A team of top Scottish chefs including Trump Turnberry’s pastry chef, Andrew MacKay (pictured), has served up a winning menu at the Villeroy & Boch Culinary World Cup in Luxembourg, bringing home a silver medal for Scotland as part of the world-wide competition.
Andrew, who has worked at Trump Turnberry for more than five years, helped showcase the very best of Scottish hospitality and cuisine, which featured seasonal Scottish ingredients at the heart of each dish.
Competing in a culinary cook-off against over 45 teams from across the globe over a five-day period last month, the Culinary World Cup saw the team’s skills and nerves being tested fully amid the tense atmosphere of the event.
Carefully crafted to showcase their world-class abilities, the competition consisted of a three-course fine dining menu, designed to demonstrate the culinary team’s craft skills and display techniques.
The fine-tuned menu, created by the Scottish team, consisted of seared scallop-stuffed razor clam with charred cucumber, a sea herb and seaweed butter sauce, Scotch Beef fillet, crispy beef cheek, wild mushroom, watercress-truffled celeriac and a jus and chocolate mousse with sea buckthorn, hazelnut and poached pear.
Andrew, said, “It was such a great honour to pick up a silver award at such a prestigious culinary event – particularly given we were competing against some of the world’s most renowned chefs. It was a real team effort and one that I’m incredibly proud to be part of.
“We wanted to create a menu that was reflective of the fantastic suppliers that we are fortunate to have here on our doorstep in Scotland. Having worked at Trump Turnberry for more than five years, I felt I was fully prepared to deliver a truly five-star service that would impress.
“Looking ahead to 2019, I am already thinking about what we can do to improve and hopefully bring home a gold next time for Scotland.”