Sodexo Prestige Showcase the Best of Scottish Produce
Tuesday, October 21st, 2014
on behalf of Sodexo Prestige
Sodexo Prestige are gearing up for the 2015 Year of Food and Drink in Scotland with a mouth-watering event aimed at tingling the taste buds of their customers and industry partners.
The glamorous food-tasting will be held at Edinburgh’s Royal College of Physicians, offering 90 specially invited guests to enjoy some of the finest and latest tastes the industry has to offer while hearing from the experts.
Prestige Venues & Events, catering and hospitality partners to five of Scotland’s most exclusive venues including Dundas Castle and The Royal Botanic Garden Edinburgh, have teamed up with the Royal College of Physicians to showcase the best produce Scotland has to offer.
James Withers, Chief Executive of Scotland Food & Drink and Stuart Turner, Events Director of national events agency, Event Scotland, will be the guest speakers who will be highlighting the wealth and potential of Scotland’s domestic produce and the significance of the year ahead.
The event, which is set to take place on the 22nd October, will also see a variety of ‘food or drink tasting stations’ available to guests in the venues famous Georgian ‘Great Hall’.
Each station will focus on demonstrating Sodexo’s passion and commitment to using fresh, locally sourced produce.
Amanda Brown, National Accounts Director for Scotland said: “At Sodexo Prestige, we have a strong commitment to using fresh, local and seasonal produce wherever possible.
“We feel it’s incredibly important to support Scotland’s Year of Food and Drink because it helps to promote the fantastic domestic produce and resources we have in Scotland.
“The bite-size element to the tasting stations gives people the option to try a varied and wide selection of dishes and also allows the Sodexo chefs the chance to demonstrate their talent and creativity.”
Dishes available to the 90 attendees on the evening will include, Stornoway Black and Haggis Roll, Dunsyre Blue and Pear Mousse and a rather quirky Autumn Vegetable Garden.
Amanda continued: “The menu has been specially devised by our team of Executive Chefs here in Scotland and uses many different suppliers from across the country, such as, the Argyll Smokery in Dunoon for our fish and Braehead Foods, based in Kilmarnock, for charcuterie and meats.
“It’s a thrill to be working with a venue as exclusive as the Royal College of Physicians and we would like to thank them for all of the hard work they have put into organising this excellent event.”
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