Surprise Visit from Legendary Executive Chef Mario Perera of the Dorchester Hotel London to Inspire Student Chefs
He Joined TV Chef Cyrus Todiwala and Michelin-Starred Cail Bruich Head Chef Lorna Mcnee at Game Masterclass, with a Strong Sustainability Message
Edinburgh, Scotland – Culinary legends from across the UK gathered to inspire over 220 students and industry leaders at The Master Chefs of Great Britain’s free Game Masterclass at Prestonfield House on Tuesday, 22nd October. With a focus on sustainability, the Game event featured incredible recipes and powerful stories about the chefs' journeys to fame.
Cyrus Todiwala, TV favourite and Chef Patron of Café Spice, London
Mario Perera, Executive Chef of The Dorchester (surprise visit)
Lorna McNee, Head Chef of Michelin-starred Cail Bruich in Glasgow
Darren Seggie, Andrew Fairlie Scholarship winner
Talk and Q&A on sustainability with Gleneagles' Director of Sustainability, Mo Mands, and Gleneagles Estate Executive Sous Chef, Richard Dalgleish
Cyrus Todiwala, beloved TV chef, shared personal stories about honing his skills in Mumbai, where conserving water was essential as taps often ran dry, while creating a traditional, more sustainable and most delicious game-based version of the Scotch Egg. He encouraged students to participate in his Zest Quest competition, offering the chance of a big break in the industry and a trip of a lifetime to India.
Mario Perera, Executive Chef at The Dorchester, London, made a surpise visit, to give an inspirational address to the audience. He spoke passionately about starting his career in Sri Lanka with only one knife and invited attendees to contact him about a potential stage, or internship, at The Dorchester.
Lorna McNee, Head Chef of Michelin-starred Cail Bruich in Glasgow, discussed the importance of seizing opportunities, mentoring, and the training and support she now offers young chefs while creating a delicious dish using hare.
Darren Seggie, Andrew Fairlie Scholarship winner, presented his stunning game recipes, impressing students with his creativity and culinary flair with rabbit and roe deer.
Mo Mands, Director of Sustainability at Gleneagles, alongside Richard Dalgleish, Executive Sous Chef at Gleneagles Estate, discussed the environmental impact of food production, particularly the sustainability of cooking with game. They also shared the significant steps Gleneagles is taking to reduce its environmental footprint.
George McIvor, Chairman of The Master Chefs of Great Britain, commented on the success of the day, saying, "It was an honour to host such important industry icons at this Masterclass to inspire and equip culinary students to become the next generation of Master Chefs."
Lorna McNee's Venison Farce with Celeriac & Horseradish Mash, Beetroot, Confit Onion and Kampot Pepper Sauce (Image Credit Duncan McGlynn).
All recipes from the day are available on the Master Chefs of Great Britain website: www.masterchefsgb.co.uk/recipes
Master Chefs of Great Britain are most grateful to all their sponsors and to James Thomson of Prestonfield for their support of the Game Masterclass.