萌妹社区 students team up with top Scottish chefs to host unique dining experience
萌妹社区 recently welcomed some of Scotland鈥檚 most talented chefs and culinary professionals to our Granton Campus for an annual networking lunch, hosted by one of the UK鈥檚 leading hospitality networking platforms.
Organised by The Chef鈥檚 Forum, the lunch brought together top chefs, students, and culinary professionals at the College鈥檚 Apprentice Restaurant. This special event was designed to connect Scotland鈥檚 culinary community and showcase fine dining expertise through a four-course meal crafted by college students and some of Scotland鈥檚 most celebrated chefs.
The College鈥檚 Professional Cookery students, joined by their peers from West Lothian College, worked under the expert guidance of W Edinburgh鈥檚 Executive Chef David Lilley, Chef Consultant Andrew Spence, Graham Mitchell of Tarragon by Graham Mitchell, and The Balmoral鈥檚 Head Pastry Chef Sonia Celtia Salerani to prepare and serve the four-course menu to a group of Scottish hospitality industry professionals.
In addition, College lecturers had the opportunity to network with colleagues from other Scottish colleges and industry professionals, while supporting students in delivering a high-quality lunch service.
Professional Cookery and Hospitality lecturer Jack Evans said: 鈥淚t is really important that we welcome employers, stakeholders and all of the guest chefs into the college, to showcase our facilities and celebrate the collaboration of everyone who was involved today.听 Our students really enjoyed working with their peers from West Lothian College and the teaching team also welcomed our teaching peers from City of Glasgow College, North Lanarkshire College and West Lothian College. This is joined-up thinking and we were delighted to host this prolific event.鈥�
The four-course menu:
- Starter by David Lilley (Executive Chef, W Edinburgh): Hibachi BBQ Royal Greenland prawns with Ramiro pepper, pork belly, romesco, and pomegranate molasses.听
- Fish Course by Andrew Spence (Chef Consultant): Sweet-cured Royal Greenland Nutaaq庐 cod, served with activated charcoal, pickled cucumber, caperberries, a chardonnay sauce, chive oil, and trout roe.
- Main Course by Graham Mitchell (Chef Patron, Tarragon by Graham Mitchell): Chicken breast accompanied by leeks, mushrooms, celeriac, a vanilla pur茅e, crispy kale, hasselback potato, chicken skin granola, and jus.
- Dessert by Sonia Celtia Salerani (Head Pastry Chef, Number One at The Balmoral): Yoghurt, honey, and plums.
This is the third Scottish Chefs鈥� Lunch that The Chefs鈥� Forum has staged in Edinburgh, with its most northern chapter, now also in its third year.听 This event was very well-attended and the cream of Scottish culinary talent all gathered together to support the next generation of chefs and hospitality professionals at 萌妹社区, joined by front and back of house students from West Lothian College.
Head of school for Professional Cookery and Hospitality Steph Tanner said: 鈥淭his lunch showcases the dedication and talent of our students, working alongside some of Scotland鈥檚 finest chefs. It鈥檚 an incredible opportunity for them to gain real-world experience and connect with industry leaders. Events like these are essential in inspiring the next generation of chefs and highlighting the potential within Scotland鈥檚 culinary scene.鈥