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The Countdown Begins For The Scottish Chefs’ Conference 2015

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The Countdown Begins For The Scottish Chefs’ Conference 2015

October 05
17:35 2015

Scotland’s only chefs’ conference has released its list of must-see chef demonstrators for the momentous 10-year anniversary event. Returning on Monday 2nd November to Glasgow’s Thistle Hotel for the sixth year running, the groundbreaking Scottish Chefs’ Conference brings with it ten well-known chefs including Angela Hartnet, Ruth Hinks, Tom Kitchin (pictured), and Andrew Fairlie.


WilliamCurley300Willie Curley, World-class chocolatier and proprietor, William Curley Store, London

Stephen Doherty, The UK’s first ever three-Michelin-Star chef

Steven Doherty




andrew-fairlie 2Andrew Fairlie, Scotland’s only Two-Michelin-Starred chef

Angela Hartnett (below), Murano, LondonAngela Hartnet

Ruth Hinks, UK World Chocolate Master & Founder, Cocoa Black Chocolate & Pastry SchoolRuth Hinks WCM

John Johnstone (below right), Director of Operations, Augusta National Golf Club, Georgia, USAChef John Johnstone_0448_LVenne


Tom Kitchin, Proprietor, The Kitchin, Edinburgh


April Partridge (below right), Clove Club, Shoreditch & Two-time Finalist in the Young National Chef of The YearApril Partridge

James-Petrie1James Petrie, Development and Pastry Chef, England

Clare Smyth MBE (below), Chef-Patron at Restaurant Gordon Ramsay, London

Clare Smyth

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 ten-year anniversary conference has been 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 will be there to demonstrate their skills and create a platform for delegates to broaden their knowledge, techniques and culinary repertoires.’


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

Tariffs for 2015:

  • Package (A) Day delegate: £65.00. Includes conference, all refreshments and lunch
  • Package (B) Day delegate + dinner: £135.00. 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: £235.00. Includes as package B but with overnight accommodation with breakfast in the hotel
    Ask about a special rate for accommodation on Sunday 1st November when booking your place at the Chefs Conference 2015.

    Tel: 0141 626 0062 or visit

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Catering Scotland

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