09.00 – Arrival, Registration and Breakfast

09.30 – Neil Thomson, Chef Executive, Scottish Chefs

09.40 – Mark Crothall, CEO of The Scottish Tourism Alliance

09.50 – Simon Hulstone, Michelin Chef Proprietor at the Elephant Torquay

10.40 – Comfort Break

11.00 – John Higgins, Director at George Brown College, Toronto

11.50 – Charles Carroll, Executive Chef at River Oaks Country Club, Houston, Texas

12.40 – Lunch

13.30 – Welcome back

13.40 – Koppert Cress

14.00 – Jorn Lie, Manager of the award winning National Culinary Team of Norway

14.30 – Shona Sutherland CIS Excellence Pastry Chef of The Year and Word Cup medal winner

15.20 – Comfort Break

15.45 – Salmon Competition presentation

16.00 – Orry Shand, Scottish Chef of The Year and Scottish Culinary Team Captain

16.50 – Thanks and finish

Pre-dinner drinks and tasters 6.30pm for 7pm (Dress code: White Chefs Jacket and Black Trousers)