Tynecastle Park Hosts Scottish Chefs

26 October 2022

Making their final preparations for the forthcoming Villeroy & Boch Culinary World Cup, the Scottish Chefs team, currently ranked 13th in the world, produced and served their competition menu under the same strict protocols they will operate during the World Cup, to be held in Luxembourg this November.

Held in the Executive European Lounge at Tynecastle Park, the extraordinary dinner welcomed many distinguished guests, including Michel Roux Jnr, Parton of Scottish Chefs.

Graeme Pacitti, Hearts’ Head of Catering and Hospitality, and Board Member for Scottish Chefs, said:
“It was an absolute privilege to have the Scottish Chefs team cooking at Tynecastle earlier this week. It really goes to show that sporting arenas do have the facilities to accommodate prestigious events like this. Our Event and Front of House Team have gained a reputation for delivering excellent service, this evening was no different. We’re all immensely proud to be recognised in the catering industry at this level.”

Captained by Orry Shand, himself a multi-award winner and Executive Chef at Entier Food Services in Aberdeen and featuring 25-year-old Fraser Cameron, from The Globe Inn in Dumfries, the current Scottish Young Chef of the Year and a finalist in the Young National Chef of the Year for Great Britain, the team have practiced regularly to fine-tune their respective courses and are quietly confident in their considerable talent. Craig Palmer and Craig Cooper, also from Entier, Alanna McCarthy from Meldrum House Golf and Country Club and David Millar from Jupiter Artland complete the very talented Scottish Chefs team.

A huge thank you to all that attend on Monday evening, and best of luck to the Scottish Chefs in the upcoming Culinary World Cup.