Chefs to cook up a feast

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 and Spa, Trump International, Pompadour by Galvin and The Rothesay Rooms in Ballater are set to tantalise the tastebuds of guests at Savour 2018.

The dinner, at the Marcliffe on Saturday, March 24, will have each of them preparing a menu showcasing Scotland’s finest produce.

The event will also raise funds for the charity North East Sensory Services (NESS)

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.