Looking for up and coming chefs for Kirkcudbright Food Festival that runs 25th-27th October 2019.
Looking for two talented young chefs who have a bit of demo experience.
You will be paid £150 a day and there is accommodation available.
If you are interested, please get in touch with Chris Walker walker4mp@me.com
https://m.facebook.com/kirkcudbrightfoodfest/
My first experience within the hospitality industry started at the Black Bull hotel in Moffat. I started as a waitress there when I was 13 and worked in all 3 of the eating areas. The Black Bull at the time was a very busy place filled with tourists and many locals. Serving a variety of homemade Scottish dishes with a large seating area the restaurant was busy every weekend. Due to having 3 seating areas inside the hotel for food plus outside seating, the shift was often rather busy. In 2016 the Black bull was taken over and was re branded as the home of the pie and mash. The railway bar was converted into 3 disabled friendly rooms and the interior of the bar was completely converted into a modern dining area. The 3 separate rooms were opened up and made into one area. The dining area of the restaurant was filled with large tartan booths and lovely wood stained tables. The menu at the time was based purely on pie and mash, while not a favourite of most people I enjoyed it when I visited. I had a traditional steak pie and mash, served with a lovely gravy.
Last night I attended the Dumfries and Stewartry Licensed Trade Association annual ball at The Cairndale in Dumfries. I was invited by Jim Hughes, my previous employer at the Stag Hotel, this was the staff night out for all the employees past and present.
We were greeted by a gin reception presented by Eden Mill and also had the choice of a glass of prosecco. We were invited to our seats and were served very promptly. We were given the choice of main course on the 5 course menu.
For starters, we were served a carrot and coriander soup followed by sole veronique. Main course was a choice of either chicken or beef fillet medallions. I’m more of a red meat person so I opted for the fillet medallion. Cooked medium – rare, just the way I like it, it was served on top of a leek and potato rostie, accompanied by vegetables and mushroom compote. Cooked to perfection, I was highly impressed with this meal and never left a single bite.
Dessert followed shortly after. A trio of Cairndale deserts was served. A small but adequate portion of white chocolate & Bailey’s cheesecake, profiteroles served with a dark chocolate glaze and a salted caramel meringue with whipped cream and strawberries. The deserts were lovely and the cheesecake especially was popular at our table. Possibly one of the nicest cheesecakes I’ve had.
Last but not least, a large selection of cheese and biscuits and tea and coffee was served. A selection of mature cheddar and blue cheese, to name a few, was served alongside winter chutney and was passed around the table.
Stuffed from our meal, the auction and raffle started. Our table one a raffle prize of 6 bottles of wine so I would say it was a success. The band started playing and everyone was up on their feet. From start to finish the night was brilliant. The staff at The Cairndale were very attentive and I couldn’t fault them or the meal. This was my first SLTA dinner and I highly enjoyed it, I hope to be invited back for another one soon.
Jade Porteous
A little quiet this week on relief, this is expected for the time of year.
For us this is a good chance to meet the relief chefs we have registered and who are looking for work during the 2019 season.
There are lots of permanent jobs being registered, if you are looking for a change this year please get in touch with your up to date CV and reference details you can email recruitment@chefsinscotland.co.uk
Relief chefs we confirmed at the beginning of 2019
Ian McColm went to the Taybank Hotel as Head Chef, we got the chance to meet on Monday.
Tom Smyth was back helping out at Baxter’s for a few days.
Peter Norrie is currently Head Chef at Baxter’s
Tony Philip was back at the Ardlui Hotel
James Thomson is finishing this weekend at the County Hotel in Stornoway
Patrick Johnstone is at the Ben Mhor Hotel as Sous Chef
Jason Keenan and Kyle McGarry were booked in at The Buccleuch and Queensberry Hotel.
Mike Scotford was back at the Burts Hotel
Bobby Ainsworth is booked for March at SU Scotland in Aviemore
David Ironside was at The White Goose in Dundee.
Thanks all for your support and hard work
2019 has approached quickly and looking back I can see quite a few changes that have taken place in industry in the nearly four years I have been working here. There is the obvious change in salary from 2015 when the average position for a head chef was advertised at anything from £24-27,000 and up to £35,000 for larger hotels. Sous chef was anything from £18,-22,000 and up to £24,000 for larger hotels. Chef de partie wages were being advertised at an hourly rate of £8.50 per hour and commis chefs £7 per hour.
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