Scottish Food and Drink Excellence Awards
Scotland Food and Drink strives to make Scotland one of the best places in the world to run a food and drink business.
On 18th May 2017 the Edinburgh International Conference Centre (EICC) hosted the Scotland Food and Drink Excellence Awards. The awards celebrate success and honour those who are competing day in, day out at the sharp end of the sector’s success story. These are businesses that are the foundation of the industry and that give cause for such optimism and excitement for the future.
We have been the hospitality partner at the EICC since opening in 1995 and were delighted to cater the awards. At the EICC our culinary brigade is led by Head Chef, Guy Taylor, supported by Ian McLean and a marvellous team of in house trained Leith’s chefs.
We have an absolute commitment to culinary training and development. We have long nurtured apprentices within the kitchen and our latest stars of the future, Matthew and Arnold, have successfully completed their 3 year SVQ and are now fully fledged Leith’s chefs who worked on the awards dinner.
Our new apprentices Oliver and Tamas are in their first year of training and actively played their part in the delivery of the event’s dinner.
Fiona Richmond, Special Projects Manager at Scotland Food and Drink thanked the Leith’s team at the EICC:
‘Massive thank you and bravo for the superb food at our awards last week. It was just perfect. As The feedback has been brilliant. Compliments all round and not one word of complaint! Your team did an amazing job. Roll on next year!’
Scotland Food and Drink Excellence Awards Dinner Menu
The evening’s canapés were designed and created by SRUC Elmwood Hospitality students in collaboration with chefs from Leith’s at the EICC. The students were invited to send their suggestions based on a number of criteria and the result reflect the best of Scottish ingredients and Leith’s culinary ethos of simplicity and seasonality.
Peppered Scottish smoked salmon, apple and cabbage slaw, mara seaweed flakes, summer harvest beetroot mayonnaise, poppy seed pastry. Salmon supplied by Campbell Brothers.
Blade of scotch beef, creamed spinach, potato gratin, confit laurencekirk carrot, crisp oatmeal haggis bite, butter thyme jus. Scotch beef supplied by Campbell’s Prime Meats.
White chocolate mousse, stoats hedgerow muesli, angus soft fruits strawberries, Gordon Castle raspberry gin sauce.
Prosecco & Glenkinchie single malt courtesy of Diageo. Wine sponsored by Polaris Learning.