Queen Margaret University and Jewel & Esk College brought together two iconic chefs today to discuss their involvement with FEAST 2011.
Greywalls in Gullane was the venue for a meeting between one of the world’s best known chefs, Albert Roux OBE and Martin Wishart, who brought Edinburgh its first Michelin star in 2001. And the main topic of conversation was the FEAST Dinner event to be held at Queen Margaret University on Friday April 1st. The dinner, at which Albert Roux will be guest of honour, is in support of the FEAST Food Festival taking place on Saturday April 2nd. Featuring dishes selected and prepared by the kitchen teams of some of Scotland’s top restaurants, the FEAST dinner is a landmark event in Scotland’s year of food and drink.
Trevor Laffin, lecturer in hospitality at Queen Margaret University, explained: “We worked with Jewel & Esk to host our inaugural Food Festival last year. It was a terrific success. We now want to build on that and raise the bar in terms of highlighting the fantastic array of Scottish produce that is available. We are very lucky to have in Scotland some of the world’s top chefs and it’s fantastic that they have been able to give some of their valuable time to the project."
"Of course, they are in turn fortunate to have access to the incredibly wide range of high quality ingredients that we produce in Scotland. It’s just fantastic that producers like Buccleuch Beef, Armstrong’s of Stockbridge, Ochil Foods and Graham’s Dairy have come on board with FEAST and donated ingredients for the chefs to work with on the night.”
Participation in FEAST allows Martin Wishart to continue in his aim of strengthening Scotland's reputation for good food. He said: “I always use the finest and freshest ingredients in both Restaurant Martin Wishart and (Martin Wishart at Loch Lomond in Five star hotel) The Cameron House on Loch Lomond. It’s important to me and something that I insist on. The aims of FEAST reinforce the message that Scotland produces a wealth of top quality, appetizing produce that more of us should be using in our day to day cooking.”
Albert Roux is also passionate about the use of locally produced food and supports as many local producers as he can at Chez Roux in Gullane. The dinner will therefore be a wonderful opportunity to showcase the best that Scotland has to offer, not just in food but also in the culinary stars of the future. It was also be an outstanding learning opportunity for the young students who will be involved in assisting the chefs and conducting the food service.
Tickets for the FEAST dinner are priced at £95 per person or £850 for a table of 10. Tickets can be purchased online at qmu.ac.uk/feast.