ScotHot, Scotland’s showcase for the hospitality and tourism sector, is set to return in 2023 with new organisers 365 Events at the helm after the West Sussex-based business acquired it from London-based Montgomery Group. ScotHot was scheduled to take place earlier this year at the SEC Glasgow but had to be cancelled due to Covid restrictions.
Held every two years, ScotHot attracts industry professionals and exhibitors to a showcase of and developments in the hospitality and tourism industries. As well as providing a forum for suppliers, buyers and decision makers to network, it also includes a platform for future talent in the shape of the Scottish Culinary Championships including Scottish Chef of the Year.
As part of the deal, 365 Events Ltd also acquired Northern Ireland’s food and drink exhibition event IFEX which is set to return in Belfast next year.
Said Toby Wand (pictured), co-director of 365 Events with Billie Moore, ”As the world of hospitality recovers and realigns post-pandemic, vibrant business events like IFEX and ScotHot will provide vital meeting places for the industries to reconnect, uncover new learnings and discover relevant technologies to improve their businesses and customer focus.”
Lori Hoinkes, Managing Director of Montgomery Events said, “The last 14 months have been extremely difficult for us all, but especially our colleagues in hospitality and the wider events industry. I wish Toby and Billie well with their future events as we all look towards a brighter future.”
ScotHot is scheduled for March 2023 at SEC Glasgow.
Orry Shand, of Entier, won Scottish Chef of the Year at this year’s ScotHot at Glasgow’s SECC, sponsored by Brakes Scotland.
The final eight chefs were asked to reproduce the dishes that they cooked in the semi-final heats back in February 2019. They each had to produce a three-course meal of their choice for four covers.
The finalists developed their own menus for the heats but it was a requirement that one course had to include fish. In addition, chefs were asked to produce an amuse bouche for the judges within the first 30 minutes of the competition starting.
Orry walked away with £1,500, the SCOTY trophy and two tickets to the 25th Anniversary dinner of Scottish Chefs which will be held later in the year. Orry said, “I am absolutely delighted – I can’t believe all the hard work has paid off. I was in such a tough field and to win today is the pinnacle of my career. It means everything.”
Orry cooked a starter of Cod Loin and Langoustine with a Seaweed Tartlet, Broccoli Pureé& Shellfish sauce followed by Duck Thigh stuffed confit onion, Crisp Polenta, Heritage Carrot with an Orange Jus for the main course. For dessert, Orry served a Passionfruit Bavaroise with a Salted Caramel Madeleine, Yogurt Espuma and a Mango and Passion fruit sorbet. SCOTY judges, Kevin MacGillivray, Joe Queen, Bruce Sangster, Willie Pike and previous Scottish Chef of the Year winner, Lorna McNee, had a rigorous criteria for marking the dishes, considering all aspects of presentation, seasonality, provenance, working methods, technique and culinary skills.
The judges were also scoring on wastage, hygiene, timing, quality and balance of texturesand flavours as well as the overall presentation of each dish. Second place was awarded to Jamie Mackinnon of The Seafood Ristorante in St Andrews, along with £750, and third place and £500 was awarded to Colin Lyall ofTorNaCoille Country House Hotel.
Head judge Kevin MacGillviray said, “The talent on offer today was incredibly high. It was great to see such passion and determination from all of the finalists. Orry Shand was a very deserving winner.”
All of the other chefs who participated in the finals received £150, a certificate of participation and their respective medals. Knife prizes were also awarded to each chef who produced the best dish for each course.
More than 60 chefs and cooks from across Scotland have pledged their support to a new culinary manifesto, which aims to reform Scotland’s hospitality industry from within.
Developed by food charity Nourish Scotland in consultation with chefs throughout the country, The Manifesto of Chefs and Cooks sets out long-term aims to work for a fair, sustainable, and successful food sector in Scotland.
Officially launched yesterday at ScotHot – Scotland’s largest trade event for the tourism, hospitality and catering sectors – The Manifesto of Chefs and Cooks aims to encourage food professionals to commit to making Scotland a good food nation.
Early supporters of The Manifesto of Chefs and Cooks include Scotland’s National Chef, Gary Maclean; chef and director of Café St Honoré, Neil Forbes; chef and broadcaster Sumayya Usmani; Sodexo Development Chef for Scotland, David Ward, Head Chef at Borthwick Castle, Derek Johnstone; and chef activist Ffion Smith.
