Super College Chef prepares supper at No. 10

CoGC senior chef lecturer, Gary Maclean at Number.10

City of Glasgow College senior chef lecturer, Gary Maclean, took over 10 Downing Street’s kitchen to prepare a traditional Burns Supper for the Prime Minister, Theresa May.

Scottish guests from a variety of business sectors, food and drink suppliers, educational institutions and politics, joined the Prime Minister and her husband for a three-course meal in the State Dining Room.

Scotland’s National Chef and MasterChef: The Professionals 2016 winner Gary prepared a menu made of fresh produce from a range of Scottish suppliers. He said:

“I was incredibly honoured to cook for the Prime Minister and showcase the best Scottish produce, sourced from local farms and dairies.

“A Burns Supper is an institution in Scottish life and it was wonderful to be part of a celebration of the works of our national bard in Downing Street.”

The Prime Minister, who gave a welcome address to the guests, said:

“Scotland is a greatly valued part of our United Kingdom and its contribution to the UK is immense – economically, socially, and culturally.

“And Robert Burns is a great example of that, as one of our finest poets, famous world-wide.

“I very much look forward to the chance to celebrate a great poet, a great nation and an enduring Union.”

Some of the courses prepared by Gary were ones that impressed his MasterChef judges, including his chocolate pistachio Drambuie and raspberry shortbread dessert which secured him the 2016 title.

Gary was joined in Downing Street’s kitchen by fellow MasterChef contenders, Matthew Healy and James Villiers, and James McGuire, who works for Braehead Foods.

The food was provided by wholesalers’ Brakes Scotland and sourced from Scottish farms including Graham’s Dairy in Bridge of Allan, Farmlay Eggs in Aberdeenshire and Arran Dairies. It was distributed by Fresh Direct and Braehead Foods.