I was lucky when Joe Queen joined my Scottish Gourmet team over a decade ago as head chef. Alas he was unable to commit more than
eight months to our mail order company, as he had another contract awaiting. But he was outstanding. Just how extraordinary and outstanding I found
again at the end of May, when, with Cathy Cursiter and Martin Irons, we attended the CIS Excellence Awards Dinner in Glasgow's Hilton. This celebrates
the best of Scottish hospitality and catering, so we expected something good.
You see Joe was in charge of the meal that night. Well, you know how catering for any large number can be particularly difficult.
I've had rotten meals at awards dinners even in The Dorchester... when Anton Mossiman was boss man in their kitchen.
But there was only brilliant food for 500 diners in Glasgow from Joe's Hilton team, and here's a tiny taster to make you
jealous:---
Hors d'oeuvres were made up of Mull langoustines frites and marinated scallops. With them the superb Uig smoked
salmon was accompanied by quails eggs, asparagus and pancetta, creating a colourful Hebridean platter.
Then a superb light smoked-chicken veloute with saffron blew our corporate socks off.
A tapenade crusted loin of lamb came with a white onion and pancetta puree. Also there was braised shoulder of
lamb (as perfect as could be), with spring vegetables, a subric mousseline, dauphinoise poatoes, and a Madeira jus. How did they
manage to serve the loin of lamb so pink?
A Blackforest torte with (yummy!) Morello cherry ice cream had a Kirsch foam; then we went on to enjoy a cheese
board from Arran, with sweet grapes and excellent oatcakes.
Coffee and petit fours followed, about 2 hours after starting, and throughout we'd had a S. African Chenin
Blanc, and a Chilean Central Valley Cabernet Sauvignon. Highland Spring water and Whyte and Mackays miniatures added to the table
choice, but I'd drawn the short straw and was driving!
The Food Trust nominee for The Sustainable Business Award, the New Lanark Mill Hotel came in as runner-up,
which was great for the team there with proud manager John Stiratt. But with a meal like that we all felt we'd won gold and gone
to Heaven. Well done to Joe Queen.
Arthur J A Bell
