Dress Code For Conference Dinner

All Chefs in attendance are asked to please wear long sleeved white chefs jacket and black trousers, no need for an apron, hat or neck tie.

Photo Call

Scottish Chefs Conference Dinner

Selection of Liquid Canapse

Menu

An Amusing Little Taster

Delice of Confit Duck and Foie Gras
with Kumquat and Orange Preserve and Port Wine Reduction

Combination of Local Fish and Shellfish

Pan Seared Silver Sea Bream served on an Arran Bay
Scallop and Crab Cake with Gingered Langoustines and Oriental Dressing

Refresher Course

Crab apple Sorbet with Liquid Apple centre
Encased in a Blown Sugar Apple

The Main

Medallion of Caledonian Crown Beef with Slow Cooked Oxtail
Served with Thyme Flavoured Dauphinoise, Celeriac and Forrest Mushroom Slaw,
Medley of Seasonal Vegetables and a Madeira Jus

Confection of Exotic Fruits

Warm Passion Fruit Barrel with Chocolate and Coconut Tear, Crème Fraiche and Mango Sorbet, Chilli Fruit Salad

Coffee and Hand Made Dainties