Media release: Fife chef puts Scotland on the global stage


Scottish Culinary Team captain, Robbie Penman, to represent Northern Europe at Global Chefs Challenge

ON 8 October, in a hotly-contested competition in Prague, chefs from across Europe, stepped up to the plate to compete for the honour of representing their country at the Global Chefs competition final in Kula Lumpur in July 2018.

The two-man team from Scotland were Robbie Penman from Fife – currently senior chef, Peebles Hydro, aged 30 – assisted by Jamie McKinnon, the current Scottish Young Chef of the Year, who works at the Seafood Restaurant St Andrews.

Penman, who is currently the manager of the Scottish Culinary Team, had three hours to prepare a three-course menu for six people.

Adhering to strict competition criteria, which stipulated main ingredients for each course, Penman presented his menu which wowed the panel of internationally-renowned judges and brought him the honour of representing Northern Europe at the final in 2018.

Kevin MacGillivray, Scottish Culinary Team director and International WACS judge, commented: “It was a tough competition; however, Robbie and Jamie had been determined to do well and their commitment and skill ensured that they have put Scotland firmly on the global culinary stage.

“We are incredibly proud as this is the first time that Scotland has been represented at Global Chef final and we will be embarking on a campaign of fundraising, to ensure that we can support them on their journey.

“2018 is an important year for Scotland as Robbie and Jamie will be part of the Scottish Culinary Team at the Culinary World Cup in Luxemburg in October 2018.

“We hope that through our activities and achievements we can enthuse and inspire young people in Scotland during the Year of Young people to consider a hospitality career.”

Winning menu

Lightly cured and Scorched Seabass, Scallop Ceviche, Cucumber, Seaweed, Dill /Oyster Emulsion, Shaved Apple, Exmoor Caviar, Sea Herbs, Puffed Wild Rice

Roast Loin of Rose Veal, Braised Shin & Foie Gras Bon Bon, Mushroom Tart, Spinach, Salt Baked Celeriac, Madeira Truffle Jus

70 per cent Chocolate Croustillant, Poached Pear, Baked Frangipane Praline Ice Cream

Notes for editors:

Scottish Chefs

The recently renamed Scottish Chefs (formerly the Federation of Chefs Scotland) is a membership association formed in 1994 to represent the interests of Scottish chefs at home and abroad.

Scottish Chefs is a not-for-profit organisation that raises funds to support industry in Scotland. They operate and fund the Scottish culinary teams who represent Scotland at international culinary competitions, and run and manage a number of educational and scholarship opportunities for young chefs in the industry.

For more information on their educational activities, please visit the website

Global Chefs Challenge

In the Global Chefs Challenge, the best chefs in the world aged 26 and up compete to show their skills, and to prove how adaptable they are in the day-to-day challenges of running a kitchen.

Their culinary creations must follow guidelines such as being appetising and tasteful, while also showing off exemplary plating for ease of service.

Competitors must first go through national selection before moving on to regional semi-finals in seven regions around the globe.

Regional winners then advance to the world stage to compete for top honours at the Worldchefs Congress and Expo, a bi-annual global event attended by chefs from more than 100 countries.

Six continental semi-finals take place from June – December 2017.

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If you would like more information, please contact Marie-Clare James on 07968 499990 or email a


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