Keeping warm with Frost Bites

As an executive chef, Stephen Frost is one of Sodexo’s prized talents when it comes to developing unusual fine-dining menus for our clients in Scotland. Yet he knows that sometimes only traditional ingredients will do, and that’s the inspiration behind a range of menus Stephen and our team of chefs put together for events to celebrate Burns Night on 25 January.

Burns Night celebrates the life of the poet Robert Burns and his contribution to Scottish culture, and the night is a key one in our culinary calendar.

“A Burns Night dinner should always feature haggis, neeps and tatties, washed down with a wee dram of whiskey of course,” confesses Stephen. “But our creative team of chefs always looks to bring a twist on the traditional for our guests.”

The Sodexo team have catered for a host of special events including a 300-cover meal at Aberdeen Football Club for their home game on 27 January. On the menu for hospitality ticket holders was crispy MacSweens haggis bon bon on a bed of smoked mash, with roasted neeps and a Dons dram sauce, followed by chicken supreme stuffed with skirlie, Arran mustard crushed new potatoes, and roast baby carrots, with a Punk IPA jus. To finish an Irn-Bru tart with clotted cream, popping candy crumb and passion fruit puree was served.

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A snowy Pittodrie, home of Aberdeen FC.

The Edinburgh Corn Exchange saw a high profile dinner for the Universities of Scotland with over 400 international guests aimed at showcasing how Scotland welcomes students from all over the world, and was attended by Scotland’s First Minister Nicola Sturgeon. Committed to the traditional main course of haggis, the team was also keen to reflect the event’s international theme in other dishes. Canapés spanned world cuisine with Maki sushi rolls, fried plantain, mini kebabs, and chicken Pokarski all on the menu. Small plates and bowls served from themed market stalls represented tastes and flavours of the globe with chichinga-skewered kebab, warm quesadilla, pickled herring and Peking roast duck breast. Mini desserts featured signature dishes from India, China, Poland, Africa and South America.

  • Sodexo chefs love to mix the traditional with the innovative in their menu designs. If you’d love to set us our next menu challenge, get in touch on 0845 6055 699 or drop us a line at VenuesandEvents.Prestige.UK@Sodexo.com

Did you know?

Robert Burns’ best-known work is Auld Lang Syne, sung at New Year’s Eve celebrations in countries around the world.

2 thoughts on “Keeping warm with Frost Bites

  1. Julie Crawford says:

    Hi, My name is Julie Crawford I am a service manager at Ellens Glen hospital in Edinburgh. I have just read about the function that was held in the corn exchange. It would be nice to find out about these special functions, as some of my staff maybe interested in working at these. I am sure you would have required extra support! This would be a great opportunity for staff to gain experience and see the Prestige side of Sodexo. Thank you 🙂

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