QMYOU Alumni Magazine Issue 75 - Page 9

Foodie favourite FEAST showcases the best of Scotland’s food and drink T hey came from all over Scotland, the north of England and as far as Mumbai to take part. FEAST 2012, the student-led food festival, now in its third year, continues to draw an audience of staunch supporters and culinary experts from far and wide. Celebrating Scottish regional food, FEAST once again provided a platform to showcase some of Scotland’s finest chefs. This year the event, which was held in April, was headlined by Tony Borthwick from the Plumed Horse in Leith. First timers at FEAST also included John Paul from the MacDonald Marine Hotel, North Berwick and Stuart Muir from the Forth Floor Restaurant, Harvey Nichols who complemented the chef demonstration line-up. Festival goers were also delighted that firm favourites Neil Forbes from Café St Honoré and Derek Johnstone from Chez Roux, Greywalls returned to FEAST for a consecutive year to share their culinary expertise and enthusiasm for Scottish produce. And of course, no FEAST event would have been complete without a guest appearance from Yogesh Utekar. Yogesh, who is a Director at the ITM Institute of Management, QMU’s partner institution in Mumbai, travelled all the way from India to share some hot tips on Indian cooking with an enthusiastic audience. With so many foodie activities to choose from, the only problem facing festival goers was how they were going to pack everything in. Student teams from QMU and Jewel & Esk College served up 20 mouth- watering dishes which represented the regions of Scotland. Visitors were invited to sample dishes such as ‘braised leg of Orkney lamb’ and ‘rhubarb and cheesecake mousse’ throughout the day. In addition, a range of top quality drinks producers held tutor-led tasting sessions of Edinburgh Gin, Thistly Cross ciders, beers from Broughton Brewery, and wines and whiskies from Inverarity Vaults. But, there was more than a nip on offer. Producer tables groaned with everything from rare breed pork and beef to Asian haggis, and from sushi to cupcakes. Kirsti McDougall, a visitor who travelled from Carlisle for attend FEAST, said: “This is the second year I’ve attended the festival and I wouldn’t miss it. The chef demonstrations were great, especially Neil Forbes who is so passionate about his ingredients and his support of local producers. I loved the Booze Boutique and was delighted to take part in the excellent tutor-led wine tasting led by Inverarity Vaults. Also, the regional dishes included a selection of vegetarian dishes, so I felt very well catered for. I’ll definitely be back next year.” Professor Alan Gilloran, Vice Principal at QMU, said: “Not only is FEAST great fun, it presents an outstanding learning opportunity for our hospitality and tourism students to work with college chefs and learn about a wide range of Scottish produce. It also gives other students experience of event management. “The event also draws a lot of public support and it’s great to see people from the local community and further afield enjoying and experiencing the diversity and quality of Scotland’s rich larder.” Professor Gilloran concluded: “Importantly, FEAST 2012 helps to highlight QMU’s commitment to food and drink, which is a priority area for the Scottish Government.” QMYOU / Sustainable Business and Creativity & Culture 9