In a closely contested competition, Scotland pipped Wales and Ireland to the title. The Scottish team, led by David Hunt of Inspire Catering and captained by Kevin Reid of the Royal Airforce, was allocated three hours to produce a three-course meal for 90 people under the supervision of a panel of international judges. The team members, John Barreda - Gleneagles Hotel, Alan Robertson - William Grant and Sons Distillers Ltd., Julie Morgan - South Lanarkshire College and Jack Evans - Compass Group, were drawn from a pool of over 20 chefs who train for the senior and junior teams. Kevin MacGillivray president of the Federation said: "We are really proud of the success of the team in their first major competition of 2010, it stands us in great stead for the rest of the year. "Scottish chefs have gone from strength to strength over recent years and it is fantastic for us to see Scotland emerging victorious at such a high level. Our thanks go to the team managers David Hunt and David Auchie, and to the members of the team who have worked very hard for their success. He added: "We also have to thank all of the chefs who have given up their free time to practise with the team in the run up to the event. Our gratitude also goes to the sponsors and employers who support team both financially and in giving people the time off to practice and compete with the teams." The focus of the teams is now on the Culinary World Cup in Luxemburg in November 2010 where all of the world's top culinary teams will be competing and Scotland will be represented by both a senior and junior team.