative Catering at Metropolitan College, Cathedral Street Campus, Glasgow; Sodexho Catering at OKI printing solutions, Cumbernauld; the Chest Heart and Stroke coffee shop in Inverness; the Compass Group at Allied Distillers, Dumbarton and Lazels Restaurant at Peebles Hotel Hydro are the first in Scotland to achieve the Award.

Presenting the awards at a ceremony at Metropolitan College in Glasgow, Health Minister Andy Kerr said: 'The Healthyliving Award apple brand is the sign of healthier eating and the latest step by the Scottish Executive to help people help themselves by improving their diet.

'We need to make it easier for people to find these healthier options and thereby drive up standards in the catering industry. This Award will help people make healthier choices when they eat out, whether they are popping out for a sandwich at lunchtime, buying food from a staff restaurant, or enjoying an evening out with their children or friends.'

Visit The Healthyliving website for further information.

Multi award-winning Glenapp Castle, the five-star Relais & Ch?teaux hotel in Ayrshire, has been named Scotland's Restaurant of the Year by the Which? Good Food Guide.

According to Good Food Guide i nspectors Head Chef Matt Weedon (pictured) 'achieved heights of dizzying refinement with his daily changing six-course no-choice menus.'

The coveted award is Glenapp's third major accolade this year having previously being voted AA Hotel of the Year for Scotland and Northern Ireland, and Scottish Castle Hotel of the Year. In 2005 it was voted Scotland's Luxury Hotel of the Year.

Set in 30 acres of grounds and with 17 rooms and suites gazing out over the Irish Sea to the island of Ailsa Craig, the castle is open to non-resident diners from April until the end of November, seven days a week.

Meanwhile, Edinburgh and Glasgow have won their place among the UK's leading destinations for eating out. Both finished in the top five towns and cities in the Which? Good Food Guide.
Edinburgh, at number three, had 22 restaurants listed, while Glasgow was fifth with 13.

For more information on Glenapp Castle, visit the Glenapp website.

Rising numbers of late-night Glasgow revellers are foregoing greasy burger vans in favour of fresher fare from Crepe a Croissant, the Glasgow-based authentic creperie and sandwich bar. Crepe a Croissant's kiosk in Ashley Street, just off Woodlands Road at Charing Cross, has reported an upsurge in custom over the summer months.

'Our Ashley Street outlet is open 'til 4am on Saturday and Sunday mornings, and our range of fresh crepes and croissants are a far tastier way to round off a fun evening than a greasy burger,' says Crepe a Croissant Co-founder, Keshan Nahar (pictured).

All products are made to order by the Crepe a Croissant team, all of whom are trained in the art of crepe-making, using the company's secret crepe batter recipe. Fourteen years old this year, Crepe a Croissant also has branches at Byres Road, Hope Street and St Enoch Square.

The 13th Annual World Porridge-Making Championships will take place in
Carrbridge, Inverness-shire, this Sunday, 8 October, and the organisers are
calling for one last entry from anyone who thinks 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.

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.

Among those who have already signed up to take part in the championship are
last year's winner, Carrbridge guesthouse owner, Lynn Benge, and Speciality
winner, Lara Smith, from the Buccleuch Arms Hotel in Moffat.

If you would like to enter the competition or view the entry details, visit The Golden Spurtle website

Sponsored by Hamlyn's of Scotland, Landmark Forest Theme
Park, Columba Cream, Nairns Oatcakes and Carrbridge & Vicinity Community
Council.