{"id":3760,"date":"2018-10-19T10:41:40","date_gmt":"2018-10-19T10:41:40","guid":{"rendered":"https:\/\/lochduart.com\/?p=3760"},"modified":"2018-10-19T10:41:40","modified_gmt":"2018-10-19T10:41:40","slug":"a-passion-for-extraordinary-loch-duart-salmon","status":"publish","type":"post","link":"https:\/\/lochduart.com\/a-passion-for-extraordinary-loch-duart-salmon\/","title":{"rendered":"A Passion for Extraordinary Loch Duart Salmon"},"content":{"rendered":"

On the 23rd<\/span> of October, Loch Duart<\/span> will welcome Cambridge Regional College for a visit to their<\/span> mainland base of operations in Scourie, Sutherland.<\/span> Cambridge Regional College <\/span>was <\/span>the hosting campus this year for the catering college chef competition \u201cA Passion to Inspire<\/a>\u201d which Loch Duart proudly partners with<\/span>.<\/span><\/p>\n

A<\/span>s <\/span>two-time winners of “A Passion to Inspire” competition, Cambridge Regional College welcomed students, lecturers, partners, and well-known catering personalities from across the country for a day of great quality food and service from the next generation of catering and hospitality professionals.<\/span><\/p>\n

The contestants for this year\u2019s competition were from:\u00a0<\/span>College West Anglia, Colchester Institute, Cambridge Regional College and West Suffolk College who were asked to create dishes using Loch Duart Salmon Be<\/span>lly, Cre<\/span>edy Carver Duc<\/span>k, <\/span>Apples <\/span>paired with<\/span> Wines from Hallgarten & Druitt Wines. <\/span><\/p>\n

Ultimately, it was the team from West Suffolk College that were declared the winners for 2018 and scooped the Grand Prize of four places at the Skills for Chefs Conference in Sheffield featuring Raymond Blanc, John Williams, and Chantelle Nicholson.<\/span><\/p>\n

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The<\/span>ir <\/span>Winning menu:<\/span><\/h3>\n

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