Food: Royal Academy of Culinary Arts and City of Glasgow College Dinner

Culinary Arts Menu

Dinner across the decades

Wednesday night saw Mrs Foodie at City of Glasgow college for a unique dinner with Royal Academy of Culinary Arts.

This was a one-off event in the City of Glasgow college’s new city centre training restaurant, which retains the name of the old restaurant: Scholars.  Have you been to Scholars? It really is a hidden gem. We hadn’t been to the new site, as it’s been sold out for ages, but did review the original Scholars some years ago.

The event was a four-course dinner prepared by the students in collaboration with some of the country’s most talented chefs.  These were Andrew Hamer, founder of Wild Thyme Event Catering; Alan Matthew, Executive Chef at Trump Turnberry; Martin Hollis, Executive Chef of The Old Course Hotel; Ross Sneddon, Executive Pastry Chef at The Balmoral and Roy Brett, Chef / Patron of Ondine. Managing the Front of House and service will be Alan Hill, Food Retail Director and Elaine Watson both from Gleneagles.

chefs glasgow college culinary arts dinner chefs glasgow college culinary arts dinner

Each chef was responsible for one course, working in the kitchen ahead of the event to teach the students, who are on the HND Professional Cookery course how to create their dish. Each chef took inspiration from a different decade to design a course based on an iconic or popular dish from that period.

Culinary Arts Menu

Jeff Bland, Michelin-starred Executive Chef at The Balmoral Hotel in Edinburgh is the Chairman of the Royal Academy in Scotland and explains what the event is all about:

“One of the main remits of the Academy is to educate and encourage the next generation of hospitality professionals, so what better way to motivate and inspire some of Scotland’s young chefs than give them the opportunity to work alongside some of the best mentors in the country. City of Glasgow College’s new restaurant is an awe-inspiring venue with chef lecturers dedicated to giving our young people the very best training and education and we are delighted that they have invited us to host this special event.”

Principal and Chief Executive City of Glasgow College, Paul Little said: “We are delighted to welcome The Royal Academy to our world-class training restaurant within our incredible new City campus.  These high profile events allow us to showcase the amazing talent within our college as well as giving our students a truly unique experience. I’m sure the imaginative gastro menu will inspire our many future chefs too.”


Wines and service

Elaine Watson and Alan Hill, Gleneagles



Martin Hollis, Old Course Hotel, St Andrews


Prawn Cocktail (1970s)

Home smoked langoustine, avocado, cognac sauce, Bloody Mary sorbet and langoustine fritter

Andrew Hamer, Wilde Thyme

Prawn cocktail
Prawn Cocktail


Classic Fish Soup (1990s)

Rouille, Croutons and Comte

Roy Brett, Ondine

fish soup


Supreme of Chicken Maryland (1980s)

Sweet corn soufflé, banana fritter, crisp chicken and kale crisps

Alan Matthew, Trump Turnberry

chicken maryland


Maracaibo 65%, peanuts and passion fruit (2000s)

Maracaibo 65%, peanut nougatine and passion fruit cremeaux

Ross Sneddon, The Balmoral



Petit Fours

Kenneth Hett with City of Glasgow College HND Profesional Cookery Students


Each course was paired by wines, which were expertly chosen.

It was a great night to support the hospitality industry and let’s hope there are more events like this to motivate the students. We’ll certainly keep you informed if there is!




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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1 Comment

  1. Chris Berry - Scrumptious Scran

    That looks like a great evening, with – judging by the pictures – some very talented chefs of the present and future. Really like the idea of the “Dinner Across the Decades” theme, and the opportunities therein to deconstruct/update a few classic dishes. Live a stone’s throw from the catering and hospitality campus for Edinburgh College, so based on this review will definitely keep an eye out to see if something similar happens there at some point. Thanks for posting!

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