Scothot Review – Wowing the crowds
Launch pad for quality Over 12,000 visitors flocked to the SECC in Glasgow last month to see the diverse range of new product launches and features at ScotHot."
Many companies wait to launch their new products at ScotHot and this year was no exception," commented John Todd, Chief Executive for show organisers, SITE. "The SECC was buzzing with visitors all week and the feedback from our exhibitors has been really positive."
In addition to the exhibitor displays, demonstrations and sampling, ScotHot 2003 also played host to the biggest Salon Culinaire in the UK this year. Key features included the inaugural Junior World Culinary Grand Prix whose teams delighted diners at the Restaurant of Nations and the new Prisons Services Foodservice Competition. Other highlights included the Brakes Scottish Chef of the Year, the Brakes Student Chef Team Challenge and the TUCO Scotland & Northern Ireland University Chefs Competition. "
Once again the number of competitors and the high standards kept the team of judges busy all week. Visitors to the Brakes practical demonstration theatre were entertained and inspired by the creativity and professionalism of the chefs competing," added Tony Jackson, Salon Culinaire Director.
SITE
Exhibitor round-up In the German Pavilion, visitors at the The Branded Drinks Partnership, 703, were able to try the company's range of alcohol free German Beer from Furstenberg and wheat beers and lagers from Weihenstephan. Or there's chicken patties, fingers, burgers, nuggets and fillets from Delta Foods Ltd, 704. Town & Country Foods, 705, was demonstrating its collection of truffles, pralines, biscuits and cakes, while IDB Deutschland, 706, displayed its butter rosettes available in a choice of formats such as garlic, herb and unsalted.
First Choice Coffee, 707, has developed a pocket-sized barista handbook packed of information on how to make a good cup of coffee. It supports the professional barista training provided by the company to its customers. Also new is a coffee cart designed in black and chrome. It features cup dispensers, fridge, storage space and a waste dump for use where the unit is not plumbed in. A choice of Black & White machines and a full range of disposables and point of sale material are available. There's also the new Smart Car mobile coffee unit, fitted with an automatic Black & White bean to cup espresso machine so that coffee can be served in virtually any location. The Smart Car measures just 2.5 metres in length and can be driven inside all sorts of locations such as shopping centres, stadiums and exhibitions halls.
Rational's, 708, AeroCat ClimaPlus Combi uses new technology to remove cooking smoke and odours from food before it escapes from the oven. When used with the "UltraVent", it can eliminate cooking fumes and vapours (AeroCat removes fumes, UltraVent removes vapours). The system is cheaper than installing extraction equipment.Visitors to the Tchibo stand, 709, were able to sample its new range of fruit juices. Smart Pak is a frozen concentrate in four varieties - Orange, Apple, Multi-Vitamin Nectar and Pink Grapefruit. These can all be stored until use and do not require dedicated dispensers, making it suitable for low volume sites.
Classic Crystal, 710, was demonstrating Eco Pure, a new water purification system which supplies cost-effective bottled water. The system purifies in-house water, while refilling and sterilising empty cooler bottles. A five stage filtration system eliminates impurities or bacteria. The system fills and sanitises a 19 litre water cooler bottle in a few minutes. Supply of the equipment including the system, water coolers, bottles, servicing, breakdowns and maintenance is covered by a monthly rental payment."Stop the World for 15 Minutes" is the name of a new organic tea from the Expresso Warehouse, 711, encouraging customers to relax for 15 minutes with a cup of tea. It's a self-service product - all you do is place on the counter so customers can help themselves. Available in several flavours including berry, black and sweet camomile.
New products awards The winners were:
Food & Drink
Jian's Chinese Dumplings, 712.
The dumplings are crescent-moon shaped cases of dough with a choice of seven savoury fillings. All ingredients are natural and contain no preservatives. The cost is about 9p per piece and as a starter, four pieces can be sold at £2.99.
