Winners
Coffee Shop of the Year
- Winner KitschnBake
- Pacamara
- Parlour Cafe
Coffee Shop of the Year
The judges will look for the coffee shop which is best able to create an outstanding customer experience — a warm welcome, high quality coffee and/or tea plus a range of other drinks, tasty food made from fresh, local produce, all served with an excellent level of customer service. Entries will be judged on the following criteria: Style and experience, value/affordability, customer service, accessibility and facilities, quality of offering.
Shortlist
- Winner KitschnBake
- Pacamara
- Parlour Cafe
Street Vendor of the Year
- Highly Commended Artisana Vintage Mobile Tea Room
- Wild and Smoky
- Lov Events
- Winner The Cheesy Toast Shack
Street Vendor of the Year
Good food on the go has become an important part of modern living and as such the demand for street food and impromptu pop-ups has never been greater. The judges will be looking for someone who’s bringing something unique to the table Entries will be judged on the following criteria, innovative concept and product offering, vehicle/pop-up design and branding, use of local produce , customer service, overall presentation.
Shortlist
- Artisana Vintage Mobile Tea Room
- Wild and Smoky
- Lov Events
- Winner The Cheesy Toast Shack
Fine Dining Restaurant
- Café Tabou
- Winner Gordons Restaurant
- The Tayberry
Fine Dining Restaurant
This venue should be the very best of Scottish hospitality and cuisine; displaying the use of fresh and local ingredients with flair, imagination and expertise. Diners will not hesitate to travel many miles for this gastronomic experience. Entries will be judged on the following criteria: An exciting and innovative menu which stands out from competitors, emphasis on local produce or ingredients, extensive wine list or drinks menu with food pairing options , décor/ambience, customer service.
Shortlist
- Café Tabou
- Winner Gordons Restaurant
- The Tayberry
Chef of the Year
Sponsored By:
- Adam Newth – The Tayberry
- Garry Watson – Gordon's Restaurant
- Winner Paul Newman – Thyme at Errichel Restaurant
Sponsored By:
Visit SRUC WebsiteChef of the Year
The Chef of the Year is someone who has devoted him or herself to the cause of serving the best possible food. They will demonstrate technical ability, use of seasonal ingredients, an understanding of how flavours work together and a flair for presentation. Above all, we are looking for passion – that magic ingredient that defines true greatness in the kitchen. Entries should come from all areas of the hospitality business, including hotels, restaurants and pubs. Entries will be judged on the following criteria: Chefs are invited to submit a menu consisting of three courses. The judges would like a description of the menu detailing: concept, sourcing , balance, seasonality.
Shortlist
- Adam Newth – The Tayberry
- Garry Watson – Gordon's Restaurant
- Winner Paul Newman – Thyme at Errichel Restaurant
Crafts Drinks Producer of the Year
- 71 Brewing
- Winner Cairn o Mohr
- Gin Bothy
- Law Brewing Co
Crafts Drinks Producer of the Year
This category is open to any independently owned business that can demonstrate success in the alcoholic and/or soft drinks market. Judges will be looking for a commitment to locally sourced products where possible; sustainable practices and robust processes and a sound marketing strategy. Entries will be judged on the following criteria: consistent innovation, product placement in the market, commitment to the local supply chain, strategy for growth.
Shortlist
- 71 Brewing
- Winner Cairn o Mohr
- Gin Bothy
- Law Brewing Co
Local to Global
Sponsored By:
- Winner Mackays Ltd
- Mackie's at Taypack
- Summer Harvest
Sponsored By:
Visit Fife Trade Partnership as part of Tay Cities Trade Partnership WebsiteLocal to Global
This category is for a food, drink or hospitality business that has an established a presence in international markets and continues to grow. Entries will be judged on the following criteria: Strategy to develop and grow in export markets. How you have overcome export challenges and have shown a clear commitment to international trade. Export growth – please provide figures showing increase in export revenues over the past two years.
