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The Beardmore Hotel & Conference Centre was delighted to win at the Scottish Hotel Awards 2012:

 

Beardmore chef clinches top title

A Scottish chef took the top title at a prestigious international culinary competition.

The Beardmore Hotel and Conference Centre’s Martin Thliveros was awarded Gold at the 2010 Conference Centres of Excellence/International Association of Conference Centres Chefs’ Challenge.

Sous Chef, Martin took part in the challenge on Saturday 9 October in Warwickshire and faced fierce competition from many top venues.

The challenging event is run by Conference Centres of Excellence (CCE) – a special consortium of top quality training and conference centres that the Beardmore belongs to.

 

The awards are highly prized and the Chefs’ Challenge invites entries from the 37 members of the CCE consortium and members of IACC. Finalists are selected on the basis of written menus, and then compete in an ‘against the clock’ cook-off at Stratford-upon-Avon College.

Speaking after his win, Martin said: “I spent a lot of time preparing my menu and was delighted with the results on the day. However, I was still shocked to take home the top award as the competition was extremely tough and the menus were all exceptional.”

He added: “I have had great encouragement from the entire team at the Beardmore and this win is testament to their support and training. However, I will not ‘rest on my laurels’ following this award, at the Beardmore we continually strive to improve on the first-class service we consistently offer our customers.”

Martin clinched the Gold Medal with a menu of:

 

  • Starter – Ballentine of Sea Trout with a Shallot and Radish Salad, Caviar Crème Fraiche.
  • Main – Breast and Thigh of Chicken with Celeriac Puree, Wild Mushroom & Bacon with a Roasting Jus and Truffle Foam.
  • Dessert – Terrine of Apple and Cinnamon, Apple Sorbet and Cinnamon Cream with Toffee Apples and Caramel Custard.

The Beardmore’s Head Chef, Iain Ramsay, said: “We are all delighted for Martin. The competition was extremely tough and Martin put every effort in to produce an exceptional menu. He was extremely deserving of the top award.”

 
 
 
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