As one of only three chefs invited to attend the event and take part in the live theatre, Sean Kelly from The Lovat hotel will showcase his skills in the Eden Court Theatre in Inverness on Saturday 18 May (11am-5pm).
Award-winning chef Sean – who has helped the Highland hotel’s restaurant retain its two AA-rosettes for its highly acclaimed menu – joined The Lovat in March 2011.
The 44-year-old will be joined on stage with Charles Lockley, head chef of coveted Michelin Star and 4AA rosettes hotel, Boath House in Nairn; and John McCruden, head chef of Chapter One Restaurant in Forres. They will be providing samples and demonstrations during the festival, which is now in its second year attracting more than 50 food and drink exhibitors.
Sean said: “I am delighted to have been asked to appear at this year’s Highland and Moray Food and Drink Festival. It’s a great opportunity for the area’s food, drink and hospitality businesses to meet and share their offerings to a wider audience.
“Following the success of the first festival it’s going to be really exciting to see what organisers have in store. I’m looking forward to creating some delicious culinary delights for everyone who attends.”
Boasting luxury accommodation and contemporary comfort, guests can enjoy a Highland getaway in an idyllic location with uninterrupted views of the Great Glen. Situated on the southern tip of Loch Ness in the beautiful setting of Fort Augustus, the hotel is just a 45 minute drive from Inverness and Ben Nevis. Guests can sample a well-balanced, tasty menu in the brasserie throughout the year, with its modern décor and laid-back atmosphere capturing a mood that’s bespoke to the Highlands. Diners can enjoy an à la carte menu that adapts to suit seasonally-changing local produce.
Open from Easter to October, the hotel’s two AA rosette restaurant menu has a unique selection of experimental twists on traditional dishes that truly enhance the flavour of the finest of the Scottish produce available. From hand dived scallops to locally reared meat as well as chanterelles, wild fruit and herbs foraged by the team, the hotel proudly showcases a diverse and creative five course set menu.