Shortlist
- Winner Mackays Ltd
- Mackie's at Taypack
- Summer Harvest
New Talent/Rising Star
Sponsored By:
- Calum Runciman , The White Goose
- Highly Commended Euan Welsh , Restaurant Andrew Fairlie
- Jason Miles , Scran Fitness
- Winner Lewis Pickett , WeeCook Kitchen
Sponsored By:
Visit Brakes WebsiteNew Talent/Rising Star
This category is open to anyone who works in the sector and is open to any person aged between 16 and 25 on December 31 2017 The judges are looking for someone who combines raw talent with real skill. Individual could either enter themselves or be nominated by an employer, colleague or mentor. Entries will be judged on the following criteria, proof of contribution to the workplace, performance excellence, commitment to personal development and progression, passion for chosen path.
Shortlist
- Calum Runciman
- Euan Welsh
- Jason Miles
- Winner Lewis Pickett
Farm to Fork Award
Sponsored By:
- Winner Ardross Farm Shop
- Highly Commended Puddledub
- Summer Harvest
- The Little Herb Farm
Sponsored By:
Farm to Fork Award
Entries are welcome from producers of fruit, vegetable, eggs or meat. Judges are looking for individuals or businesses with the ability and vision to produce and market quality food and drink products in this region. These are growers and producers who are passionate about what they do and who have the talent and skill to grow, develop and market an outstanding and commercially scalable food and drink product. Entries will be judged on the following criteria: brand concept and development, commitment to highest production standards, market penetration, commitment to sustainable practices in production.
Shortlist
- Winner Ardross Farm Shop
- Puddledub
- Summer Harvest
- The Little Herb Farm
Mixologist / Sommelier of the Year
Sponsored By:
- AJ - Jam Jar
- Chris Smith – Bruach Bar
- Winner Julie Lewis – The Adamson
Sponsored By:
Visit Eden Mill WebsiteMixologist / Sommelier of the Year
This award is for the top bar person of Courier Country. The winner will have an in-depth knowledge of the wine and cocktails they serve and be able to pour the perfect drink. Mixologists should be able to demonstrate flair and imagination in designing and making new cocktails to please customers. Entries will be judged by the following criteria: depth of knowledge of wine / cocktails being served, commitment to customer service, signature cocktail.
Shortlist
- AJ - Jam Jar
- Chris Smith – Bruach Bar
- Winner Julie Lewis – The Adamson
Pub of the Year
- Clarks on Lindsay Street, Dundee
- The Fort - Broughty Ferry
- Winner The Pitcairngreen Inn - Perthshire
- Three Bellies Brae - Kirriemuir
- Uisage - Murthly
Pub of the Year
Nominees are accepted for fantastic pubs /pub restaurants across Courier Country which have created a distinct and high quality offering for their customers.
Common to all finalists will be great standards of customer service, an understanding of the market and a good range and standard of drinks – both alcoholic and non-alcoholic, The Pub of the Year shall also have a character and charm that makes a visit enjoyable and memorable.Courier readers will be invited to nominate in this category.
The shortlist will consist of the pubs with the most popular votes.
Shortlist
- Clarks on Lindsay Street, Dundee
- The Fort - Broughty Ferry
- Winner The Pitcairngreen Inn - Perthshire
- Three Bellies Brae - Kirriemuir
- Uisage - Murthly
The Menu Food and Drink Awards
The Event
THE MENU FOOD & DRINK AWARDS
The Courier’s The Menu Food & Drink Awards will celebrate and recognise the best producers and purveyors of quality food and drink, with emphasis on originality, entrepreneurial flair and innovation across the Dundee, Perthshire, Fife and Angus area.
Hosted at a prestigious Old Course Hotel, St Andrews on the 15th March 2018, the awards ceremony will not only celebrate the winners but will also showcase five courses from five top chefs in the area. Each course will be a celebration of the individual chef, and very much served in style, with complementing wine.
For more information please contact Kim McMurray kmcmurray@dctmedia.co.uk or call 01382 575369.
Endorsements
Endorsed by Scotland Food & Drink
“Scottish food and drink is celebrated across the world and each region has its own diverse and exciting offering. The Menu Food and Drink Awards are a fantastic way to shine a light on the exceptional quality of produce available in Tayside, as well as celebrate those who are championing it.”
