With
great pleasure, I recently attended the press launch of this year’s exciting
Budding Chefs programme to hear all about it from co-founders Fred Berkmiller (Escargot Bleu/Blanc) and Vincent Guérin, (director
of the Institut Français d’Ecosse), as well as Craig Sandle (head chef at The Caledonian Hotel) and Alex Renton (journalist and food writer).
This is what it is all about:
“The fourth
edition of the Budding Chefs in Scotland will see a new group of 16 French
budding chefs and waiters
come to Scotland from 18 to 22 March. The young chefs will experience the Scottish larder,
meet Scottish producers and chefs and run a Pop-up Restaurant at The Hub with their mentor Craig
Sandle. The other highlight of the week will involve a series of talks on food and will gather some of the greatest names
of the food industry from France, Great Britain and Scandinavia: Nicholas
Lander (restaurant critic, England), Roderick Sloan (sea urchin
diver, Norway), Michael Booth (journalist and writer, Denmark),Hervé
Mons (cheese affineur, France), Erica Randall (gardener, Scotland), Loic
Bienassis (historian, France), Tom Kitchin (Chef, Scotland), Craig Sandle (Chef, Scotland) and Fred Berkmiller (Chef, Scotland)
will follow one another on The Hub’s stage to talk about gastronomy, larder,
restaurants andall other things food. The
talks will be chaired by food writer and journalist Alex Renton.”
Hearing about this exciting programme, I
almost wish I could stand in one of these youngsters’ shoes and embrace the
culinary Auld Alliance! Both events will
take place on 22nd of March in the Hub and promise to offer a
fantastic day for anyone interested in food. I went to the pop-up restaurant
last year and must say, it’s been one of my most memorable dining experiences
in 2013! The food was utterly delicious (and plentiful!), the atmosphere great
and I met lots of interesting and lovely people including last year's budding chefs.
Tickets can be booked here. This is an opportunity
not to be missed! I say that because unfortunately, I am going to miss the
event due to my mum’s 60 birthday celebration in France. This, I suppose, is a good excuse, but I would have loved to attend the “Talking
Food” series and sample what I’m sure will be a great dinner, especially after having been told that Fred and Vincent are planning a few innovations. Here's the tentalising menu:
Drink on arrival
Amuse bouche Barley and winkle risotto
Starters Pollock Fish Quenelle,
Squat Lobster à l’Armoricaine;
Whelks Mayonnaise; Rillette of Hot
Smoked and Cured Salmon;
Julienne of Seasonal Roots Vegetables,
Vinaigrette; Beef Cheeks
and
Tongue Pot-au-Feu en Salade; Green Lettuce Salad
Main course Lamb Selection Slow Cooked
au naturel, Lamb Jus, Seasonal
Roasted Vegetables
Cheese Selection of Cheese by Hervé Mons: Camembert,
Roquefort, Selles-sur-Cher
Dessert Gateau Opéra
Tea/Coffee
By attending the dinner, you not only
experience the best what Scotland's Larder has to offer in a unique setting but crucially, you support this valuable
programme. I look forward to hearing all about
it soon!