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It’s Official! The Big Brakes ScotPot Challenge Winners Announced

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It’s Official! The Big Brakes ScotPot Challenge Winners Announced

It’s Official! The Big Brakes ScotPot Challenge Winners Announced
November 03
19:56 2016


Schools around the country have taken part in a product recipe competition aimed at celebrating Scotland’s natural larder. Run jointly by the Scottish Food and Drink Federation, Education Scotland, ASSIST FM and sponsored by Brakes Scotland, the competition asked pupils to conduct market research into developing a new ‘one-pot dish’ which could be sold as a standalone product or be part of school meal that can be used in schools across Scotland.

Based on a similar format to Dragons Den, the challenge tested pupils’ entrepreneurial skills in order to design an innovative new “one pot” product such as a soup, meal pot, or layered dish like lasagne or moussaka.

John McLintock, Operations Director for Brakes Scotland said: ‘The One-Pot Challenge is a great competition to get children involved in understanding where food comes from. It helps them think about potential careers in the food industry that they may never have thought about before. We believe the range and quality of Scottish produce used has given the pupils a better understanding about healthy choices and the impact that good nutrition can have on their well-being.’

The final took place at the North Lanarkshire College on 28th October, and included:
• Websters High School, Angus (Spicy veggie cous cous)
• West Lothian College: (Scran pot)
• Preston Lodge High School: (Mock lamb layer)
• Clyde Valley High School: (Bombay Boom)
• Cardinal Newman: (Sponge cake with carrots)
• Nicolson Institute: (Spicy turkey and courgette lasagne)
• Sgoil Loinacleit: (Spicy mixed fish stir-fry and Uist fish paella)

Clyde Valley High School’s third year pupils, Ciara Hendrie, Brooke Struthers and Fiona Davidson (pictured above), all took first prize, scooping a trip to one of Brakes’ Scottish food manufacturers. The team’s winning dish will be featured in a theme day in January.

Moira Stalker, SFDF Schools Programme Coordinator, said:  ‘This challenge showcased the variety of exciting careers and processes that are involved in creating one product and getting it to market. The pupils have also learnt how the subjects they study at school are relevant to the real world of work.’

The winning recipe from Clyde Valley High School:

Bombay Boom

Ingredients & Method:
225g Potatoes 1. Collect ingredients
25g Broccoli 2. Wash peel and re-wash potatoes
25g Carrots 3. Peel and slice onion and carrot
25g Cauliflower 4. Cut up cauliflower and broccoli into small pieces
150g Chicken 5. Cut chicken into bite size pieces on a red
2.5ml Salt chopping board
25g Onion 6. Heat oil in pan and brown chicken.
2.5ml Coriander 7. Add potatoes, onions and carrots and sauté
2.5ml Turmeric 8. Add cauliflower and broccoli and spices
2.5ml Cumin 9. Add Chopped tomato and simmer for 20 mins
30ml Vegetable Oil stirring from time to time
150g Chopped Tomato 10. Serve.


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Catering Scotland

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