The Manifesto of Chefs and Cooks sets out a vision for the future of Scottish produce. By launching the manifesto, Nourish Scotland aims to help make the Scottish hospitality industry a force for good in supporting local producers and offering exciting career opportunities, all while delivering top quality, internationally recognised food.
From how chefs run their kitchens and share knowledge, to how restaurants communicate with customers, source ingredients and manage their environmental footprint, sustainability and good business practice are at the heart of The Good Food Nation Manifesto.
Steve Brown, Coordinator of the Scottish Slow Food Chefs’ Alliance and General Manager at the Edinburgh School of Food & Wine, has been a driving force behind the initiative and this week praised Nourish Scotland for opening up the conversation about the values and practices that prevail in the hospitality industry.
He said, “Having worked in the hospitality industry for more than 20 years, I have seen my share of poor behaviours and actions. I’m enthused to see a changing landscape; one of collaboration, creativity and camaraderie in many kitchens across the country.
“The Manifesto of Chefs and Cooks is crucial to encourage everyone to achieve, maintain and strengthen the values it contains, and to work together to ensure that the industry offers positive experiences for its members while supporting local business and protecting the environment around us.”
Derek Johnstone (pictured), Head Chef at Borthwick Castle, said, “This is a really positive step in the right direction for the whole hospitality industry, all across Scotland. The Manifesto of Chefs and Cooks ties in perfectly with our ethos at Borthwick Castle – from managing our environmental footprint, to working with local suppliers. I’m delighted to pledge my support.”
Which licensee worth his or her salt isn’t looking for an opportunity to meet with suppliers, network with others to share ideas and inspiration, and learn about the latest trends from across the industry all under one roof?
That’s why ScotHot at the SEC Glasgow is where you should be hotfooting it to from 13 – 14 March 2019. It’s Scotland’s premier showcase for food, drink, hospitality and tourism and, in collaboration with Scottish Tourism Month, ScotHot is the Scottish hospitality and catering sector’s largest and most comprehensive trade event.
ScotHot is attended by more than 7,000 key decision makers from the Scottish food, drink, hospitality and tourism industries. Over the course of two days, ScotHot 2019 features more than 200 curated exhibitions from hospitality operators and suppliers, educational talks from key industry figures, and demonstrations from some of the country’s leading chefs, culminating in the hotly anticipated Scottish Culinary Championships.
Browse goods, sample products and book services – ScotHot’s extensive exhibitor space is a one-stop shop for industry professionals to network and conduct business. With exhibitors arriving from throughout the UK, as well as Ireland, the Netherlands, Italy and the United States, this year’s event is set to be one of the largest and most comprehensive yet. Exhibitors in 2019 include SIMS Automatics, Alliance Scotland, Elite Contract Furniture, Fishers, InStock, Valentines and Clear Brew.
According to ScotHot, 61% Of visitors that attended ScotHot do not attend any other event, the event has 7,000 attendees and counting, while 63% of visitors place orders with exhibitors. It also reports that 74% of attendees are owners, directors, managers and executive chefs and 78% of visitors in 2017 plan to return in 2019. According to one testimonial, “It’s cutting-edge. If you don’t go to ScotHot you will have to trawl through magazines, articles, and the internet. It’s all under one roof at ScotHot – get a coffee and have a look around for a couple of hours”
The Spotlight Stage, in partnership with Scottish Tourism Alliance, features a packed programme of expert speakers from some of Scotland’s leading hospitality and tourism businesses, who will share their experiences and insights on some of today’s hot topics. Key themes within this year’s programme include staff retention and training, social media, brand relationships, waste management, and mental health.
Highlights include ‘Teamwork Makes The Dream Work’, a gameshow-style panel presented by Scottish Tourism Alliance CEO Marc Crothall, where three couples working in hospitality will share the secrets of their success; and ‘Talking About It: Mental Health in Hospitality’, a panel discussion with leading industry figures, chaired by broadcaster and journalist Stephen Jardine.
Each session at the Scottish Tourism Alliance Spotlight Stage seats up to 70 delegates. Spaces will be available to book on the ScotHot website in advance of the show.
