The Menu Food and Drink Awards: The culinary stars of the future

By Caroline Lindsay

December 2 2017, 8:00am

As excitement mounts for The Menu Food and Drink Awards, Caroline Lindsay takes a look at Courier Country’s rising stars of tomorrow

Did you know that food and drink is Scotland’s best performing sector, worth around £15bn annually and employing more than 200,000 people? Or that last year food and drink exports were worth £5.5bn to the country?

Hospitality and cookery are essential parts of this industry and courses at Scotland’s Rural College (SRUC) Elmwood Campus meet this need. Students receive training in all aspects of the catering and hospitality sectors, from front of house to the cheffing skills required in top restaurant kitchens.

Vicki Munro, brand ambassador for The Menu Awards, is programme leader and lecturer in professional cookery at SRUC Elmwood, and explains proudly: “Many of our cookery alumni have gone on to find employment in prestigious hotels and restaurants, while others now run their own establishments.”

Vicki recently received a special commendation at a national industry award ceremony, for using her extensive industry links to arrange guest speakers, visits, work experience and commercial activities for students.

Students learn their trade in a modern training kitchen, producing a fine dining experience in the SRUC Elmwood Themes Restaurant, which opens its doors to the public Wednesdays to Fridays during term time.

“Alumni and friends are more than welcome to book a table to support our students, and have exceptional food at the same time.” Vicki says. “Themes Restaurant has a commanding view over the beautiful rural Cupar landscape. Keep an eye on our website for booking details.”

Vicki and her team also work with SRUC colleagues in the SAC Consulting Food & Drink team on product development projects. This integrated approach benefits hospitality students. “We use these projects as case studies – so students get a first-hand understanding of how companies combine their fresh produce and ideas, to develop products for the supermarket shelves,” says Vicki, who is also joint chair for the Scottish Hospitality Tourism Association and a board member of the Federation of Chefs Scotland.

“It is an absolute honour for me to be the brand ambassador of the Menu Awards,” she says. “I’m delighted to be part of something so fresh and local, in an industry I feel so passionately about.

“It’s an exciting time for the food and drink’s industry, particularly in Courier Country, and I feel that the Menu Awards are a great way to acknowledge and celebrate local talent and success,” she continues. “It’s a fantastic opportunity for local businesses to get involved, engaged and connected – so please get your nominations in!”

www.sruc.ac.uk

Rising star: Euan Welsh

One star of the future is Euan Welsh, who completed his hospitality studies at SRUC Elmwood earlier this year and now works as a commis chef at Restaurant Andrew Fairlie, Gleneagles Hotel, Scotland’s only restaurant with two Michelin stars.

Euan is loving his new role: “It’s been absolutely incredible,” he smiles. “I didn’t expect to be here from coming straight out of college. My nerves were very high at the beginning – getting used to the way we work, and then for me to be creating Andrew Fairlie’s signature smoked lobster dish!”

Euan began with the team in the larder section, working on cold starters and some of the main course plates. He then focused on the smoked lobster dish.

“It was amazing to be working on such a renowned dish. I remember sampling it at the Scottish Chefs Conference that I attended as a student in 2015, so it was quite an honour to have that as my focus,” he says.”

Euan works in a team of 12 chefs, headed by chef Stephen McLaughlin, who runs the kitchen. “The team here is fantastic. Even though the standard is exceptionally high, the atmosphere in the kitchen is relaxed and everyone is really supportive, it’s a strong team. It’s a 12-hour shift, but it goes so fast as it’s really enjoyable.”

Euan has wanted to become a chef since he was young. “I lived in Italy for a few years growing up, and food was such a big thing in my life. My mum was a professional chef for most of her life, so I grew up baking and cooking with her, and I always knew it was what I wanted to do.”

Euan’s training at SRUC Elmwood has greatly influenced his achievements. “I would not be here if it wasn’t for SRUC. Through four years of college, it wasn’t just the skills I learned, which were really important, but it was character building and helped me develop on a personal level to give me the confidence to work in a restaurant like this.

“Vicki Munro was such an inspirational teacher. She is so supportive and knows so much about the industry and just wants her students to do well. And the rest of the teaching staff are amazing too –- Wullie, Roz and Mark – everyone helped me to progress.”

With such a remarkable start to his career, what does the future hold for Euan?

“I had work experience in Dubai a few years back and really enjoyed it, I’d love to work somewhere like Dubai or Australia one day. But being here now is incredible, and I’d be happy to stay for as long as I could!”

The New Talent (Rising Star) Category for The Menu Food and Drink Awards