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THE 9th SCOTTISH CHEFS’ CONFERENCE 2014: 17th November, Thistle Hotel Glasgow

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THE 9th SCOTTISH CHEFS’ CONFERENCE 2014: 17th November, Thistle Hotel Glasgow

THE 9th SCOTTISH CHEFS’ CONFERENCE 2014: 17th November, Thistle Hotel Glasgow
October 14
16:11 2014

Scotland’s only chefs’ conference has released its list of must-see chef demonstrators for its 2014 event. Returning to the Thistle Hotel for the fifth year running and bringing with it a host of well-known chefs, the conference has over the last eight years established itself as a must-attend event for chefs of all ages, abilities and experience.

Here’s a preview of what’s in store on 17th November…

Having attracted the attention of some of the industry’s biggest names and most talented stars, plus endorsement and support from a healthy number of prolific suppliers, organiser Willie Pike is looking forward to another memorable day of debate, discussion, networking and world-class demonstrations.

‘The conference was created as a vehicle for motivating and exciting our chefs, inspiring the youngsters and stoking the fire in our more seasoned professionals,’ he explains. ‘Some of the world’s finest chefs come along to demonstrate their skills and create a platform for delegates to broaden their knowledge, techniques and culinary repertoires.’

Cooking Up A Storm – The Guest Chefs at the 2014 Conference 

Alistair Birt, Head Chocolatier, William Curley Ltd


Gerard Chouet, head pastry chef, Andrew Fairlie at Gleneagles

Gerard Chouet 2

Brett Graham, The Ledbury, London

Brett Graham 2

Philip Howard, The Square, London

Phil Howard 2

Michael Smith, Executive Chef, The Three Chimneys Isle of Skye

Michael Smith

Book Now for the Conference Dinner!

Don’t miss this opportunity to network and socialise with fellow chefs, sponsors and colleagues, while enjoying a world-class five-course menu prepared by Willie Pike, Billy Campbell and his team at the Thistle Hotel.

The dinner package includes champagne and canapés, specially chosen wines and the evening’s entertainment. Dress code is white chefs’ jackets and black trousers (no need for dinner suits), and the menu is online now, at


  • Package (A) Day delegate: £65.00. Includes conference, all refreshments and lunch
  • Package (B) Day delegate + dinner: £130.00. Includes conference as above, plus dinner produced by Willie Pike, Billy Campbell and his team of chefs
  • Package (C) Day delegate + conference dinner + overnight stay + breakfast: £230.00. Includes as package B but with overnight accommodation with breakfast in the hotel


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Catering Scotland

Catering Scotland

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