The Flavour of the Borders food fair at the Border Union Show is regarded as one of the finest in Scotland.
This year’s Fair is set to feature an impressive line-up of around 50 artisan food producers from around the country and in honour of the BUAS bicentenary, will also host a series of live cookery demonstrations by internationally renowned chefs on both days this weekend.
Amongst those demonstrating their culinary skills live on Saturday will be world-leading chef and restaurateur Albert Roux accompanied by Professional Masterchef winner and head chef at Greywalls, Derek Johnstone .
Also taking centre stage in the demonstration kitchen will be Steven Doherty, former Head Chef in Le Gavroche, Andrew Fairlie of Gleneagles, who holds the honour of running Scotland’s only two Michelin starred restaurant and, from closer to home, Neville Merrin the head chef at the Roxburghe Hotel.
Other local Borders chefs who will also participate include Ross Horrocks from the Caddy Mann in Jedburgh, Alan Reid of Windlestraw, Walkerburn and Kenny Coltman from Coltman’s, Peebles.
Ron Wilson, Secretary of the BUAS commented: “We are delighted to have such an incredible line-up of chefs taking part in this year’s Flavour of the Borders Food Fair. This will be a rare opportunity to see some of the country’s finest cooks in action and I am sure it will be exceptionally popular with visitors.”
Those fortunate enough to have purchased a ticket for the Bicentenary Banquet at the Border Union Show, taking place tomorrow evening, will have the opportunity to experience first hand the culinary expertise of the participating chefs, as Andrew Fairlie, Steven Doherty and Derek Johnstone, alongside Albert Roux’s Chef Consultant, Glen Watson, will create one course each for the banquet menu.
Ron Wilson explained: “The Bicentenary Banquet will be a once in a lifetime culinary experience with leading chefs each preparing a course at the dinner. Andrew Fairlie will start by serving a Ballotine of Salmon with fresh herbs, Glen Watson will create a Wild Mushroom Risotto and Steven Doherty will prepare the main of Border Spring Lamb. Derek Johnstone will finish the dinner by offering a Raspberry Assiette for dessert. Each course will also be matched with a wine specially selected by Silvano Giraldin, the General Manager at La Gavroche for moe than 30 years. It should be a wonderful and memorable occasion and with a menu packed with local produce, a very fitting way to help to mark our bicentenary year.”
The winner of the Bicentenary Border Union Roux Apprentice Award, a Borders College student who will receive a £6,000 Bursary from the BUAS plus six-months of training with Andrew Fairlie at Gleneagles, will also be announced at the end of the banquet.