Entier chefs form part of Culinary World Cup Scottish medal winning team

Three chefs from Entier formed part of a six-man Scottish team which won a silver medal at the 2018 Expogast Culinary World Cup in Luxembourg last month.

The event, which is organised by the World Association of Chef’s Societies and takes place every four years, sees teams of chefs from across the globe compete in a number of categories, including ‘Best Culinary Team In The World’.

Entier’s Orry Shand, Craig Palmer and Rory Taylor joined fellow Scottish chefs Robbie Penman, Andrew Mackay and Jamie Mackinnon to win silver in the ‘Hot Kitchen’ category.

The six chefs had six hours to cook up a feast for 110 people in a restaurant style setting, with judges tasting plates at random throughout the two-hour service.

Their menu comprised:


Seared scallop-stuffed razor clam, charred cucumber, sea herbs, seaweed butter sauce

Main course

Scotch beef fillet, with a crispy beef cheek, wild mushroom, watercress-truffled celeriac, jus


Chocolate mousse, sea buckthorn, hazelnut , poached pear

Commenting on the standard of the competition, team captain, Entier’s head chef, Orry said: “We knew before we went to the event that we were going to be up against some stiff competition, but I don’t think any of us realised just how tough it was going to be and how much pressure we’d be under.

“The fact that we won a silver medal is testament to the hard work, talent, dedication and creativity demonstrated by all the chefs who formed part of our team.

“Not only did the event give us the opportunity to compete at the highest level against chefs from around the world, but it also let us promote the high-quality food and drink that Scotland has to offer to an international audience.

“The fact that we ranked higher in the hot kitchen category than our home nation counterparts made our medal win all the sweeter!”

The team also hosted a World Cup dinner at Queen Margaret University in Edinburgh in the company of Albert Roux, OBE, KFO, who critiqued each course served throughout the evening.

Orry continued: “The dinner with Chef Roux gave us the chance to practice our menu one last time before heading to Luxembourg.

“He is such a well-respected chef and restauranteur that we were incredibly grateful to get his input and benefit from his feedback.”

Scotland’s Shona Sutherland also competed at the World Cup in the individual chocolate showpiece category, winning a bronze medal. Shona runs her own business, Taystful, based in Blairgowrie, Perthshire and creating special occasion cakes and handmade chocolates.

Entier CEO, Peter Bruce said: “We’re incredibly proud of what our Entier staff achieved at the Culinary World Cup. Just to be asked to represent their country is a huge achievement, but to come back medal winners is fantastic.

“We offer our congratulations to them all and to their fellow team members. They certainly did Scotland proud.”

Established in 2008 and employing 591 people, Entier is Scotland’s largest independent, privately-owned catering company, operating across 22 countries.

For more information visit www.entier-services.com

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