Scottish Culinary Team - Culinary Olympic Silver Medals
20th February 2024
We are incredibly proud of the Scottish Culinary Team who took home two silver medals at this years IKA Culinary Olympics in Stuttgart. We are incredibly proud to have 5 members of the Entier Family on the Scottish Culinary Team, Craig Palmer, Rory Taylor, Andrew Clark, Craig Couper, and the team is headed up by our Executive Chef, Orry Shand.
The first silver medal was in the Restaurant of Nations. The Scottish Culinary Team went up against rivals Norway, Italy, England, Cyprus, and Slovakia, preparing a three-course meal for more than 110 guests, served at the restaurant table. The Scottish Culinary Team’s menu for Restaurant of Nations sold out within hours of submission.
The menu for Restaurant of Nations was:
- Starter: Isle of Mull salmon with a mussel, scallop & seaweed mousseline, glazed 'mussel mariniere', salmon belly & herb-filled pasta, salmon tartar with apple & keta, tender stem broccoli with a crispy salt & vinegar cabbage, chive and jalapeno emulsions, smoked butter sauce
- Main: Crusted loin of highland estate red deer, farce of haunch & truffle, golden beetroot with caramelized onions, Mull cheddar & garlic crisp, hispi cabbage parcel with smoked bacon & chestnut slaw, baked barley with mushrooms, mustard & peas, garden pea puree, venison sauce finished with beetroot & raspberry vinegar
- Dessert: Glazed mousse of preserved Scottish raspberries flavoured with rose and bergamot, warm tartlet of brown butter sponge & whisky salted caramel, Manjari chocolate cremieux, yogurt meringues, Earl Grey tea ice cream
The second silver medal for the team was at the Chef’s Table. Again they were up against strong contenders like Norway, Italy, England, Cyprus, and Slovakia. The team skillfully presented seven live courses to their guests, who were seated right beside the competition kitchen.
We are incredibly proud of all that the Scottish Culinary Team has achieved. You have achieved a remarkable feat, not only doing Scotland proud, but doing yourself proud too.
