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May 16th 2019

Top Chef injects innovation into Hotel menu

Heather Lishman image by Heather Lishman

Master Chef Willie Pike has been working with the award-winning four star hotel’s chef and kitchen staff over recent months to produce an eye-catching menu full of creative dishes that will capture the imagination and tantalise the taste buds.

Among Willie’s culinary creations for the new menu is a braised beef dish which features a Scots’ favourite in the ingredients – ‘Coo in Irn Bru’.

The menu also features healthy options such as the Pan Fried Sea Bass with Chilli Prawns and the Chilli and Lime Coated Chicken Super salad, which aid the digestion system, boost the immune system and help replenishes nutrients into the skin.

To develop the new menu, the Hotel wanted to draw on Willie’s years of experience, knowledge and expertise in the food and hospitality industry, during which he has won scores of prestigious titles and accolades, including an MBE from the Queen.

Hotel director Bronagh Bell said: “Willie is one of the best chefs in Scotland. We wanted to tap into his creativity and wealth of experience to spice up our menu and we are delighted with what he has delivered.

“We think customers will love the new dishes we have on offer. They are absolutely delicious and, as part of his brief, Willie has managed to bring a la carte dishes to the menu at affordable prices.

“The additions Willie has created will compliment what is already a fantastic menu and he has also managed to pass on new ways of working which have inspired our chefs.”

Talented craftsman Willie, who set up his own chef consultancy business in 2009, specialises in chef training, menu compilation and specialist courses and is an expert in modern cooking and fine dining.

He is also the founder of the Scottish Chef’s Conference.

Willie said: “I’m absolutely delighted to be involved with the Golden Jubilee which already has a fabulous reputation. My challenge was to review to take the menu up a level and I think myself and the brilliant team here have done that.

“Scotland has a fabulous reputation for great produce so it’s about making sure what we do, we do it well.

“We want to have the best of the popular meals diners like, but we also want to deliver some innovative and different dishes incorporating some of Scotland’s clever ingredients.

“Our job is wow our customers and hopefully exceed what they expect and I think this menu really delivers.”

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