News and Press

13 June 2005A Taste of Grampian Thousands of visitors flocked to Taste of Grampian at Thainstone Centre on Saturday, June 11, ensuring that the sixth food festival was a huge success.

Among the many attractions which drew in the crowds were more than 100 food stands representing the richness and diversity of Grampian’s larder, a craft fair, a motor show, children’s rides, and competitions for primary and secondary schools.

Also taking place on the day was a demonstration by Grampian Chef of the Year Kareen Horne from the Swallow Waterside Inn, Peterhead and Grampian Junior Chef of the Year Paula McEwan from the Marcliffe at Pitfodels, Aberdeen.

The Scottish Women’s Rural Institute (SWRI) made it second competitive appearance at Taste of Grampian, staging the final of a competition for members to create a romantic picnic for two. The winner was Michelle Paterson from Sauchen who was representing the Aberdeenshire Federation of the SWRI.

An undoubted highlight of the day was the attendance of celebrity chefs Brian Turner and Sophie Grigson who gave a series of cookery demonstrations and rounded off the day with a sell-out fun “duel.”

“I came to Taste of Grampian four years ago and I was delighted to be invited back – everyone is so warm and welcoming,” said Brian Turner. “There are other regions of the UK where the produce is good, but the produce is great in the North east of Scotland and I was particularly impressed with the quality of the fish and meat that was on display.

“Everything went well and there were great audiences at the demonstrations. I would also like to thank the students from Aberdeen College who helped out and did a great job of prepping for the demonstrations.”

Mr Turner also judged the competition for the best trade stands on the day, and the award for large stands went to Granite City Fish while, for the second year running, the award for the best small stall went to Crannach Home Made Bread.

Commenting on her first visit to Taste of Grampian, Sophie Grigson said: “Taste of the Grampian was a brilliant gateway to all that is best in Scottish produce, both local and further afield. I came home with new ideas for dishes, a secret haul of butteries and whisky, and a clutch of new friends. You can’t do much better than that!”

Meldrum Academy pupils Kerry Bennett and Claire Elder cooked up a storm when they won the Taste of Grampian 2005 secondary schools’ cookery competition.

The winning team came from one of six schools from throughout Grampian which made it to the “cook-off” final, in front of a live audience, which was judged by Aberdeen College chefs Brian Mutch and Jeff Purves.

The competition required teams of two to create a two-course meal for a sports personality of their choice, sourcing all ingredients from the Grampian area and preparing their dishes within a £15 budget.

Winning duo Kerry and Claire chose to cook for showjumper Ian Stark and their menu consisted of a piebald chicken fillet with apple and elderflower dip and parsley and peppercorn sauce with a vegetable stir-up and paprika potato wedges. That was followed by rhubarb and strawberry horseshoe cobbler with a white chocolate custard puddle.

In recognition of their success, the pair each received a £50 voucher and a trophy while Meldrum Academy received £50 and a trophy. The prizes were handed over by Quality Meat Scotland’s “Glen” and celebrity chef Sophie Grigson. In addition, the winners will spend a day in the Barn & Bushel restaurant at Thainstone Centre preparing their dishes for that evening’s service.

Second place in the secondary schools’ competition went to Marnie Thomson and Jillian Davidson from Inverurie Academy who cooked seared salmon with braised vegetables and new potatoes, followed by rhubarb and ginger soufflé for swimmer Gregor Tait.

In third place was the team from Mintlaw Academy which comprised Claire Brown and Catriona Richard who created a menu for Aberdeen-based Olympic rower Katherine Grainger. Claire and Catriona served up a ragout of North Sea fish and shellfish on a bed of spinach and rice, followed by hot chocolate soufflé with citrus crème fraiche ice cream and orange compote.

In the competition for primary schools, pupils were asked to create a healthy packed lunch featuring Grampian produce on a budget £3 and this section received its largest ever number of entries with a number of schools taking part for the first time.

A total of 15 entries made it through to the final and Torry’s Walker Road Primary School picked up first and third places whilst Foveran Primary School’s team two was in second place.

Members of the winning team were presented with their prizes by Sophie Grigson and they each received a trophy and £20 voucher, with a trophy and £50 going to their school.

Both schools’ competitions were sponsored by Quality Meat Scotland and supported by NHS Grampian Get Set Cook.

Commenting on the success of Taste of Grampian 2005, steering committee chairman Brian Pack said: “Taste of Grampian was once again a resounding success and thousands of people turned out to enjoy the event which is going to from strength to strength – we are already starting to think about the 2006 one!

“The involvement of Brian Turner and Sophie Grigson was an undoubted draw, coupled with the fact that the best of Grampian’s produce was on offer. There was a wonderful atmosphere throughout the day, and we are grateful to all the sponsors, partners and participants who helped make this such a memorable occasion.”

Taste of Grampian was jointly organised by the ANM Group Ltd, Aberdeenshire Council, Scottish Enterprise Grampian, the Grampian Food Forum and the Press Journal. This year’s sponsors were FirstGroup, Aberdeen City Council, Baxters, Food Group, the Clydesdale Bank, the Marcliffe at Pitfodels hotel, Makro, Quality Meat Scotland and More Than Kitchens.

Photograph courtesy of The Press & Journal

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Recipe of the month

GRILLED PICKLED MACKEREL FILLET ON A CELERIAC & APPLE SALAD