THE Elite Ayrshire Business Circle held their latest meeting at the Braehead Foods Cook School at Crosshouse, Kilmarnock.
Cook School managing director and chef Steven Doherty gave an enthralling demonstration of a breakfast menu including scrambled eggs, poached eggs with smoked salmon, cinnamon French bread and American style muffins with raspberries.
Members and guests were able to see how an expert chef prepares these dishes, and then sample the results fresh from the stove.
Elite Ayrshire Business Circle managing director Murdoch MacDonald commented: “Braehead Foods and their new venture the Cook School are fine examples of Ayrshire businesses at their most talented and dynamic, and they deserve every success.”
Steven Doherty acquired his eminent reputation working with some of the world’s greatest chefs. He began his cookery career at the Savoy in London and then moved to Le Gavroche where he cooked alongside the legendary Albert and Michel Roux, during which time Le Gavroche became the first Three Star Michelin Restaurant in the UK.
Albert sent Steven to work for two years with the late Alain Chapel in his restaurant at Mionnay near Lyon in France. On his return to Le Gavroche Steven became the first ever British Head Chef of a Three Star Michelin Restaurant. During the next five years Le Gavroche won every major European food accolade.
Relocating to The Lake District in 1993, Steven was at the forefront of the Gastro Pub movement and went on to win both national and local food awards, inspiring others to follow his lead. Currently he is Chef/Proprietor at Lakeland in their purpose built First Floor Caf