Scottish National Culinary Team takes silver at La Parade des Chefs

The Scottish National Culinary Team was awarded a silver medal in the La Parade des Chefs restaurant competition at Hospitality on Tuesday.

Cooking at the NEC-based show, the team - comprising David Auchie, Graham Singer, Bruce Lawrence, Robert Flanagan, Fraser Cleghorn, Andrea Culbaba and KP Gary Cromie - cooked a three-course meal for 100 covers.

Their meal was a salmon royal fillet, pressed delice of Scottish salmon and langoustine, langoustine tempura with warm tomato and apple relish, dill oil, citrus dressing; a main of roast fillet and braised cheek of Scottish pork, haggis, neeps and tatties, parsnip purée, sweet and sour red cabbage, glazed carrots and whisky jus; followed by rhubarb and custard mousse, Bramley apple ice cream, clementine compote and ginger snap curl.

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By Janie Stamford

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