Annual Fundraising Lunch
After an enforced gap of two years, the Master Chefs of Great Britain (MCBG) held its 37th Annual Lunch at Edinburgh’s most prestigious dining venue, Prestonfield House, which is both a Five Star AA and Visit Scotland Venue.
Hosting talented individuals from across the culinary industry, MCBG guests included Scottish Michelin starred chefs Stephen McLaughlin from Restaurant Andrew Fairlie; Martin Wishart from Restaurant Martin Wishart; Stuart Ralston from Aizle; and recent Scottish Michelin star awarded chef, Graeme Cheevers at Unalome, amongst others.
Executive Head Chef, John McMahon presented a five-star menu using some of the finest, locally sourced, sustainable ingredients in Scotland, accompanied by fine wines and excellent Scotch Whisky.
MCGB Chairman, George McIvor, was pleased to welcome master chefs to Prestonfield House. He said: “As Chairman I was delighted Prestonfield engaged so generously with us to organise this outstanding event.”
The talented Fettes College Pipe Band welcomed guests to the lunch and the event was compared by broadcaster Arlene Stuart, who assisted in presenting industry awards to students from South Lanarkshire College, alongside the giants within the hospitality industry.
Graham Singer, Culinary Director for Compass Scotland received the Outstanding Achievement Award for delivering COP26, along with The Peter Jukes Fellowship Award. James Thomson OBE received the Hospitality Industry Award.
This year’s supported charity was MND Scotland and the auction lots reflected the generosity of the industry to raise funds to help them continue their amazing support to both patients and their families. With Willie Hunter auctioneering, the lots including fine dining experiences, luxury breaks, master classes, golf in and around Scotland, a BBQ garden party and a guitar signed by Scottish singer-songwriter Tom Walker, all sold for a record amount for an MCGB auction.
George McIvor added: “The feedback we have had from our sponsors and business partners this year has been tremendous and we are really looking forward to working them all over the coming year to forge greater relationships that will allow the MCGB to meet its aims and objectives whilst promoting their products.”
The Master Chefs of Great Britain supports young chefs in their careers, encouraging them to enter regional, national and international competitions. During the lunch two new competitions were announced; the Bill Bryce Sustainable Seafood Competition and the British BBQ Championships