Award Winning Chefs Bring Culinary Flair to Hilton Glasgow with Camerons’ Cookery Experience

This information originated in U.K. English.

February 10, 2011

GLASGOW, Scotland - Guests of Camerons Restaurant at Hilton Glasgow are in for a culinary treat this year as the restaurant continues its programme of cookery demonstrations from Saturday, 5 March 2011.

The chefs of Camerons Restaurant, led by head chef Derek Donaldson, will demonstrate the skills which have made Camerons a firm favourite of the city's visitors and residents.

Guests arriving for the lunchtime event will be welcomed with champagne and canapés to start. 

The demonstration encompasses full preparation of a mouth-watering four course menu, giving visitors a taster of the stunning menu offered at Camerons. 

The chefs will begin the demonstration with preparation of a langoustine and scallop ragout, with puff pastry lattice and sauce American before moving on to a hot and cold oyster presentation.  The main course will be a delicious grilled sea bass with a pine nut and lemon crust, followed by a dessert of Braeburn apple tart tatin and mascarpone ice cream.

Camerons' chefs will welcome questions from the floor whilst guests sample each of the dishes before sitting down to a sumptuous two-course lunch.

Additional dates for the Cookery Experience are: 2 April, 7 May, 4 June, 3 September, 1 October and 5 November 2011.

A place at Cameron's Cookery Experience is available from £45.00* per person including a two course lunch.  To book, please contact Hilton Glasgow, 1 William Street, Glasgow G3 8HT, on 0141 204 5583.  For further information, please visit www.hilton.co.uk/glasgow.

Contacts:
Tracy Simpson
0141 222 2266 / 07515 066358
tracy.simpson@dada.co.uk

Laura Duncan           
0141 222 2266 / 07988152261
laura.duncan@dada.co.uk

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