The Scottish Culinary Team take home a silver medal from the World Culinary Olympics held at IKA, Erfurt in Germany on October 22-25, 2016.

The team of twelve from across Scotland achieved their goal of taking home a medal by winning silver in the hot kitchen category. 

Led by Culinary Team Director, Kevin MacGillivray, the team from Scotland covered a range of sectors in the hospitality industry. The team included Team Manager Robbie Penman of Peebles Hydro Hotel, Team Captain Orry Shand, Head Chef at the Chester Hotel, Darren Seggie, City Of Glasgow College, Craig Palmer of Chester Hotel, alongside Pastry Chefs Andrew Mackay from the Turnberry Hotel Resort and Melissa Wood from Gleneagles, with Conor Mclean from the Macdonald Russacks Hotel in hot kitchen reserve, with back up support from Gary Combie, Raeburn House Hotel, Gregor Ure, Gleneagles Hotel, Ross Murray Dumbuck House and Lauren McLoughlin, Gleneagles Hotel.

Kevin MacGillivray, Regional Executive Chef for Macdonald Hotels and Resorts, said: “I am very proud of the preparation, hard work and final performance of every member of the team with the average age of the team being 24! It was a fantastic team effort.”

The carefully-constructed menu consisted of Scotch lamb for the main course and hand dived Isle of Mull king scallops for the starter.

Robbie Penman, Team Manager said: “It is an extremely exciting time for the Scottish Culinary team and the Federation of Chefs Scotland with the Olympics behind us we will start to focus on the Culinary World Cup in Luxembourg 2018.”

>>> Read more from the World Culinary Olympics here