When it's the HIT lunch - nothing short of a hit will do!
Early November saw us in the spotlight at the Hospitality Industry Trust (HIT) Edinburgh Lunch. This is a hugely prestigious occasion that raises funds for scholarships and bursaries for young people in the industry. Since its inception 15 years ago, almost £500,000 has been raised at the Edinburgh lunch alone, so our hosting of the event at Mansfield Traquair had to be perfect. After all, we were cooking for our peers and colleagues so it was the perfect excuse to push the boat out.
In the stunning surroundings of Mansfield Traquair, guests indulged in poached rock lobster, truffled potatoes with Malaysian crayfish cocktail, podded peas and glazed asparagus and that was just to break the ice to start off with.
Next came charred aged beef fillet, confit of beef cheek with celeriac and sweet potato tian, wilted spinach and buttered carrots, followed by orchard pear & salted peanut galette with toffee apple schnapps, bourbon vanilla and tonka bean dust (always a talking point, that one).
Several of our team have had their early talent rewarded with valuable scholarships from HIT, so this was an event close to our hearts. And, if we’re honest, a wonderful opportunity for Head Chef, Brian and Executive Development Chef, Robbie to flex their culinary muscles and, let’s face it, do a lot of showing off in the kitchen. We loved every minute.
