The Staff Canteen Live 2017 at ScotHot saw a collection of the industry's top chefs including Adam Handling, Graeme Cheevers and Geoffrey Smeddle recreate some of their signature dishes in front of a live audience at the SECC in Glasgow.

Also on stage were big names including MasterChef: The Professionals 2016 winner, Gary Maclean, Stuart Ralston, William Curley and Ruth Hinks.

The Staff Canteen Live 2017 debuted at ScotHot in March bringing together an awesome line up of chefs for a series of live cooking demonstrations, question and answer sessions and provided food samples to visitors of ScotHot at the SECC in Glasgow.

Held in conjunction with speciality produce supplier and headliner, Westlands, the event also had Gold Sponsorship from Braehead Foods and Silver sponsorship courtesy of Essential Cuisine, Wild Atlantic Prawns and Chef Works;.

ScotHot is Scotland's largest food, drink, hospitality and tourism trade show. Run over the course of two days, the show allows leading buyers and decision makers from the UK's top establishments within the hospitality and catering industries to network with suppliers from around the country, sharing their influences and inspirations.

The Staff Canteen Live 2017 recipes

Adam Handling's recipes:

Beef rump (ashed) artichokes, salt and vinegar cabbage

Graeme Cheevers' recipes:

Seaweed Confit Loch Etive Trout Loin, Belly Tartare, Oyster Emulsion and Ponzu Dressing