Fifty-five budding chefs were invited along to an exclusive four-course gastronomic lunch at The Boat House at Cameron House.

The culinary experience on the bonnie banks was hosted by senior head chef at the five-star resort, Robert McCulloch, The Boat House head chef Steven Smith, Claret Jug restaurant head chef Gemma Arnott and resort sommelier Laurent Warnault.

The event was arranged to inspire students in the final year of their HND in professional cookery at City of Glasgow College, where they have been mentored by former Masterchef winner and the institution's executive chef Gary McLean.

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To kick off the gastronomic celebration, guests were welcomed with a champagne reception before they tucked into a feast accompanied by specially selected wines.

Dishes on the day included smoked ham hough, chicken and foie gras; seared king scallops with samphire, capers and lemon butter; Gressingham duck breast and confit leg with red cabbage and orange jus; and a a dark chocolate mousse and ganache dessert with caramel ice cream, chocolate meringue, and cherry gel.

Steven Smith told the Advertiser: “It’s essential for our industry that we focus on developing the next generation of Scotland’s culinary talent.

"It’s been a pleasure to create a fine dining experience for City of Glasgow college’s talented chefs with my colleagues.

"What better way to motivate and inspire some of Scotland’s young chefs than reward them with a well-deserved feast.”

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Following the experience, attendees will now put their training to the test and have one week to write a report about the experience.

All aspects of the lunch will be examined; from the meet and greet and ambience, to the creativity of the food and wine pairings.

May Donald, associate dean of Culinary Arts at the college added: “We’d like to express our sincere gratitude to Cameron House for hosting such a fantastic event for our students.

"Our students will graduate and go on to work in restaurants of calibre, and I’m confident the experience at The Boat House will give them a taste of what their future could involve.

"Any of our budding chefs would be lucky to secure a position at any of Cameron House’s restaurants once the hotel reopens next year.”

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