Ross Carter, Event Director for ScotHot, said, “The Spotlight Stage embodies the real spirit of ScotHot – educational, informative, immersive and entertaining. We’re delighted to roll out the Spotlight Stage Programme in collaboration with the Scottish Tourism Alliance, and we’re really looking forward to hearing from our programme of industry leaders.”
Building on the success of its debut at ScotHot 2017, the Staff Canteen Live is returning to ScotHot with an action-packed demonstration programme, showcasing the culinary skills of some of the UK’s leading chefs. Watch each chef make one of their star dishes live whilst answering questions from the session presenters – you’ll even have the opportunity to enjoy a taste of the dish each chef creates and take part in Q&A sessions to learn more about their techniques. Heading for the stage are Peter McKenna, the chef owner of The Gannet in Glasgow, Lorna McNee from Restaurant Andrew Fairlie at Gleneagles. Also on stage will be Scott Smith from Fhior and closing the show is MasterChef: The Professionals finalist Dean Banks.
They will be joined by Jonathan MacDonald, head chef and owner of Ox and Finch in Glasgow; Jamie Scott, The Newport, in Fife; Stuart Ralston the chef owner at Aizle in Edinburgh and Nick Briggs (head chef of Michelin-starred The Peat Inn in Fife, where he has worked for five years). and Geoff Smeddle, also from The Peat Inn in Fife.
Hot topics being debated this year are ‘Scotland’s Food Tourism Strategy – Farm to Plate; Keeping it Local, The Future of Staffing in Hospitality, Teamwork makes the Dream Team Work; Disrupting the Future; Marketing Musts: A Social Media Masterclass; Talking About It: Mental Health in Hospitality and Our Future World, the Challenge, the Opportunity.
The Staff Canteen Live will be showcasing all eight chefs across the two days, each cooking a dish from their menu and taking questions from the audience at the end of the demo. They will also be handing out samples of the dish.
Dan Newman, managing director of The Staff Canteen, said, “We are delighted to be back in Scotland at the leading hospitality show, ScotHot. Our Live stage showcases some of the very top chefs doing what they do best. Add to this our market leading partners and The Staff Canteen Live is on track to be another huge success.”
Join the Liquid Academy and delve into the latest global drinks’ innovations. What will the next big trend be? How can your business prepare for the challenges that lie ahead in the drinks industry? Whatever your questions may be, Liquid Academy Live has the answers.
Over the course of two days at ScotHot, Liquid Academy Live’s calendar of inspiring speakers will discuss innovation and development across Scotland’s drinks industry. Don’t miss ‘Ready Steady Cocktail’, where 10 of Scotland’s top bartenders from leading hotels and bars will go head to head in the ultimate cocktail crafting competition. Two rounds of 10-minute challenges will result in 10 cocktails ready to be judged by both the audience, and Liquid Academy Live’s very own panel of experts. This will be a true test of each bartender’s on-the-spot creative abilities, and a chance to see the country’s finest bartenders shaking up some exciting new concoctions. One such speaker is Laura Willoughby MBE, co-founder of Club Soda, the Mindful Drinking Movement, with Drinks Health is Wealth.
Scott Gemmell, Chairman of the Scottish Hospitality Academy, and MD at the LA Group and Liquid Academy will be working alongside three brand owners within this feature, all in harmony with three leading soda companies, to present A Journey with Gin – ‘Just the Tonic’.
New to ScotHot for 2019 is The Covered Market, developed in partnership with Scotland Food & Drink. The Covered Market was designed following feedback from previous year’s visitors, who placed raw ingredients and meeting the producers behind their creation as one of the key reasons for their attendance. For ScotHot 2019, this cost-effective area will feature high quality products from artisan businesses across six specialist categories: bakery, butchery, dairy, fresh fish, fresh produce, and herbs, spices and pulses.
The event’s pinnacle, the 33rd Scottish Culinary Championships highlights the skills of Scotland’s next generation of top chefs, with awards presented for ‘Scottish Chef of the Year’ and ‘Scottish Junior Chef of the Year’. Sponsored by The Federation of Chefs Scotland, the Scottish Culinary Championships provides an opportunity for chefs of all ages to display their skills both in Live Theatre and Culinary Arts.
Nearly 60% of people working in Scotland’s hospitality industry have experienced mental health problems at work, a new national survey has revealed.
