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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 £25 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 2014. Membership costs just £25 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

Competition Deadline update - Scottish Culinary Championships 2015


We are pleased to announce that the deadline for Scottish chef of the Year and the Young Scottish CHef of the Year is now THursday 15th January. All other competitions are the 6 February 2015

With ScotHot 2015 now being part of the exciting new Signature Programme we had develop the competitions to make the most of our new 2 day format. We have now included 3 areas within the competitions, the Live Theatre - showcasing your skills live infront of an audience of your peers. THe second area is Culinary Art, displaying fine technique and artistry in the cold display section, and finally the all new Skills Arena- giving you the opportunity to compete live in a non cooking environment with competitions including vegetable preparation, sushi, crab dressing and many more.

The new competition formats are being enhance by a new easy to use online entry system which will go live in the week commencing the 8th December 2014.

Read more: Competition Deadline update - Scottish Culinary Championships 2015


New Business Partner

resdiarylogoResDiary is an online reservation system, built by experts, to help you manage your restaurant effectively and efficiently. Not only will it deliver full service, yield and table management, but it will also help build your customer database and online profile.

There are now over 3,500 restaurants around the world using ResDiary. ResDiary serves clients throughout the UK and Ireland, in Norway, Denmark, The Netherlands, Portugal, UAE, Malaysia, Australia and New Zealand.

Founded in 2004 by experienced restaurateur Mike Conyers, the ResDiary team have a unique understanding of the needs of restaurant operators, an understanding that is reflected in the powerful facilities to manage reservations and table capacity that are built into the ResDiary system.

Notable ResDiary customers include Company of Cooks at the Royal Opera House in London, the Houses of Parliament, Mosimann’s, Bibendum, National Portrait Gallery, Restaurant Martin Wishart and Ice­Bar.

To discuss how ResDiary can help your sales please contact us on : +44 207 871 7491  This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Win a trip to Bocuse D'Or

manitowoc Could you win a scholarship to go on a journey to one of  the world's most prestigious chef's competitions.  The Federation of Chefs Scotland has teamed up with Manitowoc who are one of the competition's key sponsors to give 2 Scottish chefs the opportunity of a life time - to win a weeks trip to Lyon to see the Bocuse D'Or at the end of January 2015, you will also get special passes giving you access to VIP parts of the event and dine out with the UK team. We are inviting applications from Chef de partie and sous chefs who have actively competed and will be able to appreciate the atmosphere and the amazing talent that they will see at Bocuse D'Or.

Your application must be supported by your employer and you need to tell us why we should choose you. We are looking for someone who will be able to come to Scotland and share with others this great experience.

The closing date for applications is Friday 19th December 2014 Download your application here.

This is an amazing opportuity for a young chef from Scotland to watch and learn from the best in the World.


FCS Board Support Food from Fife Annual Dinner

PWP 0537The third annual St Andrews Food and Drink Festival dinner took place at the Old Course Hotel, Golf Resort and Spa on Friday night and was attended by more than 125 immensely satisfied diners.

Perfectly described as a “a celebration of the best local, regional and Scottish produce”, the event brought together a host of talents led by executive chefs chefs Martin Hollis (Old Course Hotel, Golf Resort and Spa), Scott Davies (the Adamson), Alan Matthew (Fairmont St Andrews) and Ian Macdonald (St Andrews Links Trust) .

They were backed in the kitchen and front of house by students from Fife College and the SRUC Elmwood Hospitality team, who performed brilliantly in a superb learning experience.

During the dinner live filming of the kitchen brigade at work was beamed into the hotel’s ballroom by the Fife College team. Expert speakers introduced the menu courses and the aperitif and toast.Major features of the menu were canapés made with local produce and accompanied by a newly released Eden Mill gin, seafood including crabs and lobsters caught in St Andrews Bay, Highland beef, a Scottish apple and chocolate dessert, and a Wemyss Malts Lord Elcho whisky toast.At the pre-dinner reception and canapé station a number of local producers  were able to showcase some of the fabulous produce from Fife’s coast and countryside.

St Andrews Food and Drink Festival co-ordinator Viv Collie, who is also one of the founders of “Food from Fife” said that the dinner had shown the remarkable spirit of co-operation  in the local food scene. “The collaboration of the chefs, the further education colleges and the business community has gone from strength since the first dinner.“We have already had some wonderful feedback about the event, and we want to thank everyone who helped to make it such a success”

The dinner was part of the celebrations organised through St Andrews Partnership in the run up to St Andrew's Day


20th Anniversary Dinner - 24 November, Gleneagles

3663 bidvest logo

Thank you to all of the sponsors and attendees to the 20th Anniversary dinner held at Gleneagles on 24 November.The evening sponsored by Bidvest 3663 saw the Gleneagles team deliver the most fantastic dinner rounded off by the most inspiring speech by chef icon Anton Mossiman. The evening started with a showcase of inspiring products from our business partners showing the lastest innovations in products and highlighting some of the best scottish produce. we were also delighted to welcome Richard Lochhead, Cabinet Secretary for Rural Affairs and Environment.

To see the evening in pictures click here




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