Hats off to Heritage Portfolio Executive Development Chef Robbie Gleave supported by Ben Lheureux who faced an extraordinary challenge for the Events Awards cook off which took place recently in London. The only Scottish caterer to be shortlisted for the second year running, the day started early for Robbie and Ben with a 4.30am alarm to catch a dawn train south.

 

With only a bare room and appliances waiting at the other end, they had to take literally everything from cutlery, table linen and glassware to pots and pans (only the proverbial kitchen sink got left behind) and of course all the ingredients needed for a menu which included a foie gras and filo galette canapé, mini venison wellingtons; an oriental prawn salad and quail breast with barley risotto, followed by a prosciutto-wrapped fillet of veal and to top it all, a dessert boldly described as an orgy of berries and a trio of ice-creams (which somehow survived their trip on the 6.10 from Waverley) complete with gold leaf. Full marks to Robbie and Ben for their never-ending energy, enthusiasm and sheer chutzpah – this menu began to be served within an hour of their train pulling in at Kings Cross.

 

The winner was announced on the 20^th September at the Awards Dinner at London’s Roundhouse, we had our fingers crossed, but alas missed out to Rhubarb who took the title this year.