This week we took The Staff Canteen Live 2016 networking lunch to Scotland, hosting the event at Martin Wishart at Loch Lomond which holds a star in the Michelin Guide UK.

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We were once again joined by an impressive line-up of chefs and suppliers who were treated to a Michelin-starred lunch and champagne, designed by Martin Wishart at Loch Lomond head chef, Graeme Cheevers and his team.

November’s guest list included: Stephen McLaughlin, head chef, Restaurant Andrew Fairlie; Jonathan Macdonald, chef/owner, The Ox and Finch; Craig Hart, executive chef, The Sheraton Edinburgh; Martin Hollis, executive chef, The Old Course St Andrews; Stuart Ralston, chef/owner, Aizle Restaurant; Billy Boyter, chef/owner, The Cellar Restaurant; Joe Queen, Scottish Culinary Federation; Andy Temple, The Art House; Ram Jalasutram, resort head chef, Gleneagles; Jak O’Donnell, chef/owner, The Sisters; Brian Grigor, head chef, Number One, The Balmoral; Gordon Muir, head chef for Scotland, Restaurant Associates at KPMG and Stephen Crawford, head chef, Black Dove.

Guests were treated to champagne and canapes on arrival before going behind the scenes as Graeme took them on a tour of the kitchen. They then sat down to a seven course lunch which included trout, foie gras mousse, hake supplied by sponsor Seafood From Scotland, saddle of roe deer and yoghurt mousse.

We asked the chefs to discuss locality and share their thoughts on best practise

As an extra addition for this lunch we asked the chefs to discuss locality and share their thoughts on best practise… as well as encouraging them to enjoy the location of Loch Lomond and Graeme’s exceptional food!

Jak O’Donnell, chef/owner, The Sisters said: “Aside from the fact it’s a stunning location the intimacy of the event means it has a very relaxed atmosphere so even chatting to the suppliers didn’t feel like business.

“The sponsors have the time to find out about you and what you want and need – it’s very personalised.”

Ram Jalasutram, resort head chef, Gleneagles agreed saying: “It’s a great opportunity not only to meet new people but to catch up with chefs you’ve not seen for years. The food and the location were exceptional and it was fantastic to experience the local produce Graeme used in his menu.

“Local provenance is one of the reasons I left London and came here so locality being the topic provided an interesting conversation. I’m really pleased I was invited.”

Chef/owner of Edinburgh’s Aizle Restaurant, Stuart Ralston, said: “It’s definitely a worthwhile event and it’s an opportunity for chefs to get together and eat a Michelin-starred lunch in a restaurant they haven’t been to before.”

What the sponsors had to say

New to our supplier line-up were Seafood From Scotland and Clare MacDougall, Trade Marketing Manager for the Scottish seafood supplier, said: “It was a great event, I like that it’s very small so I can circulate around everyone. You get to talk to chefs of all levels and they are relaxed so you can actually engage with them.

“Having our product used in one of the dishes on the menu today also allowed me to get direct feedback. It’s a great first step in building new relationships.”

The lunch was sponsored by Pommery, Nestle CHEF, Seafood From Scotland, Charvet, Santa Maria, Birchall Tea and Beacon Design.

Our last event for 2016 will take place at Pied à Terre. In 2017 The Staff Canteen Live networking lunch will be heading to Outlaw’s at The Capital, The Elephant, The Ox and Finch and Adam Reid at The French. We’re sure you'll agree they are all outstanding restaurants!

If you'd like to apply for an exclusive place simply click the link below and complete the registration details today. (T & C's apply)

• TSCLive networking lunch registration form