Fiona Richmond, Head of Regional Food at Scotland Food & Drink
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Brand Ambassador Vicki Munro
Vicki Munro is the Programme Leader and Lecturer in Professional Cookery at SRUC, joint Chair for the Scottish Hospitality Tourism Association and a board member of the Federation of Chefs Scotland.
Vicki works closely with SRUC Research and SAC Consultancy. The education provision within her section at SRUC utilises the synergy of these functions and encourages the professional cookery students to consider the concept of ‘plough to plate’ – with an emphasis on seasonal Scottish products.
Vicki’s enthusiasm is equal to her commitment to provide her students with the best learning and training experience possible by adding value to the skills and knowledge required by employers in an exciting and ever evolving industry.
The ambition of the Hospitality team at Elmwood is to continue growing and working closely with food producers, caterers and entrepreneurs at local, national and international levels. She is focussed on innovation, sustainable product development, and education within the hospitality, agriculture and rural sectors.
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Venue
Old Course Hotel
Bordering the renowned 17th Road Hole of the Old Course, the Old Course Hotel overlooks the famous links courses, the West Sands Beach and the beautiful Scottish coastline. This prestigious AA Five Star-awarded hotel has 144 rooms including 35 suites and is recognised as one of Europe’s leading resorts. The Old Course Hotel features a combination of classically elegant and contemporary interiors, and French designer Jacques Garcia designed many of the hotel’s suites. Located just a short stroll from the historic university town of St Andrews, it’s a great vacation spot for golfers and non-golfers alike.
Find out More
The Judges
Andrew Scott
Director, Victus Consultancy
Visit Website
Graeme Broom
Wine Development Manager, Wine Importers
Visit Website
Ian Gibb
Sector Manager for Food Studies and Hospitality, University of the Highlands and Islands Perth College
Visit Website
Ian MacDonald
Food and Beverage Manager, St Andrews Links Trust 'The Home of Golf'
Visit Website
Martha Bryce
Founder, Martha Bryce PR
Visit Website
The Chefs
Martin Hollis
Executive Chef, Old Course Resort
Visit Website
Jamie Scott
Head Chef, The Newport
Visit Website
Praveen Kumar
Chef Owner, Tabla
Visit Website
Eden Sinclair
Chef Owner , Sinclair's Kitchen
Visit Website
Graham Paulley
Head Chef, Apex City Quay Hotel & Spa
Visit Website
Sponsors and Partners
The Fife Trade Partnership as part of Tay Cities Trade Partnership offers support whether your ambition is to trade across Scotland, with the rest of the UK or internationally and whatever stage you are at in your business journey. The partnership, led by Fife Council Economic Development, Scottish Development International, Business Gateway Fife and Fife Chamber of Commerce, is an integrated, ‘one-stop-shop’ service to help you get your goods and services to market. Find out more here
Visit Fife Trade Partnership as part of Tay Cities Trade Partnership website
Highland Game supplies premium venison from the Highlands.
Our venison is unique due to its natural origin – it is exclusively selected for the UK market from approved suppliers who meet our stringent demands for excellent quality control and can provide full traceability. The venison is cut and processed to the highest standard in our custom designed processing plant which has 100% Meat Hygiene Inspection, Quality Assured Processor, SQWV, EC approval and BRC accreditation.
Venison is pure and natural, as free range and organic as only wild produce can be – sourced from deer that have been free to graze and roam wild in the Highlands.
Venison is remarkably low in cholesterol and saturated fat. It is a pure meat and completely free from salt and other additives in its natural state. Whilst venison contains all the nutritional values of other meats, the fat content is the lowest of all red meats – HALF that of Lamb, and a Quarter that of Beef. It is exceptionally rich in protein, essential vitamins and minerals, and is a particularly rich source of vitamin B-complex (B-complex vitamins help the body release energy from food, and are involved in functions such as appetite control, vision, healthy skin, a healthy nervous system and red blood cell formation), making it an ideal food source to include in a well-balanced diet.
In fact, venison is so highly nutritious that even when serving a smaller portion that the recommended daily allowance for traditional meats, will provide the same feeling of satisfaction but with higher levels of nutrition.
