Team Scotland to serve pork at the Culinary Olympics

Team Scotland to serve pork at the Culinary Olympics

Six Scottish chefs, with a back up team of eight will be serving up Specially Selected Pork as their main course at the ‘Culinary Olympics’ to be held at the IKA show in Germany next month.

Team Scotland pictured during a final training session at Gleneagles Hotel are, from left, Bruce Lawrence, Chef, ESS Support Services; Keith Marley, Pastry Chef, La Potiniere, East Lothian; Graham Singer, Team Captain, ESS Support Services; David Auchie, Team Manager, South Lanarkshire College; Gary Watson, Chef, Gordon’s Restaurant, Inverkeilor and Bruce Sangster, Team Coach, Sangster’s Elie

The main course dish they will be challenged to perfect for 110 diners is ‘Ayrshire Pork Fillet with Stornoway Black Pudding and Spiced Apricot, wrapped in Smoked Ham Slow Cooked Pork Cheek, Butternut Squash, Nutty Cabbage with Pancetta and Caraway, Mushroom and Lentil Tartlet, with Braising Juices.’

“We are delighted Team Scotland have chosen to showcase Specially Selected Pork as the centrepiece for their Olympics menu and we wish them every success in Germany,” said Jim McLaren, chairman of Quality Meat Scotland.

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