Leading Scottish chef Christopher Trotter is to demonstrate his passion for fresh local produce at two master classes in Orkney.
Christopher will be cooking up a storm at Orkney College when he shows how to make the very best of shellfish freshly landed from the waters around the islands.
Chefs from hotels and restaurants across Orkney are invited to watch him in action, as are the college’s catering students.
The master classes are part of a drive led by Orkney Marketing, an initiative funded by Highlands and Islands Enterprise and Orkney Islands Council.
“The aim is to encourage an even greater use of Orkney produce on hotel and restaurant menus throughout the islands,” said Orkney Marketing consultant John Clarke.
“Christopher has worked at some of Europe’s leading restaurants and is committed to using only the freshest local ingredients
“He is looking forward to sharing his experience and enthusiasm as he creates some memorable dishes – using some of the world’s finest shellfish.”
The Fife-based chef started his career at the Savoy Hotel and the Connaught in London and has worked at Michelin starred restaurants in England and France.
Over the past 25 years, he has also worked in Switzerland and has run a hotel in Argyll. More recently, Christopher opened and ran Scotland’s Larder, a restaurant and food shop in Fife that showcases the best of Scottish produce.
He is the author of three books, including Scottish Cookery and The Scottish Kitchen.
His two master classes at Orkney College take place on Thursday April 2, and are sponsored by Orkney Fishermen’s Society, which is also providing the shellfish Christopher will use.
“You can’t beat watching a top chef in action,” said Anne Hill, who heads the college’s hospitality and tourism department.
“Christopher is passionate about fresh, locally harvested and seasonal ingredients – something visitors and local people alike are looking for when they dine out in Orkney.
“We’re looking forward to welcoming him to the college kitchens for master classes in how to make the very best use of some wonderful Orkney shellfish.
“They should be inspirational events for Orkney’s own chefs and for our students
Contact: Anne Hill
Phone: 0856 569000