Scotch Beef on the Menu for World Cup Chefs

A team of top Scottish chefs served up a winning menu at Queen Margaret University recently in preparation for the Villeroy & Boch Culinary World Cup which kicks off in Luxembourg later this month.

One hundred lucky diners were treated to a three course meal which showcased the very best of Scottish hospitality and cuisine and featured Scotch Beef PGI as the main course. 

The team of seven chefs will compete in a cook-off against over 45 teams at the Culinary World Cup and will have their skills and nerves tested fully amid the frenzied atmosphere of the event, which takes place over five days.

Led by Culinary Team Director, Kevin MacGillivray, the leading line-up covers all sectors of the hospitality industry, including Team Manager Robbie Penman from St Andrew’s Links Trust, team captain Orry Shand of Entier, Craig Palmer and Rory Taylor also of Entier, Andrew MacKay from Trump Turnberry and Graham Mitchell of Trump International.

Kevin MacGillivray, Catering and Hospitality Manager at The National Trust of Scotland said: “It is an extremely exciting time for the Federation of Chefs Scotland as we make the final preparations for the Culinary World Cup.

“The team are really looking forward to showcasing some of Scotland's finest produce and using Scotch Beef as the main event."

Ciara Etherson, PR and Marketing Executive with Quality Meat Scotland, said: “We are delighted to be supporting the culinary team in this world-class event.

“The Federation of Chefs Scotland have put together a team of some of the best chefs in the country to cook a carefully-constructed menu in the competition, with the perfect centrepiece of Scotch Beef PGI.

“We would like to wish the team all the best in the competition.”

The Culinary World Cup takes place in Luxembourg on 24-28 November 2018.

For more Scotch Beef information and recipe inspiration, visit www.scotchkitchen.com or visit the Scotch Kitchen on Facebook, Twitter and Instagram.