in brief
12 October 2000
Hot scots
A gala dinner cooked by members of the Scottish Culinary Team was held on 11 September to raise funds for the side's preparations for the Caterplan World Culinary Grand Prix, scheduled to take place during Glasgow's Scothot 2001 exhibition next March.
Two hundred and seventy people paid £60 a head for a four-course menu which included warm roulade of smoked salmon sole with a timbale of fresh asparagus, seared salmon, scallop and langoustine served with a roast shellfish and lentil sauce; spicy tomato and lentil soup; braised shin and mousseline-wrapped loin of lamb served with a wild mushroom filled fondant potato, glazed vegetables and apricot and ginger relish.
