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ScotHot 2009
2nd – 4th March 2009
SECC Glasgow
With an estimated 250 exhibitors and 9,000 visitors over three days, ScotHot is the largest event taking place during Scottish Tourism week and is the place to be seen if you have any type of involvement with the Scottish hospitality market.
Besides the excitement of the Competition Theatre, visitors will see the latest launches in food, drink, catering equipment, interiors, work wear, furniture, tableware and technology.
The event also offers a platform for suppliers to raise their profile, generate new sales leads, launch new products and build relationships with current and new customers.
With specific features created for virtually every area of the hospitality industry, the 19th ScotHot will offer something for everyone, from practical food demonstrations to wine-tastings, seminars and competitions.
Our full exhibitor round-up will come in the next issue, but for now let's take a closer look at just some of the areas that are guaranteed to grab your interest…
WINE+ Scotland
An exciting addition to ScotHot 2009 is the launch of WINE+ Scotland, from 2nd – 3rd March. The new forum has been designed by Scottish operators for Scottish operators, and will appeal to senior professionals looking to source wines and spirits for their businesses. Backed by strong market demand, the dedicated on-trade event is aimed at filling a gap in the Scottish market for hoteliers, restaurateurs, publicans and caterers, and will offer a number of seminars, business workshops, live theatre events and tastings.
Scottish Culinary Championships Open!
As host to the 27th Scottish Culinary Championships (run by the Federation of Chefs Scotland), ScotHot will be buzzing with more than 50 culinary competitions during the three days.
The Live Competition Theatre features a mix of junior and senior classes and the Cold Display Arena allows chefs to show off their craftsmanship using fat, chocolate, pastillage, sugar, marzipan or a variety of meat and fish platters.
Meanwhile, Scotland's most prestigious culinary event will also introduce three new high profile competitions in 2009:
Scottish Pub Chef of the Year
For chefs working in establishments classed as public houses, wine bars, bistros, inns and gastro pubs. Following a first paper judging stage, ten successful candidates will prepare two portions of a main course (a traditional fish dish using sustainably sourced white fish with suitable garnish) and dessert (a modern interpretation of a traditional steamed pudding).
Scottish Contract Catering Chef of the Year
Open to chefs working in a contract catering unit for a company, local authority or educational unit in Scotland. Ten finalists must prepare a three-course dinner for two covers that reflects the use of seasonal Scottish produce.
The Scottish Banqueting Challenge
A cook-and-serve competition which takes place in the Restaurant of Nations at the heart of ScotHot. Six teams of ten (each consisting of five front of house and five kitchen staff) will serve 60 paying diners a three-course meal, again using seasonal Scottish produce.
Applicants will be subject to paper judging before the chosen finalists are invited to compete live at ScotHot.
A further new development is Café Life Scotland, which is due to host the Scottish Heats of the Barista Championships and the Scottish Sandwich Championships.
To view the full list of competitions in the Scottish Culinary Championships, visit www.scothot.co.uk and download a brochure. Alternatively, contact Salon Director Neil Thomson, on 01698 232 603.
The closing date for entries is 7 January 2009, unless otherwise stated in the Schedule of Competitions. Entry in all classes is likely to be oversubscribed, so apply early to avoid disappointment.
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine November/December 2008.
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