The Courier & Advertiser (Angus and Dundee)
The main attraction
Caroline Lindsay looks at one of the courses guests will savour at the Menu Food and Drinks Awards
Things are hotting up for The Courier’s inaugural Menu Food and Drink Awards, our celebration of the amazing businesses and individuals who create stunning products, dishes and tipples across Fife, Tayside, Angus and Perthshire.
The votes are all in and the judges will shortly be meeting to consider all the entries. They then have the tough job of deciding on a shortlist of top talent.
The winners will be announced at a five-star gala dinner at the Old Course Hotel in St Andrews on March 15 and five of Courier Country’s leading chefs – Praveen Kumar of Tabla Indian restaurant in Perth, Graham Paulley of the Apex Dundee, Jamie Scott of The Newport, Martin Hollis of the Old Course, and Eden Sinclair of Sinclair’s Catering – are each busy creating a delicious, seasonal course for the menu.
While most of the courses have yet to be confirmed, Martin Hollis, executive chef at the Old Course, had decided on preparing a main showcasing venison loin. The meat will be encased in savoy cabbage, Black Forest ham and Scotch broth mousse, with a seared cutlet, truffled pommes Anna, and a whisky and lentil sauce.
The venison will be provided by Dundee-based company Highland Game, owned by Christian and Ingela Nissen.
“I chose venison as it really speaks for itself – it’s local, seasonal and the quality of the meat is recognised throughout the world,” Martin explains.
Martin and the team at the Old Course will need approximately 45kg of venison on the bone for the dinner. Preparation for the dish will start around four days ahead of the event, as the stock and sauce will take three days to make. “We will cook the venison as the guests take their seats for the starter to serve the produce at its best, he says.
“I know all five chefs will showcase the ingredients at their best for each course,” says Martin. “As with any event of this nature, the work behind the scenes is phenomenal and it makes our job easier when the produce is so good – we are the envy of chefs worldwide.”
Christian and Ingela Nissen of Highland Game are thrilled that Martin will be applying his legendary expertise to the main course.
“This dish should have a flair of natural, rich, earthy, heart-warming flavours with venison as the hero – a celebration of Scotland,” says Christian.
The venison for the Menu Food and Drink Awards dinner will come from the heart of Perthshire and Royal Deeside. “We see ourselves as a guardian of Scottish wild venison and are proud to make the connection between the Scottish countryside and the consumer,” Christian says.
Venison is low in cholesterol and saturated fat and rich in protein, essential vitamins and minerals.
“Venison doesn’t contain any fat so it’s crucial not to overcook it. We have every confidence in Martin’s wonderful skills to offer an exquisite and delicious venison course for all to savour.
“We are happy to be involved with the Menu Food and Drink Awards and thrilled that The Courier is carrying the torch in celebrating Scottish produce.”
www.themenufoodanddrinkawards.co.uk www.oldcoursehotel.co.uk www.highlandgame.com