Entiér, Scotland’s largest independent contract catering and support services company enjoyed huge success in the 2015 Scottish Culinary Championships.
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The bi-annual trade event for the Scottish hospitality, tourism and catering industry was held recently at ScotHot at The SECC in Glasgow.
Entiér’s team of chefs, mentored by Executive Chef Bruce Lawrence, completed the championship with a haul of five medals and one merit.
Reigning Grampian Chef of the Year David Mathieson surpassed the competition with his impressive menu. David took overall 1st place, winning a gold medal as well as being awarded 1st in class and Contract Chef of the Year. Alisdair MacSween also collected a gold medal, Craig Watt was awarded a silver medal and once again Entiér had a clean sweep of the first three places in the Scottish Contract Catering Chef of the Year category.
Finally to put the icing on the cake, Entiér’s Junior chefs achieved significant success with Danielle Ritchie gaining a Merit in the Shellfish Dish competition, Alix Frost winning a bronze medal in the Gressingham Duck and Eve Johnston being awarded a silver medal and second place in the Risotto Challenge. All in all an outstanding achievement for Team Entiér!
Bruce Lawrence, Entiér’s Executive Chef said “This shows that Entiér have the best talent in Scotland and our Junior Chefs have a very bright and exciting future”.
Peter Bruce CEO of Entiér said “I am very proud to have such an array of talent within the company. Congratulations to all of Team Entiér. Now we know we really are the best in Scotland”.
