SCOTTISH CHEFS CONFERENCE 2009
The Thisle Hotel
2nd November 2009

Again George was this years compere and active assistant to the demonstrator chefs. As a seasoned demonstrator chef himself, Georgs is seen here assisting Ralph Porciani during his demonstration at this years conference.

For further details
http://www.scottishchefsconference.co.uk/

Scot - Hot 2009
SSEC Glasgow
1-3 March 2009

George compEres the 27th Scottish Culinary Championships at Scot-Hot. 250 chefs compete in the Scottish Culinary Championships, including the Scottish chef of the year competition challenge and the Knorr World Culinary Grand Prix, a total of 50 culinary competitions held over three days.

http://www.scothotexpo.co.uk 

SCOTTISH CHEFS CONFERENCE 2008
The Citadel Ayr
Monday 27 October

Once again George was the conference compere for an exciting day of demonstrations from world class chefs. With just under 600 attendees including over 200 student chefs the day was an overwhelming sucess.

For further details
http://www.scottishchefsconference.co.uk/

Professionals open the Shetland Food Festival

Article by The Press and Journal

http://www.pressandjournal.co.uk/Article.aspx/872421 (opens in new window)

ROYAL HIGHLAND SHOW 2008
Ingleston Showground, Edinburgh
Thursday 19th - Friday 20th June

George McIvor was on hand to demonstrate at The Royal Highland Show, working with brands such as Scotch Premier.

GRAMPIAN CHEF OF THE YEAR 2008
The Marcliffe Hotel and Spa Aberdeen,
Monday 26th May

John Chumba won the Grampian Chef of the year 2008

Both George McIvor and Barry Knight attended The Grampian Chef of The Year 2008 event.

George McIvor was one of the judges on the day and is pictured here with colleagues from The Federation of Chefs, Scotland Team awarding the winning chef; John Chumba representing The Milton at Crathes.

AA FISH & BEEF MASTERCLASS 2008
The Gouman Hotel Tower Bridge London
Tuesday 20th May.

The full range would like to thank Andrew Wilkie, Executive Chef Ballathie House Hotel, Perthshire and Terry Bulman, M&J Seafood for their attendance at The Gouman Hotel. The day started with a fish masterclass presented by George McIvor, the full range and Terry Bulman of M&J Seafood where chefs were shown an array of fresh varieties and a demonstration was given on the correct and best way to fillet & pin roll.
 
Following this, product and concepts were presented by Andrew Wilkie to the 12 chefs attending, all from 4 star plus properties. The dishes included:

Garden Pea & Skye Langouistine Soup
Line Caught Cod & Cornish Crab Fishcakes
Braised & Carved Rib of Scotch Beef with Dauphinoise Potato, Confit Shallots & Red Wine Sauce 

The day was hailed as a huge success by all parties attending; Gouman Hotels, AA, the full range.