Media release: Scottish Chefs Conference 2017 line-up announced

Chef's Conference Logo

Glasgow event to host six world-class chef demonstrators and 500 chef attendees

THE 2017 Scottish Chefs Conference will be held on 6 November 2017 – at The DoubleTree by Hilton, Glasgow Central.

Six new demonstrators will be there to delight and inspire attending chefs. Sponsored by Braehead Foods, the 2017 programme showcases a varied and exciting line-up of chefs.

Homegrown talent comes from Gary McLean and Helen Vass, who leapt to fame, winning Master Chefs the Professionals and the Crème de la Crème TV series, respectively.

Michelin-star attractions are chefs Brian Grigor, Restaurant Number One, The Balmoral and Isaac McHale, from the two-starred Clove Club London.

International inspiration comes from Eero Vottonen, the 33 year-old chef from Finland, winner of W.A.C.S Global Chef competition 2016 and coming sixth in 2017 as Finland’s Bocuse d’Or candidate.

The final demonstration features Willie Pike, the conference’s founder, who will close the day with his unique mix of cooking talent, candour and humour.

The conference also hosts some fun, with the CCS Mac the knife competition open to all attendees, and delegates have the opportunity to experience a live a QMS Master Butcher skills workshop, a must for those young chefs attending.

Young chefs are a key part of the conference with each Scottish College having the opportunity to bring ten students, free of charge, to experience this amazing event. They can also showcase their own skills in the Scottish Salmon Producers – Salmon challenge which, for the first time, will see the semi-finalists going head to head on the main stage.

Neil Thomson, chief executive of Scottish Chefs, says: “In our second year of running the conference, we are delighted to bring a together such a diverse and exciting line up of inspiring and talented chefs to Scotland.

“With 2018, the Year of Young People, just around the corner, and as young chefs are key to the future success of our industry, we are pleased to work with our partners to bring skills demonstrations and a healthy bit of competition into the event for the student chef attendees.

“In addition to the activities during the day, we have had fantastic input from industry who are supporting the event with so much enthusiasm, and we have a great line-up of exciting exhibitors for our conference delegates to see and network with.”

The day will end with a stunning four-course meal showcasing the best of Scottish produce.

The dinner is a collaboration of the Hilton Hotel’s staff and students who get experience working with the chefs and delivering the meal to the dinner guests.

The Scottish Culinary Team will be designing and producing the main course for the guests in their run-up to a busy couple of years, preceding their competing at the Culinary World Cup in Luxemburg 2018.

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If you would like more information about this event, please contact Marie-Clare James at Scottish Chefs or email at

Notes for editors:

Scottish Chefs Conference

The conference is in its 12th Year, it was originally the brainchild of Scottish chef, Willie Pike, who ran the event for ten years, until 2015.

The event is now fully-managed and run by Scottish Chefs.

The conference is designed to give chefs an annual event to meet and network with like-minded colleagues and industry suppliers. It also gives chefs the opportunity to see some of the most exciting chef demonstrators from across the globe.

For a full profile of demonstrating chefs and industry supporters please visit:

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,


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