Top chefs team up for NE sensory charity

Paul Whitecross, Neil Skene from NESS, Ross Spence and Ross Cochrane
Paul Whitecross, Neil Skene from NESS, Ross Spence and Ross Cochrane

Four of Scotland’s most respected chefs are combining their expertise to create a feast designed especially to excite the senses.

The executive chefs from The Marcliffe Hotel & Spa, Trump International, Pompadour by Galvin and The Rothesay Rooms are set to tantalise the tastebuds of guests at Savour 2018.

The dinner, being hosted at the Marcliffe on Saturday, March 24, is set to be a sensory sensation with each of the chefs cooking up a course each to deliver a stunning menu showcasing Scotland’s finest produce.

The event will also raise funds for local sensory charity, North East Sensory Services, which supports people of all ages from babies to grandparents, who are born deaf or blind, and those who have sight and/or hearing loss.

It is the second year of the event and the chefs, Ross Spence from The Marcliffe, Paul Whitecross from Trump International, Daniel Ashmore from Pompadour by Galvin in Edinburgh, and Ross Cochrane from The Rothesay Rooms in Ballater will work together to develop a sensory menu for guests to taste, smell, see and enjoy.

Paul Whitecross, who has cooked for the President of the United States and Pavarotti and is a member of the World Master Chef Society, said: “Savour 2017 was great fun and together we produced a superb dinner which really tantalised the taste buds. Trump International is a keen supporter of local charities and we are confident this event will raise a lot of money and produce an unforgettable evening.”