image image image image
Chefs@school Sign up to work with our new Chefs@ school project to help Scottish children know more about their food and you will have a great experience. Since Chefs@ School launched in September we have had over 350 schools sign up and over 100 chefs sign up to the project. You can volunteer as little or as much time as you can give and you can get help and resouces from the team in the office. Sign up now
Join us Chef - Membership only £27.50 You don't have to be a head chef or work in fine dining to join the Federation. Its about being part of a group of like minded professionals who want to do their job to the best of their ability and to maintain standards in all sectors of the industry. Become a member of the Federation and support the industry in 2015. Membership costs just £27.50 a year and entitles you benefits including supplier discounts, FREE job advertising on the website, information and industry news. You can also be assured that all the money we raise is reinvested in the Industry in Scotland   Just click to join online!
College Members If you are thinking about studying to be come a chef we have college members across the length and breadth of Scotland providing excellent facilities for students. If you are a chef we would encourage you to build strong relationships with your local college helping and supporting them in training the chefs of the future. We will be working with our college members throughout the year to give them opportunities for workplacements brining in guest and specialist lecturers and assisting them in any way we can .  List of College members
Current FCS Members Job Vacancies  Our careers section has job listings from some of our members. We currently have vacancies posted in Edinburgh Aberdeen and Glasgow for CDP's, Head chef and Sous chef. OUr recruiters are some of the best to work for in the Uk so have a look. Don't forget if you are an FCS member advertising your vacancies is FREE as part of your membership fee. This e-mail address is being protected from spambots. You need JavaScript enabled to view it See vacancies

14th Annual CIS Awards Open for Entries

CIS-Excellence-Awards-logo-Entries and nominations for the 14th annual CIS Excellence Awards, in partnership with, are now OPEN.

Aimed at ALL types of established and emerging businesses and individuals involved in Scotland's catering, hospitality and tourism industries - from chefs, foodie pubs, colleges and caterers, to restaurants, hotels, software developers, food manufacturers, training companies, local authorities, tea rooms, guest houses, etc - there is a category to suit you or your business.  

And this year, in addition to the return of the Young Chef of the Year Award sponsored by Brakes Scotland that we introduced in 2016, we welcome two new category sponsors: 

Green Tourism: The world’s largest sustainable certification programme of its kind and partner to over 2,000 eco-friendly accommodation providers and attractions in the UK and abroad.
Kafoodle: An innovative, easy-to-use software system that supports chefs, hoteliers and restaurateurs in the management of their menus and allergen compliance.

Full award categories, criteria and sponsor details are now available at The closing date for entries is Friday 10th March 2017.


Game Chef of the Year winner

Game Chef of the Year logo

Steven Walker from Loch Lomond Golf Club has been crowned the UK's best professional Game Chef at the annual Game Chef of the Year competition.


GAme Chef of the Year 201710 chefs from across the UK took part in a cook off on Monday 30th January at Braehead Foods. Each finalist had to prepare two game based dishes, one starter and one main course for the panel of Michelin star judges; Shay Cooper from The Goring, Dan Cox from Fera at Claridge's, Ian MacAndrew from Blackaddie Hotel and Tom Kitchin from The Kitchin.The judges were impressed with the quality of dishes on offer from the finalists, but Steven's woodcock main course stole the show. He served woodcock breasts and legs with onion squash puree, pancetta lardons, onion shells, gnocchi, morel mushrooms, sprout leaves and a red wine jus. Steven's starter was hare saddle with parsley sponge, parsley gel, salt baked celeriac fondant, celeriac puree, chocolate oil and cocoa nibs.

Read more: Game Chef of the Year winner


The Scottish Culinary Championships 2017

scothot logo_250

The Scottish Culinary Championships will take place at ScotHot from 15th - 16th March at the SECC, Glasgow.
Entries are flooding in and with limited places in some of the competitions, enter NOW to be sure of your place. 
Deadline for entries: 31st January 2017.

There are a wide variety of classes in different areas to suit competitors of all levels of experience, from across all industry sectors. To view the full programme of classes

If you are interested in entering either Scottish Chef of the Year, or
Scottish Junior Chef of the Year, you need to submit your entry by Friday 13th January 2017.
Entries are now open



Stephen PRGeorge Campbell & Sons, Seafood Specialist in Perth, is delighted to announce the appointment of Stephen Percy-Robb as Managing Director, effective from 28th November 2016.



Stephen joins us from the well-known Scottish firm of Craig & Rose, established in 1829, where he was Managing Director. Stephen helped develop and position the brand as one of the UK’s leading speciality paint companies.



Prior to his time with Craig & Rose, Stephen’s background was as a food entrepreneur, building an organic food retail business.




Scotland’s budding chefs compete in the UK’s favourite fish cook off

chefconference-110The Scottish Salmon Challenge returned to the Scottish Chefs Conference to give the newest generation of culinary talent the chance to show off their skill in preparing, cooking and serving the UK's favourite fish.

Eight catering students were selected from five local colleges to compete against their peers in front of an expert audience including leading Chef, Albert Roux, with the winner's award ultimately going to Craig Trewern from Scotland's Rural College (SRUC).

Read more: Scotland’s budding chefs compete in the UK’s favourite fish cook off


Scottish Culinary Championships 2017

FOCS Championship V3

We are pleased to announce that the schedule for the next Scottish Culinary Championships is now available.

Once again Competitions are in 3 main areas

The Live Theatre - will offer a fast-moving series of hot cooking classes which will take place throughout the day in 8 x adjacent work-stations. 

Culinary Art -  will comprise a wide array of static classes in a variety of different mediums - sugar, chocolate, pastillage and fat, as well as vibrant platters, restaurant plates and pastry classes as well as the ever popular sugarcraft section which sees beautifully intricate entries on display - adding a real wow-factor to the show.

Skills Arena - will host classes for chefs at the start of their career (apprentices, students and those new to competitions), such as fish filleting, butchery, knife skills, pastry decorating etc, plus the Skills Theatre will also include some service competitions that will challenge front of house staff.

As in previous year's the schedule will be in electronic format only and all applications to compete are made via the ScotHot website



ErfurtThe Scottish National Culinary Team have a chieved a Silver medal at the recent IKA World Culinary Olympics in Erfurt Germany. The team of six chefs achieved their medal by competing in a cook-off against over 50 nations. The Culinary Olympics , which takes place every four years, was first held in Frankfurt in 1900 and is now regarded as the biggest, most traditional professional chefs competition in the world.

The team of twelve culinary professionals, whose average age was just 24, did outstandingly well achieving their goal of taking home a medal by winning silver in the hot kitchen and a diploma in the cold section.

The team worked extremely hard in the build up to the Olympics with several hot and cold practice sessions taking place over the last year. Robbie Penman Team manager and Orry Shand worked together to develop the menu for the hot kitchen and used Scotch Lamb as the main protein and the judges were clearly very impressed with the quality of the Scotch Lamb, describing it as ‘outstanding.





Scotland Food and Drink



chefs-conference 140-wide

chefsschool crop-140-wide

Email Sign up for our
Email Newsletter

World Association of Chef Societies

Thank you to our loyal sponsors