Published Wednesday, 22nd May 2019 in Study at SRUC news
A former SRUC student has recently returned from Uruguay, where he represented Scotland in a series of mouth-watering events hosted by the British Embassy.
Barry Bryson, who attended Madras College in St Andrews and trained as a chef at Elmwood, is the owner of private event catering company, Cater Edinburgh.
The Fife chef travelled over 6,000 miles to showcase his culinary creativity in front of an audience of more than 100 people in Montevideo, including a number of Uruguay’s celebrity chefs and the judges from the Uruguayan edition of TV’s MasterChef.
The British Embassy selected Barry for his unique cooking style and commitment to excellence using seasonal and sustainable ingredients.
Barry served up a variety of dishes designed to showcase the best of British produce with a twist.
These dishes include carpaccio of Aberdeen Angus beef with dried lemon, gin-cured salmon, dill-crusted sea bass with beetroot crumble and treacle tart with an orange and basil salad.
The series of 12 foodie events were designed to boost British trade in food and drink exports, in line with the Department for Environment, Food and Rural Affair’s (DEFRA) ‘Food is GREAT’ campaign. The campaign aims to showcase the best of British produce to an international audience in a modern and innovative way.
“I could not have been made more welcome by everyone at the British Embassy in Montevideo,” said Barry. “Cooking for the ‘Food Is GREAT’ event has been a brilliant challenge, and I’ve really enjoyed meeting so many chefs and food producers as part of the experience. This opportunity has fulfilled a huge ambition for me.”
Ian Duddy, the British Ambassador in Uruguay, said: “We believe that Barry is a great ambassador for Scotland and the rest of the UK. His cooking, passion for produce and commitment to excellence by using seasonal and sustainable ingredients perfectly matches our work with the ‘Food is GREAT’ campaign. His impressive dishes helped create an unforgettable experience for each of our guests.”
More articles in the news archive.