Highland Game has won several awards:
The Supreme Award 2004, Scottish Food & Drinks Excellence Award
The Best Meat Award 2004, Scottish Food & Drinks Excellence Award
The Best Direct Marketing Award 2005, Scottish Food & Drinks Excellence Award
The Healthy Living Award 2006, Scottish Food & Drinks Excellence Award
The Outstanding Small Business Award in UK 2010, The IGD National Food Industry Awards
The Gold Q Award & The Fresh Meat Award 2010, The National Quality Food Industry Awards
The Success Through partnership Award 2015, Scotland Food & Drink Excellence Awards
Visit Highland Game websiteBrakes Scotland the leading foodservice supplier is committed to the industry. We have 639 employees in Scotland and the company serves over 11,000 corporate and independent customers including G1 Group and Crieff Hydro Family of Hotels as well as the majority of schools and hospitals in Scotland. Suppliers range from Rannoch Smokery, Mrs Tilly’s tablet, Supernature rapeseed oils and Stoats to Mackie’s, Graham’s The Family Dairy and Macsweens. The company also now offers alcoholic beverages from Scottish gin to over 100 Scottish craft beers. For more information please visit www.brake.co.uk/scotland
Visit Brakes websiteSponsored by Angus Council and Perth & Kinross Council as part of the Tay Cities Deal.
Angus Council and Perth & Kinross Council are working together on a number of projects which aim to bring sustainable growth and greater prosperity to our food and drink industry. This includes work under the Tay Cities Deal with our partners in Dundee and North East Fife that aims to secure investment from Scottish and UK Governments to support local skills development and infrastructure projects. We are also establishing closer working across the region allowing better access for local business to the support it needs.
The Eden Mill story started with a mission to revive the lost art of distilling and brewing in St Andrews. As Scotland’s first single-site distillery and brewery, making gin, whisky and beer, Eden Mill spirit is created by our distillers in copper pot-stills and exhibits a wide range of flavours from botanicals sourced from the local area, as well as from around the world. As creators of craft gin, whisky and beers, our team of distillers have the opportunity to marry the best practices from all these disciplines. Our team is challenged with applying modern techniques and understanding to time honoured traditional methods. An appreciation of the intricacies of barrel aging and quality wood is one benefit we enjoy from this special status. We apply this in order to develop truly innovative creations, such as our bourbon-aged Oak Gin. Sharing our passion is not a glib marketing slogan for our team. It is simply what we love doing. We hope you can join in and enjoy the journey with us. Be part of the birth and evolution of something really special.
Visit Eden Mill websiteScotland’s Rural College (SRUC) is a unique institution offering courses that relate to the ways in which we make use of the land and the natural resources around us. We have six campuses across Scotland offering courses from agriculture to hospitality and a huge variety of exciting and relevant topics in-between.
SRUC is a world-renowned institution which draws upon cutting edge knowledge from our research and consultancy activities, ensuring our courses are tailored and shaped to meet the current and future needs of industry. All of our courses provide the knowledge and practical skills required to thrive in the workplace.
Visit SRUC website
Visit Vision Events Glasgow website
Simon Howie was born and bred in Dunning, where the factory is based and where he still lives today. From a local butcher in the village aged just 19 the business has grown from strength to strength and now in addition to their two award winning butcher shops supply meat to Michelin starred chefs, National Hotel companies and their retail lines to the big six UK supermarkets.
Visit Simon Howie website
The Fife Trade Partnership as part of Tay Cities Trade Partnership offers support whether your ambition is to trade across Scotland, with the rest of the UK or internationally and whatever stage you are at in your business journey. The partnership, led by Fife Council Economic Development, Scottish Development International, Business Gateway Fife and Fife Chamber of Commerce, is an integrated, ‘one-stop-shop’ service to help you get your goods and services to market. Find out more here
Visit Fife Trade Partnership as part of Tay Cities Trade Partnership website
Highland Game supplies premium venison from the Highlands.
Our venison is unique due to its natural origin – it is exclusively selected for the UK market from approved suppliers who meet our stringent demands for excellent quality control and can provide full traceability. The venison is cut and processed to the highest standard in our custom designed processing plant which has 100% Meat Hygiene Inspection, Quality Assured Processor, SQWV, EC approval and BRC accreditation.
