Michelin Star Chef Stars At The Royal Highland 2007
Scotland’s latest Michelin star chef Tom Kitchin of The Kitchin in Edinburgh will be demonstrating his culinary skills with beef and lamb in the Scottish Food and Drink Theatre at this year’s Royal Highland Show.
The theatre programme, compiled by Wendy Barrie, Director of the Scottish Food Guide, covers all four days of the show and is one of the main features in the Food Hall.
Tom Kitchin will be appearing at Sunday lunchtime and is one of a number of celebrated chefs who will be passing on top tips. They include Neil Forbes of the Atrium and Blue Bar Café in Edinburgh, Kenny Coltman of the capital’s Caledonian Hilton, Lady Claire Macdonald of Skye’s Kinloch Lodge, Doug Elliman of Marynka, Linlithgow,and Geoffrey Smeddle of the Peat Inn, near Cupar.
The programme also features regional guest chefs who will be promoting the new Healthy Living Award - the green apple symbol now appearing in restaurant windows.
There will be nine featured spots each day in the theatre and visitors can enjoy learning about porridge, wholegrain products, herbs, strawberries, Scotch beef and lamb, pork and poultry, haggis, handmade cheese, ice cream and shortbread – all presented by some of the leading names in the Scottish food industry.
Wendy Barrie herself will be suggesting some tasty toppings with oatcakes, schoolchildren from Lanarkshire will present recipes from their cookbook “Class Cuisine” and whisky enthusiasts can focus on Benromach Organic Single Malt, the Speyside whisky which won the supreme title in the 2007 Scottish Food and Drink Excellence Awards.
A special feature at the theatre this year – provided by BBC’s Landward programme – will be a continuous visual presentation linking the whole of the food industry. Every sector of Scottish agriculture has been covered, showing how food is grown, harvested, processed and packaged.
Royal Highland Show Manager David Dunsmuir said: “When we introduced the Scottish Food and Drink Theatre last year we wanted to illustrate the linkage from farm to plate. This presentation re-inforces those links and with Wendy’s exciting programme of events, we hope that show visitors will learn more about the production, provenance and quality of Scottish food.”
31 May 2007
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