The study, commissioned by trade event ScotHot found that 57% of respondents had experienced mental health issues in the workplace including stress, depression and anxiety.
More than 500 people currently employed in the hospitality sector responded to the survey, with 41% reporting that working in the industry had negatively affected their mental health.
Long hours, a lack of work-life balance and the demands of working in a high-pressure environment were cited as the top three causes of work-related stress in Scotland’s hotels, bars and restaurants.
Full details of the study and its findings will be announced at ScotHot on Thursday (14 March) as part of a live panel debate on the Scottish Tourism Alliance Spotlight Stage. Staff from across Scotland’s hospitality sector are invited to join in the discussion in person, or on social media using the hashtag #ScotHot19.
Chaired by broadcaster and journalist Stephen Jardine, ‘Talking About It: Mental Health in Hospitality’ will bring together a panel of leading industry figures to discuss the study, and examine what can be done to improve and promote positive mental health throughout Scotland’s hospitality sector.
Stephen will be joined for Thursday’s panel discussion by Gary Macdonald, Mental Health Community Partner at the Department for Work and Pensions; Gordon McIntyre, Associate Dean for Hospitality and Tourism at City of Glasgow College; Giovanna Eusebi, Owner of Eusebi Deli in Glasgow, and Stuart Ralston, Chef Patron of Aizle Restaurant in Edinburgh.
The results of ScotHot’s survey follows the launch of Hospitality Health, a new Scottish charity set up to support the wellbeing of staff and students across the industry. Hospitality Health was founded by Gordon McIntyre, who praised ScotHot’s focus on mental health ahead of his participation in Thursday’s panel discussion.
Gordon McIntyre, Chairman at Hospitality Health, said, “The health and wellbeing of people working in the hospitality industry must be a priority for employers. We need to put mental health at the top of our agenda, and let staff see that this is something we take seriously.
“By launching Hospitality Health, our aim is to encourage more staff to eat well, take regular exercise and drink responsibly. If we can help each and every person working in the industry to become physically and mentally healthier, whilst maintaining our love and passion for hospitality, our sector will not only be a more positive place for everyone, but also more sustainable.
“It’s so encouraging to see ScotHot focusing on such an important topic at this year’s event, and I hope the study findings will encourage even more employers to make the small differences which can deliver big changes for their staff.”
Ross Carter, Event Director for ScotHot, said, “This study was commissioned to provide some up-to-date statistics on mental health in Scotland’s hospitality industry, to highlight the pressures faced across the sector and to identify what we can do to help. Our survey found that 75% of respondents have worked in the industry for more than 10 years – with this in mind, we need to focus not only on making jobs in hospitality more appealing and less stressful for young people, but also on ensuring that professionals who have dedicated their careers to working with food and drink have access to appropriate levels of support.
“We feel it’s time for a wider, industry-specific discussion, and that’s where ScotHot 2019 comes in. While these statistics make for serious reading, it’s important to recognise the positive work which is already being carried out to make mental health a priority across Scotland’s hospitality industry, and focus our discussions on what else can be done to make the sector a healthier, happier place for everyone. By putting mental health centre of the Scottish Tourism Alliance Spotlight Stage, we’re aiming to encourage more employers and employees to make their health a priority as part of ScotHot 2019.”
ScotHot takes place this week, the 13thand 14th of March, at the Scottish Event Campus (SEC) in Glasgow.
ScotHot the top trade show for Scotland’s food, drink, tourism and hospitality industries, is returning to Glasgow’s SEC (formerly SECC) from 15 – 16 March.
The two-day event will see 200 exhibitors showcase a wide variety of food and drink products as well as catering equipment and tourism and hospitality services.
The Spotlight Stage will provide advice to help licensees improve their business, through live presentations, demonstrations and debates featuring successful hoteliers, restaurateurs and industry experts.
The Staff Canteen Live will welcome eight Michelin-starred chefs to present demonstrations and take part in Q&As, while Liquid Academy Live will also offer licensees drinks tastings, tips and tricks.
ScotHot is free to attend but attendees must register in advance at www.scothot.co.uk.
It runs from 9am – 6.30pm on Wednesday 15 March and 9.30am – 4.30pm on Thursday 16 March. Visit the ScotHot website for more information.