Award winning ingredients from the North of Scotland were used by a leading Scottish chef to create a meal that showcased the very best of contemporary Scottish cooking at the “Skills for Chefs” conference held last week in Sheffield.

Sponsored by Mey Selections, David Hunt the Executive Chef for Sodexo in Scotland and Ireland, used his demonstration to create a three-course modern menu using an imaginative mix of ingredients.

	Mey Selections Lemon Sole Fillets, Crab and Pickled Ginger with a Citrus Dressing and Asparagus Download recipe
	Mey Selections Lamb Loin Salad with Highland Blue Cheese, Roasted Pine Nut and Organic Cider Vinegar Cream Download recipe
	Hedgerow Berries warmed in a Barrogill Whisky Marmalade with a Crème Fraiche Mey Selections Honey and Oatcake Ice Cream Download recipe

Choosing from a range of Mey Selections top quality seafood, meat, conserves, cheeses, honey, whisky and oatcakes, David designed a menu full of flavour and Scottish character.

Determined that his fellow chefs should be able to taste the quality of the produce for themselves, David prepared small samples of the lamb and cheese dish for the audience at his demonstration to try.

Over 270 chefs attended the two-day conference which brings together culinary expertise from all over the country. At the end of the event, a gala dinner was held, with a cheese course sponsored by Mey Selections allowing everyone to sample the range of sensational cheeses, chutneys and oatcakes.

“The reaction to the Mey Selections sponsored course was very enthusiastic,” said Tracy Carr, Executive Chef at Sheffield University. “Many of the chefs commented on the creaminess and flavour of the cheeses, and they loved the variety of the chutneys that were just that little bit different.”