Alumni Dinner @ Scholars Restaurant

Hosted by Gary Maclean, MasterChef: The Professionals 2016 Winner and National Chef of Scotland. Enjoy a four-course meal created and cooked by some of Scotland’s most exciting young talent.  We’ve invited back some of the college’s superstar chefs who’ve gone on and accomplished great things, from the winner of BBC’s Crème de la Crème to a pioneer of the very first series of MasterChef: The Professionals. This is a night not to be missed.

The line- up for the evening is:

CHEFS

Starter - Murray McDavid 

Murray was an exceptional student who was part of the college culinary team which won the prestigious Nestle Toque d'Or, one of the most sought after college prizes in the UK.  After graduating, he moved to Melbourne, Australia to expand his knowledge of food from around the world.  He also worked in Mumbai, India and in a fine dining restaurant in Queens Town, New Zealand. Since returning to Scotland in 2017, he has been working as Sous Chef at GG's Yard in Dumfries and Galloway, a newly built wedding venue that focuses on using locally sourced produce in one of Scotland's most beautiful locations.

Fish course - Mark Heirs 

While studying at the college Mark worked at, One Devonshire Gardens.  Like many young chefs, he aspired to work at the highest level so he moved to Bray to work in the 3 Michelin star Fat Duck, at that time voted the number one restaurant in the world.  Since then Mark has gone on to appear on the first series of BBC’s MasterChef: The Professionals and held several head chef positions, owned his own restaurant and even spent time teaching in a well-known cookery school.  He is now working as an international private chef cooking in stunning locations for some very famous names.  He is a regular on STV2’s ‘Live at Five’ and takes part in food festivals across the UK.  He is a master craftsman of the Craft Guild of Chefs and an ambassador for Springboard UK. 

Main course - Nikola PIhakova

Nikola is another one of our culinary superstars! She was part of the team which won the Nestle Toque d'Or, one of the most sought after college prizes in the UK.  Nikola held a full-time job at the Hilton Glasgow whilst studying at the College and, after graduating, she went to work as a Chef de Partie in one of the leading hotels in Dubai - the Sheraton Grand. After a couple of months, she returned to Scotland to work at the Sheraton Grand Hotel in Edinburgh. Nikola is currently Sous Chef at Prestige Scotland where she is responsible for food at private events across Scotland.  She also works on menu design and client tasting sessions and supports major sporting events such as the British Open.  Nikola recently became the Sodexo Scottish Chef of the Year.

Dessert - Helen Vass    

Helen is an award-winning pastry chef based in Glasgow and runs her own bespoke patisserie and consultancy business, Dulce. Helen was the winner of the Callebaut Patisserie Chef of the Year 2017 award at the CIS Excellence awards.  She also won the Dessert Gold Medal for her work at the Scottish Food Awards & Academy in May 2017. She is currently a finalist in the Dessert Chef of the Year Award at the Scottish Food Awards & Academy which will take place in May 2018.  Helen has worked with some of the best pastry chefs and restaurants in the business in Spain and the UK.  Most recently, she worked with Claire Clark MBE at her bespoke patisserie business in London, Pretty Sweet, producing high-end patisserie for clients such as Fortnum and Mason and Selfridges.  Previous to that, Helen collaborated with the Award winning restaurant, The Three Chimneys, on the Isle of Skye.  In May 2016, Helen was part of the winning team on BBC’s Bake Off Crème de la Crème hosted by Tom Kerridge. 

FRONT OF HOUSE

Fergus Watson

Fergus graduated from the college in 2013 and started his career in fine dining. He moved to France for a year to experience the culture and restaurants and discovered a passion for wine. He moved back to Glasgow to work at One Devonshire Gardens where he gained his WSET qualifications. Fergus is currently working in Edinburgh at the Michelin starred Restaurant Number One in the Balmoral Hotel, as the Assistant Sommelier, where he is continuing to develop his wine knowledge and service.

Callum Rees

After completing his HND in Hospitality Management at the college Callum went to work at the Gleneagles Hotel and is currently employed as a Concierge. He has been there for 4 years and has worked in many different departments through the Apprenticeship in Hospitality Scotland.  At Gleneagles, he achieved the Annual Awards of Excellence from the Royal Academy of Culinary Arts for Restaurant Service and gained a qualification in WSET level 2 (Wine and Spirits). He currently is working towards a Level 5 management qualification in ILM (Institute of Leadership and Management).

MENU

Starter by Murray McDavid 

Cured Scottish Salmon, Charred & Pickled Cucumber, Oyster Emulsion

Fish Course by Mark Heirs

New season Scottish asparagus, crispy hen egg, smoked paprika mayonnaise and  pancetta and hazelnut crumb

Main Course by Nikola Plhakova

Loin of Highland venison, venison bridie creamy colcannon with Arran mustard, bitter leaf, celeriac puree, pickled mushrooms and dark chocolate

Dessert by Helen Vass

Forest Fruit, pistachio and mascarpone entremet