Montrose chef cooks up storm at culinary championships

Chefs from an Aberdeen-based catering company, including one from Montrose, cooked up a storm at The Scottish Culinary Championships 2015.

Entiér, Scotland’s largest independent contract catering and support services company enjoyed huge success at this year’s Scottish Culinary Championships.

The championships, in their 30th year, took place at ScotHot - the largest bi-annual hospitality, tourism and catering show in Scotland.

This year’s awards were held recently at The Scottish Exhibition and Conference Centre in Glasgow.

Entiér’s team of chefs, headed up by executive chef Bruce Lawrence, completed the championship with a haul of six medals and one merit.

Reigning Grampian chef of the year David Mathieson surpassed the competition with his impressive menu and took overall first place winning a gold medal, as well as being awarded first in class and contract chef of the year.

Chef Alisdair MacSween, from Montrose, also collected a gold medal.

Craig Watt was awarded a silver medal and once again Entiér had a clean sweep of the first three places in the Scottish Contract catering chef of the year category.

Finally to put the icing on the cake, Entiér’s junior chefs achieved significant success with Danielle Ritchie gaining a merit in the Shellfish Dish competition, Alix Frost won a bronze medal in the Gressingham duck and Eve Johnston was awarded a silver medal winner in the risotto challenge.

Bruce Lawrence, Entiér’s Executive Chef, said: “This shows that Entiér have the best talent in Scotland and our junior chefs have a very bright and exciting future”.

Peter Bruce, CEO of Entiér, said: “I am very proud to have such an array of talent within the company.

“Congratulations to all of team Entiér.

“Now we know we really are the best in Scotland.”

Fergus Ewing MSP, Minister for Business, Energy and Tourism opened this year’s SCOTHOT, which was part of the Scottish Tourism Week’s ‘The Signature Programme’, which ran from March 3 to 5.

ScotHot took place from March 4 to 5 and with a heritage dating back over 40 years, the show runs every two years.

This year the show returned as part of the 2015 Year of Food and Drink.