Scottish catering and hospitality news in Scotland

Chef, entrepreneur and culinary genius, Marco Pierre White has agreed to be a celebrity judge for the KNORR National Chef of the Year 2008 competition and is calling for entries from eager chefs.

'I want to inspire people to cook and truly great food comes from the heart,' says Marco. 'If you share in my passion I would encourage you to enter the KNORR National Chef of the Year 2008 competition and let your passion create opportunity.'

Open to all chefs over the age of 21, working within any sector of the UK hospitality industry, the KNORR National Chef of the Year competition, run by the Craft Guild of Chefs in partnership with KNORR, acknowledges and rewards the best of today's chef talent. The winner will secure a first prize of £10,000 alongside the coveted title.

To enter, complete the application form in the entry brochure and submit with your menu and a colour passport photo of yourself in chef whites. Entry brochures can be requested via the KNORR National Chef of the Year 2008 hotline on 01293 648 254, by text 07781 480 170 or by visiting www.unileverfoodsolutions.co.uk.

The closing date for entries is Monday, 31st December 2007.

Loch Fyne Oysters received the prestigious Highlands and Islands Business of the Year Award at a special Awards Lunch in Inverness on Monday 5 November, 2007.

The Highlands and Islands Business Awards recognises a wide range of achievement for businesses in the Highlands and Islands of Scotland and the Business of the Year Award was commended by a panel of judges chaired by Sir Angus Grossart. Loch Fyne Oysters was recognised for its contribution to the economy of the Highlands and Islands and the award was received on behalf of the employees of Loch Fyne by Bruce Davidson, Managing Director, and Bob Craig, Chairman.

'Loch Fyne Oysters Ltd represents the very essence of what the Highlands and Islands Business Awards are based on - local enterprise that ensures a thriving future while providing the highest level of care for environment, animal and society through sustainable business,' said Bruce Davidson, Managing Director.

'At Loch Fyne, we have never strayed from our Highland roots and our belief in cherishing and honouring the sea is as strong today as when first expressed nearly seven hundred years ago by our Highland ancestors and used by us for our company motto: Nach Urramach an Cuan. All of us associated with Loch Fyne Oysters are honoured to represent the Highlands and Islands with the Business of the Year award.'

Loch Fyne Oysters is an employee owned and run company employing 142 individuals. In addition to rearing oysters and mussels, Loch Fyne provides fresh fish, shellfish, Scottish beef, lamb and pork and operates The Oyster Bar restaurant, Shop and a worldwide Trade and Home Delivery service.

Gleneagles Hotel has announced the return of Bernard Murphy as General Manager.

Having left the team three years ago to lead Facilities Management for the RBS Headquarters in Edinburgh, Bernard moved on to become Manager (Front of House & Catering Services) for the Compass Group (UK and Ireland) and RBS.

Recently appointed Managing Director Patrick Elsmie commented: 'Bernard's appointment is the next stage in the changes to our leadership structure as we plan ahead for the development and growth of the resort. We are obviously delighted that he is coming back.

'His knowledge of the hospitality industry in Scotland and beyond gained from both his initial period with Gleneagles and more recently with Compass will be invaluable. Gleneagles is an international resort and as we head towards the Ryder Cup in 2014 Bernard will play a key role in the continuing evolution.'

Bernard Murphy added:
'It is not often that you have the opportunity to return to a hotel such as Gleneagles and I am obviously delighted. This is a very exciting time for the hotel and I am looking forward to working with many familiar faces. It has been a privilege to work with Compass and RBS on the establishment of the facilities at Gogarburn and in replicating that service consistency across the wider RBS estate.'

The Beech Tree Inn at Dumgoyne, near Killearn, has picked up a healthyliving award from the Scottish Consumer Council.

Proprietor Lynne Alldritt applied for the accolade after hearing about the programme at a trade exhibition: 'Since taking over the Beech Tree Inn in 2004, I've made sure the kids' menu has offered healthy choices, and we extended that to the adult menu,' she says. 'We had to tighten up on what we were doing already. In our creamier dishes we switched to using low-fat crème fraiche instead of cream, and we now use low-fat spread instead of butter. We found the process very straightforward.

'More than fifty percent of our menu is made up of healthyliving dishes, but we offer a wide choice so there is something for everyone, which our customers appreciate.'

The award itself aims to make it easier for people to choose healthy options when they eat out, and is aimed at a wide range of food outlets, from high street cafes and restaurants to workplace canteens and children's soft play areas.

The Beech Tree Inn is among a total of over 150 establishments from throughout Scotland to have achieved the healthyliving award since it was launched by the Scottish Consumer Council last year.

Visit the healthyliving award website for more information.

The Gleneagles Hotel has today announced changes to its leadership structure. Peter Lederer, currently Managing Director, is to become Chairman of Gleneagles Hotels Ltd.

Patrick Elsmie, currently Operations Director, will succeed Peter as Managing Director of Gleneagles Hotels Ltd.


'In Peter we will have a chairman who understands the business and who is renowned throughout the UK and beyond as one of the foremost experts in the hospitality industry,' says Nick Rose.

'He has done a superb job in developing the hotel over the past 24 years, and he now wants a new challenge in his career and we are also delighted that he has agreed to take on the role of chairman. His counsel and insight will be invaluable as we continue to grow the business.

'Patrick has been with Gleneagles for over 12 years, encompassing two roles, and he was the obvious choice when we came to consider Peter's successor.

'We are entering an important period in the evolution of the business, particularly as we head towards the Ryder Cup in 2014, and it is important that we have someone at the helm with the vision and expertise to deliver. We have every confidence in Patrick's ability to do so.'

The head chef of a Scottish hotel has launched an online professional chefs network, aimed at connecting chefs across the world.
Gary Goldie, head chef at the Ardanaiseig hotel, has laucnhed Cooks Pro and plans to offer advice to youngsters starting out in the trade and to professionals exchanging culinary expertise.
'People use the internet for everything nowadays,' he says. 'Through Cooks Pro I have created a professional social network where chefs and those in the culinary trade can swap tips, recipes and pass on information about job vacancies.

'With the growing popularity of social-networking sites such as Facebook and Myspace, enabling professionals to share information in an informal manner has become a tool for both personal and professional development. CooksPro creates a one-stop shop for those in the catering and hospitality industries.'

While the networking site is still in its early stages, it is hoped pages will be developed for chefs who are looking for work in the industry or who want to share recipes and tips, as well as information on awards and scholarships which might be of interest.

Visit http://cookspro.ning.com for more information.