Venison is pure and natural, as free range and organic as only wild produce can be – sourced from deer that have been free to graze and roam wild in the Highlands.
Venison is remarkably low in cholesterol and saturated fat. It is a pure meat and completely free from salt and other additives in its natural state. Whilst venison contains all the nutritional values of other meats, the fat content is the lowest of all red meats – HALF that of Lamb, and a Quarter that of Beef. It is exceptionally rich in protein, essential vitamins and minerals, and is a particularly rich source of vitamin B-complex (B-complex vitamins help the body release energy from food, and are involved in functions such as appetite control, vision, healthy skin, a healthy nervous system and red blood cell formation), making it an ideal food source to include in a well-balanced diet.
In fact, venison is so highly nutritious that even when serving a smaller portion that the recommended daily allowance for traditional meats, will provide the same feeling of satisfaction but with higher levels of nutrition.
Highland Game has won several awards:
The Supreme Award 2004, Scottish Food & Drinks Excellence Award
The Best Meat Award 2004, Scottish Food & Drinks Excellence Award
The Best Direct Marketing Award 2005, Scottish Food & Drinks Excellence Award
The Healthy Living Award 2006, Scottish Food & Drinks Excellence Award
The Outstanding Small Business Award in UK 2010, The IGD National Food Industry Awards
The Gold Q Award & The Fresh Meat Award 2010, The National Quality Food Industry Awards
The Success Through partnership Award 2015, Scotland Food & Drink Excellence Awards
Visit Highland Game websiteBrakes Scotland the leading foodservice supplier is committed to the industry. We have 639 employees in Scotland and the company serves over 11,000 corporate and independent customers including G1 Group and Crieff Hydro Family of Hotels as well as the majority of schools and hospitals in Scotland. Suppliers range from Rannoch Smokery, Mrs Tilly’s tablet, Supernature rapeseed oils and Stoats to Mackie’s, Graham’s The Family Dairy and Macsweens. The company also now offers alcoholic beverages from Scottish gin to over 100 Scottish craft beers. For more information please visit www.brake.co.uk/scotland
Visit Brakes website
Sponsored by Angus Council and Perth & Kinross Council as part of the Tay Cities Deal.
Angus Council and Perth & Kinross Council are working together on a number of projects which aim to bring sustainable growth and greater prosperity to our food and drink industry. This includes work under the Tay Cities Deal with our partners in Dundee and North East Fife that aims to secure investment from Scottish and UK Governments to support local skills development and infrastructure projects. We are also establishing closer working across the region allowing better access for local business to the support it needs.
The Eden Mill story started with a mission to revive the lost art of distilling and brewing in St Andrews. As Scotland’s first single-site distillery and brewery, making gin, whisky and beer, Eden Mill spirit is created by our distillers in copper pot-stills and exhibits a wide range of flavours from botanicals sourced from the local area, as well as from around the world. As creators of craft gin, whisky and beers, our team of distillers have the opportunity to marry the best practices from all these disciplines. Our team is challenged with applying modern techniques and understanding to time honoured traditional methods. An appreciation of the intricacies of barrel aging and quality wood is one benefit we enjoy from this special status. We apply this in order to develop truly innovative creations, such as our bourbon-aged Oak Gin. Sharing our passion is not a glib marketing slogan for our team. It is simply what we love doing. We hope you can join in and enjoy the journey with us. Be part of the birth and evolution of something really special.
Visit Eden Mill websiteScotland’s Rural College (SRUC) is a unique institution offering courses that relate to the ways in which we make use of the land and the natural resources around us. We have six campuses across Scotland offering courses from agriculture to hospitality and a huge variety of exciting and relevant topics in-between.
SRUC is a world-renowned institution which draws upon cutting edge knowledge from our research and consultancy activities, ensuring our courses are tailored and shaped to meet the current and future needs of industry. All of our courses provide the knowledge and practical skills required to thrive in the workplace.
Visit SRUC websiteSimon Howie was born and bred in Dunning, where the factory is based and where he still lives today. From a local butcher in the village aged just 19 the business has grown from strength to strength and now in addition to their two award winning butcher shops supply meat to Michelin starred chefs, National Hotel companies and their retail lines to the big six UK supermarkets.
Visit Simon Howie website