Previous Posts
- Entries Open for 2010 Gastronomy Team of the Year
- Roux Announces latest Venture in Scotland.
- Scottish Hotels Outperform UK in 2009
- Beacon Supplier Awards Holds Success for Brodies
- Entries & Nominations Are Open for CIS Excellence Awards 2010
- FCS President Joins Troon Marine Hotel
- Beacon & Acquire Services Announce Strategic Alliance
- Learnpurple Scotland Launches
- Diary Date: Institute of Hospitality Seminar: 23/2/10
Archives
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
- July 2007
- June 2007
- May 2007
- April 2007
- March 2007
- February 2007
- January 2007
- December 2006
- November 2006
- October 2006
- September 2006
- August 2006
- July 2006
- June 2006
- May 2006
- April 2006
- March 2006
- February 2006
- January 2006
- December 2005
- November 2005
- October 2005
- September 2005
- August 2005
- July 2005
- June 2005
- May 2005
- April 2005
- March 2005
- February 2005
- January 2005
- December 2004
- November 2004
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.
Thursday, February 11, 2010
Entries Open for 2010 Gastronomy Team of the Year
Entries are now being invited for this year's Academy of Food & Wine's Gastronomy Team of the Year 2010competition. If you have a chef/waiter team who could devise a menu with wines, you could be in with a chance of winning.The competition, sponsored by Discover the Origin, seeks to find the chef/waiter team that submits the best two-course menu with matching wines. The menu must make use of Parma ham and Parmigiano-Reggiano cheese, matched with wines from Burgundy, Port and Douro Valley wines, which are part of the Discover the Origin PDO (protected designation of origin) campaign.
The first round features a questionnaire, from which successful teams will be chosen to submit their menu with wines. To find the ultimate winner, the best teams from five regions will be invited to a cook-and-serve final at Westminster Kingsway College, London, on 19 July 2010.
KEY QUESTIONS TO CONSIDER BEFORE ENTERING:
-Is your menu planned with matching wines in mind?
-Has your sommelier or wine waiter tasted all the food on the menu?
-Do your front-of-house staff and your kitchen brigade work effectively as a team?
Entry forms can be downloaded at www.afws.co.uk or contact the Academy of Food & Wine on 020 8661 4646. All entries must be received by 26 March 2010.
