Scothot| 01.03.11

The Hospitality students from South Lanarkshire College have won a prestigious 'Silver Medal' and a 'Certificate of Merit' at the 'Future Talent Restaurant Competition' held at the SECC on Tuesday the 1 March 2011.

The competition was part of the Scottish Culinary Championships which are held biannually at the Exhibition Centre.  The team consisting of both kitchen and restaurant students had to prepare, cook and serve a 3 course meal for 60 covers.  The kitchen team had only 4 hours in which to have ready their menu with no advanced preparations for the service.  The restaurant team led by lecturer Sharon Riach had only a 2 hour slot in which to set the restaurant for the arrival of the first customers.

The award winning menu was based on British ingredients and consisted of the following:

Menu
Seared Fillet of Sea Bream with West Coast Langoustine, Vegetable Tart, Roast Red Pepper Dressing and Basil Pesto

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Roast Highland Venison with a Game Stew, Potato and White Truffle Oil Mash, Savoy Cabbage with Pancetta, Swede Fondant and Seasonal Wild Mushrooms on a Madeira Sauce
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Warm Rhubarb Crumble Tart, Rhubarb and Stem Ginger Ice Cream, Lemon Posset and Crabbie’s Ginger Wine Shot

The South Lanarkshire Team was as follows:

Kitchen Team

Claire McEwan
Laura McFarlane
Andrew Finnegan
Glen McGowan
Jamie Maxwell
Kitchen Assistant - Renata Kwasniewska

Restaurant Team

Joan Cunningham
Michael Docherty
Greg Johnston
Stephanie McLaren
David Hay
Martin Smith (Reserve)

David Auchie, Chef Lecturer and mentor to the kitchen brigade had nothing but praise for the combined efforts of both teams. David went on to say, ' This experience will be valued for the rest of their lives.  They have made both themselves and the college extremely proud'.