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Kilted Chef will feature in Royal Highland Showcase


By Kyle Ritchie

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Eat on the Green's Kilted Chef is set to feature in a culinary demonstration as part of the Royal Highland Showcase.

Craig Wilson will be in the virtual sessions which are part of the hybrid event, which takes place from Monday, June 14 until Sunday, June 20.

With livestock classes live-streamed from the Ingliston showground throughout the week, films of the chefs demonstrating their signature dishes will be available as part of the on-demand content for viewers to watch for free.

Kilted Chef Craig Wilson will feature in virtual cookery demonstrations as part of the Royal Highland Showcase.
Kilted Chef Craig Wilson will feature in virtual cookery demonstrations as part of the Royal Highland Showcase.

Each chef will demonstrate two dishes with Wilson making Scotch Aberdeen Angus beef tacos made with Aberdeen butteries, followed by pink peppered strawberry and basil kebabs with rhubarb and gin meringues for dessert.

Passionate about using local produce, the Udny Green based chef was one of the youngest to achieve two AA rosettes for his culinary skills.

One of the dishes he will be preparing will be Scotch Aberdeen Angus beef tacos made with butteries.
One of the dishes he will be preparing will be Scotch Aberdeen Angus beef tacos made with butteries.

Also featured will be Neil Forbes of Café St Honore in Edinburgh who is preparing North Ronaldsay mutton with herb crumb and petit pois à la Française and breast of wild wood pigeon with salt baked beetroot, bacon, and celeriac.

Forbes is one of Scotland's most passionate chefs, describing cooking as an "emotional experience that uses all the senses".

Paul Newman of Thyme Bistro at Errichel in Perthshire cooks his own rare breed black pork fillet with tabbouleh salad and new season rhubarb and vanilla jam, with his dishes inspired by Moroccan cuisine.

Together with his wife Becky, the Scottish Menu Awards’ Chef of the Year runs the accommodation, restaurant and farm shop at Errichel, alongside their own rare breeds farm, which supplies their menus and shop.

Billy Hamilton, director of Buccleuch Arms in the Scottish Borders, along with his head chef Gareth Gilder, will put on a delicious double act, serving up their house burger with smoked cheese and then beef barbacoa tacos with smoked tomato pico relish.

They will also demonstrate how to butcher a whole roe deer, before preparing carpaccio of venison loin with olive oil, balsamic, darling blue cheese, hazel nuts and marinaded venison bullet steak with asparagus, Jersey Royals and wild garlic pesto on the barbecue.

The showcase's cookery theatre co-ordinator Wendy Barrie said: “I guarantee, whatever your cooking skills, you will learn tips from these experts and be highly entertained along the way.

"Their year-round support of Scottish produce is absolute and their loyalty to the Royal Highland over the years outstanding.

“By sharing their recipes, there’s no excuse for you not to be inspired and enjoy a feast. Cook along at home or simply sit back and enjoy the delicious demonstrations by some of Scotland’s top chefs from the comfort of your sofa.”

Viewers can watch all of the action from the Royal Highland Showcase for free at www.royalhighlandshowcase.org


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