Equipment & Services category
SCALL
CST: ServiceCall, 713 The ServiceCall System speeds up service by enabling customers to discreetly summon staff from the comfort of their own table. According to CST, a ServiceCall unit installed on a table in a restaurant can increase service per head on drinks and desserts by up to 20 per cent. To install the system in a 50 table restaurant (200 seats) costs £3,000 to £3,500 depending on the number of pagers required.
**Triumph in the face ofvery stiff opposition
Junior World Culinary Grand Prix Team Ireland
* Hot smoked halibut, wilted rocket, fennel and shallot salad, buckwheat blini, tomato and lobster broth
* Roast fillet and braised cheek of veal, melted leeks and spinach, butternut squash fondant, natural jus
* Steamed orange pudding, orange sauce, berry sherbet, pear and mixed nut ganach
Prisons Services Foodservice Challenge* HMP & YOI Guys Marsh: Heather Dominey and Felix Durrant:
* Parsnip and Stilton Soup
* Braised shank of lamb served on a bed of roasted vegetables
\ Chocolate truffle tart with spun sugar and vanilla sauce
Brakes Scottish Chef of the Year Garry Watson, Gordon's Restaurant, Inverkeilor
This was third time lucky for Garry Watson, as he had previously entered the contest three times. The 26 year old beat nine other chefs to claim the prize of £2,500 in front of a large crowd at the final. He has worked at Gordon Restaurant for 10 years. It has been owned by his parents Gordon and Maria for nearly 18 years.
He says: "I was shocked when I heard I'd won. I knew my dishes had come out exactly as I had wanted them to, but the competition was so strong."
Paul Stewart, Business Manager at Brakes, 701, said: "We're proud to be associated with such a great competition. It was an excellent event and the skills and quality shown by the entrants was very impressive."
Garry's Winning Menu: * Tian of Arbroath Smokie brandade with crushed avocado and gazpacho Sauce
* Cappucino of artichoke, cauliflower and white truffle veloute with little herb scones
* Cannon of venison with chanterelle mushroom pithiver, spiced red cabbage and pears, kohlrabi fondant, white bean soubise and venison jus
* Valrhona chocolate fondant and warm chocolate fudge cake with prune, Armagnac Ice cream and orange, mango and cardamom syrup
Brakes Student Chef Team Challenge South Lanarkshire College: Suzanne Dickson, Charlotte O'Neil and Hazell O'Brian
A team from South Lanarkshire College beat nine other teams from around the UK to win the Brakes Student Chef Challenge.
The three students - Suzanne Dickson, Charlotte O'Neil and Hazell O'Brian - couldn't believe they had won. When the results were read out, the tears flowed flowed as freely as the champagne!
They can now look forward to enjoying their prize which is an educational-based trip to New York.
At the final, each college had to produce a three-course meal, which was judged on taste, presentation, teamwork, seasoning, culinary skills, working methods and overall balance. The top three places were all taken by Scottish colleges with Glenrothes College taking second place and Ayr College third.
John Flannery of Brakes, 702, says: "Over the years we have held the Student Chef Challenge, we have found the quality just gets better and better each year. This year was no exception."
South Lanarkshire College's Winning Menu * Oven baked royale of salmon with a herb and horseradish crust served with a ravioli of langoustine set on a sweet carrot puree with a shellfish sauce dill vinaigrette and Parmesan cracker.
* Roast loin of lamb set on a bed of leek greens with a lamb and rosemary sausage and a timable of swede, caramelised shallot and parsnipn Armagnac fruitcake with Armagnac Sabayon and vanilla ice cream
TUCO Scotland & Northern Ireland University Chefs Scott Girvan University of Glasgow
* Pan fried Atlantic cod resting on a bed of tomato and Parma ham risotto. Garnished with diced pepper and cucumber, topped with a Parmesan wafer.
* Fillet of beef confit on a rosemary rosti topped with shallot marmalade and vegetable crisps. Presented with turned courgettes, butternut squash and celeriac, surrounded by a hot coffee jus.
