Culinary Excellence Takes Centre Stage at Table Talks: Insights and Inspiration

Food lovers, aspiring chefs, and culinary professionals gathered today for the eagerly awaited Table Talks – Insights and Inspiration event. Bursting with lively demonstrations, inspiring panels, and hands-on workshops, the day was a true celebration of all things food, offering something for everyone passionate about the culinary arts.

The event kicked off in the City Campus Lecture Theatre on Tuesday 23 January, with an exciting discussion between the College’s very own chef Gary Maclean and Michelin-starred chef Lorna McNee, in partnership with Seafood Scotland. Lorna spoke passionately about Scotland’s finest seafood, sharing how she draws inspiration from the incredible local produce. During her much-anticipated seafood masterclass, she prepared an elegant crab and caviar dish paired with a fragrant Thai green sauce. Alongside showcasing her signature techniques, she shared practical cooking tips to help students elevate their seafood dishes. Lorna also let us in on a fun fact—her absolute favourite food is langoustines, reflecting her love of Scotland’s world-class seafood.

Later, Gary hosted the Industry Journeys and Experiences Panel, featuring Paul Crawford, founder of Panther Milk, Giovanna Eusebi of Eusebi’s Deli, and Cath Kerr from the Edinburgh International Conference Centre. Each panellist shared their personal stories, touching on the challenges they’ve faced and the successes they’ve achieved, leaving everyone inspired by their unique journeys in the industry.

In another standout session, Olivier Briault, an expert from the Royal Academy of Culinary Arts, explored the incredible versatility of maple syrup. From sweet treats to savoury dishes, Olivier gave attendees a fresh perspective on this classic ingredient.

Around the venue, workshops were in full swing, giving participants the chance to roll up their sleeves and get involved. Highlights included Lorna McNee’s seafood demonstration, a fascinating caviar tasting with Claire MacDougall of Struva Caviar, and Darren Seggie’s Pasta Masterclass, where attendees learned the secrets of making fresh pasta from scratch. Baking fans were treated to impressive demos by Macphies Bakery, while cocktail lovers mixed things up in a Corset Club mixology class with Callum Raymond Young.

Reflecting on her experience, Lorna McNee said: “It’s always a great day when I get to work with the next generation of chefs. Having come up through the college system myself, I know just how important these hands-on activities are.”

The fun didn’t stop there. Kyle Rodgers wowed guests with creative food colouring techniques, Darnell Mather of Eusebi’s Deli delivered a masterclass in pastry, Stuart Mann from Campbells shared expert fish preparation skills, and attendees enjoyed wine tastings with Inverarity Morton.

Kirsty Mill, Curriculum Head for Professional Cookery, summed up the event perfectly: “The strong links we’ve built with industry are invaluable to our students, giving them access to fantastic career opportunities and guidance.”

The Table Talks event brought together a vibrant mix of chefs, suppliers, and food enthusiasts, all united by their love of good food. Whether it was perfecting pasta, tasting caviar, or simply soaking up inspiration, the day was a feast for the senses and a fantastic opportunity to learn, share, and celebrate the art of cooking.