An array of top chefs will provide a grand finale for Scottish Food Fortnight at this year’s Scottish Food Fest (21st September). They will perform a number of cooking demonstrations using recipes that utilise tasty and nutritional local produce.

The Scottish Food Fest, held at Alva in Clackmannanshire, will also include live music, live children’s entertainment, a craft design workshop for kids, face painting and children’s food demonstrations. And over 50 different producers and suppliers will be showcasing their products.

Organised by the Wee County Development Trust, the event will host top chefs Paul Devonshire, Chef at Gleneagles; Pamela Fowlis, Knorr Scottish Chef of The Year 2007;Domenico Crolla, Award-winning Chef and owner of Italmania and Bella Napoli in Glasgow; Jackie O'Donnell, Head Chef and proprietor of The Sisters restaurant in Glasgow; Johann Roy, Head Chef at the French Consulate in Edinburgh; Tim Cribben, Chef Proprietor of The Vanilla Pod Bistro in Dollar; and Billy Campbell, who is the Exec Chef at Fairmont St Andrews.

Wee County Development Trust Chairperson, Malcolm McArdle said: “We are delighted again to have a selection of top Scottish chefs performing demonstrations for the Scottish Food Fest. The demonstrations give the opportunity for showcasing the chef’s talent and the versatility and quality of Scottish produce in international cuisine and healthy cooking.

Nicola Chalmers-Watson, Director of the SCA Educational Trust which organises Scottish Food Fortnight said: “This will be a superb and fitting event that will see Scottish Food Fortnight finish on a high. The range of activities for young and old, along with the demonstrations of skill from such gifted chefs will make for a fun-filled and informative celebration of Scottish produce.”

ENDS

For more information, please contact:
Peter Kane
Tel: 01463 871600
Mobile 07742 308213
Email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Notes to Editors:

For all Scottish Food Fortnight events, please visit this link:

1. The Scottish Food Fest will be held in Cochrane Park in Alva. The event will be held on Sunday 21st September 2008, 12 - 6pm. Tickets are bought on the day - £4.00 per individual and £10.00 for a family.
2. Fairmont St Andrews are offering an overnight stay at the hotel as sponsors of a prize on offer to the public.
3. The key objectives of the Wee Country Development Trust are:
   · To tackle economic disadvantage or exclusion of young people through the provision of support for, and experience in, innovative and creative Social Enterprise activities;
   · To achieve self sufficiency through trading and fund raising activities with surpluses reinvested for community benefit.
4. The Scottish Countryside Alliance Educational Trust (SCAET) is a registered Scottish charity which was set up by the Scottish Countryside Alliance in 2003, in recognition that Scotland's population is becoming increasingly urbanised and removed from the countryside. In five years of activity, SCAET has become involved in a variety of projects which introduce young people to the countryside and country sports, promote training for rural employment, support rural communities through encouraging rural business andenterprise, and promoting the countryside as a place for work and leisure.
5. The Scottish Countryside Alliance (SCA) campaigns for the interests of rural communities and businesses in Scotland. It works in partnership with the Scottish Parliament and various relevant organisations to find balanced solutions to countryside issues ranging from the impact of fuel costs on businesses to the best methods for successful land management.
6. Details about the chefs:
   Paul Devonshire, Chef at Gleneagles has worked with some of Scotland's most respected chefs: John Webber, Kevin McGillivray, George McIvor, Jeff Bland, Colin Bussey, and Betty Allen.
   
   Pamela Fowlis, Knorr Scottish Chef of the Year 2007, is also Chef Lecturer at Adam Smith College, Glenrothes.
   
   Domenico Crolla, Award-winning Chef and owner of Italmania and Bella Napoli in Glasgow. Domenico recently took home the accolade “Pizza Designer of the Year” from the British Pizza & Pasta Association (PAPA). It was this competition win which led to Domenico creating the lobster and caviar topped pizza, for UK charity the Fred Hollows Trust.
   
   Jackie O'Donnell, head chef and proprietor of The Sisters restaurant in Glasgow has worked with Scotland's larder to give customers, friends and family a real taste of Scotland, in the middle of Glasgow.
   
   Johann Roy, head chef at the French Consulate in Edinburgh will be demonstrating some interesting French recipes using Scotland's finest produce on the day.
   
   Tim Cribben, Chef Proprietor of The Vanilla Pod Bistro in Dollar. Tim trained in 5 Star Hotels, working alongside Michelin-starred Chefs before his career took him to Guernsey, hence the French influence at The Vanilla Pod. Highlights of his career include achieving 2 AA Rosettes, gaining various medals in Salon Culinaire competitions and winning 'Booker's Hotel of The Year (Scotland) Award’.
   
   Billy Campbell, brings a host of culinary experience to the Fairmont St Andrews. His most recent position was that of Executive Chef/F&B Director at Loch LomondGolf Club. During his time at Loch Lomond he was responsible for the re-build of the fine dining, Brasserie and banqueting offering, including introducing new F&B concepts to the club. In addition he produced the new food concepts for the opening of the Espa Spa and Garden facilities. Prior to this position, he was the Executive Chef at the Balmoral hotel in Edinburgh.  He is very familiar with St Andrews as he was also the Executive Chef at the Old course hotel. Prior to these roles, Billy worked in various culinary positions throughout Scotland including spending time at Gleneagles as the Asst. Exec Chef.