2nd October 2018

Scottish team ‘practices’ Culinary World Cup menu on Albert Roux

Written by: Katie Imms
The Scottish Culinary team will practice their final menu for the Culinary World Cup (Luxembourg, 24-28 November), at a one-off dinner hosted by Queen Margaret University (QMU) next month.

Taking place 13 November, this will be the last chance for the team to showcase their dishes – which they’ve been fine-tuning for the past 18 months – before going head to head with 100 teams from across the world.

Team Members

  • Team Manager Robbie Penma, Balbirnie House Hotel        
  • Team Captain Orry Shand (Entier)
  • Jamie MacKinnon, Seafood Ristorante (St Andrews)
  • Rory Taylor, (Entier)
  • Craig Palmer, (Entier)
  • Andrew MacKay, Trumph (Turnberry)
  • Graham Mitchell, Trumph (Aberdeen)

Team menu

  • Seared scallop-stuffed razor clam with charred cucumber, sea herbs and seaweed butter sauce
  • Scotch Beef fillet, cispy beef cheek, wild mushroom, watercress-truffled celeriac and jus
  • Chocolate mousse with sea buckthorn, hazelnut and poached pear

Team director Kevin MacGillivray said: “We’re really excited about our final team dinner at Queen Margaret University and thank them for the opportunity to help the team perfect their menu.

“Over the last 18 months, we have seen an amazing collaboration of individuals and companies supporting the Scottish Culinary Team in its World Cup aspirations.

“Our gratitude also goes to sponsors and employers who have shown great generosity both financially and by giving people the time off to practice and compete with the teams.”

With seasonal Scottish ingredients at the heart of their dishes, the World Cup is split into two sections:

  • A three-course fine dining menu for paying customers
  • A cold display exhibiting teams’ craft skills and display techniques

Deputy principal of Queen Margaret University, Dr Richard Butt, commented: “We are delighted to host this exciting dining event, which helps support the development of the country’s culinary talent.”

And with renowned French chef Albert Roux having already accepted his invitation, Butt added: “Having hosted the Albert Roux dinners several years ago, we are pleased to welcome one of the world’s most renowned chefs back to campus and see him inspire the country’s emerging talent, as well as our own experts in hospitality and tourism, and food and drink.