25/02/2014
The
Budding Chefs is a Franco-Scottish exchanges programme for young
chefs-to-be. The 4th edition of the
Budding Chefs in Scotland will run from 18 to 23
March. Twelve young chefs + 6 budding waiters from the Lycée
Hotelier in Dinard (Brittany) will be touring Scotland to discover the larder
and meet the local chefs and producers (Blackford Farms in Perthshire,
Peterhead's fish market, etc).
Craig
Sandle, head chef at the Galvin Brasserie de Luxe and La Pompadour at
The Caledonian Hotel, is the
youngsters' Mentor this year, alongside Fred
Berkmiller.
Together they will
manage the team of youngsters at the Pop-up Restaurant at The Hub on
Saturday 22 March from 7.00pm.
They'll be serving a
5 course menu specially designed to showcase the beautiful
Scottish larder. Tickets are £40 (£38 concession) and must be purchased in
advance. The menu will be revealed in the next couple of weeks.
The main novelty
this year lays in the public programme of talks that will run at The
Hub on Saturday 22 March afternoon (from 2.30pm) just before the Pop-up
restaurant opens its doors. Chaired by Alex Renton (Food writer, The
Guardian) and gathering chefs, producers, food writers..., this series
of talks will focus on gastronomy, the larder
and what "good food" is or should be.
Tickets: £12
(£10)
Here is the list of
confirmed guests:
Roderick Sloan (Urchins Diver, Arctic Caviar) on
supplying the best restaurants in the world with his catch and the less known
Scottish aquatic larder, especially
periwinkles
Nicholas Lander (Food Writer, Financial Times) on
the art of the restaurateur
Michael Booth (Food Writer, The Guardian / Monocle)
on the Scandinavian model
Hervé Mons (cheese maker, Meilleur Ouvrier de France)
on what a great cheese is
Loïc Bienassis (Historian, European
Institute of Food History and Cultures) on the larder and how it can be defined
scientifically
Tom Kitchin,
Craig Sandle and Fred
Berkmiller on the French gastronomic
tradition
All info and tickets for the Food talks and the Pop-up will be
available at www.buddingchefs.net at
the end of this week.
The Budding Chefs
are also on twitter @buddingchefs.