September 2013

I am extremely excited to be announcing that my launch date is confirmed & will be on Friday 27th September. Flavours at Home has been invited to participate in 4 live cooking demonstrations at The Scottish Home show held at AECC, which is now only in its second year but has already doubled in size.

I am also very proud & honoured to say that I will be cooking a seasonal Game dish at the VIP party on Friday 27th September for 500 invited guests where I will be joined on stage by Carol Smillie.

On Friday 27th September 'Flavours at Home' will take centre stage at the cookery theatre which has been designed and installed by Alaris kitchens.

I will demonstrate dishes chosen from my current menu.

1pm - Maize-fed Chicken breast | Pesto potatoes | Red pepper puree | Mozzarella crunch | 8 yr Old balsamic Jus
2:30pm - Crunchy Smoked Haddock | Tartare Gnocchi | Lemon | Herb Puree
3:30pm - Glenapp Estate Mallard Breast | Confit Leg Bon-Bon | Raisin Puree | Orange Salsa
VIP Event at 8 pm - Strathdon Estate Partridge breast | Braised Leg & Potato Croquette | Savoy Cabbage | Bacon Marmalade Jus

Keep your eye's peeled for Flavour news letter next month including pictures & video's from the event.

October 2013

On the evening of the company launch, Kev took to the Scottish Home Show stage with his "commis chef" for the night Carol Smillie. Between them they cooked up a fantastic partridge dish that entailed lots of laughs and banter! Watched by over 100 people, we can safely say it was a great evening!

Following a very successful Scottish Home Show 2013 Kev has been asked to join the team in 2014 for an even bigger and better event, full of Flavour demo's with a twist!

And after the launch of Flavours last month, we are delighted to say that we have our first few bookings confirmed!

November 2013

Following on from a successful October the 'Flavours' team kicked off November with a Private dinner at beautifuly renovated farm steading near Alford to cook for Sarah & David who were joined by 7 guests.

Sarah was quite specific about the menu & with Kev chose each course carefully to suit the guests needs. It was decided that the evening would start with 5 different canapes & then lead on to a very well balanced 4 course dinner. Although Kevin had never cooked on a AGA before he thrived from the challenge of not only cooking in a different kitchen but having to adjust his cooking methods to suit a Oil fueled stove. We are glad to say that the evening was absolutely fantastic & was not only enjoyed but the guests but the 'Flavours team had a laugh too.

Thanks to Sarah & David for being the perfect hosts.

Kev was home only to sleep for a few hours, unpack, iron another set of whites & then he was on the road again heading for Glasgow for the Scottish Chefs conference held at the Thistle Glasgow on November 4th.

Kev had been invited Via Braehead foods & Infusions4chefs to take to the stage & be right hand man to award winning chef Jeremy medley of Infusions4chefs.

Thankfully Jeremy & Kev took to the stage first which gave them the chance to sit back, relax & enjoy the star studded chef Line-up that entertained the 650 chefs in the audience. Following the cooking demonstrations there was a White jacket chefs dinner that evening which once again was a roaring success with 350 chefs in the room.

Well done MBE Willie Pike for once again organising a very successful & enjoyable event.

Kev was very honoured to be invited by his boss Craig Stevenson of Braehead Foods to the 10th annual MCGB Lunch which was held on Monday 10th November at the absolutely stunning Rudding hall park in the heart of Yorkshire.

Although not directly 'Flavours at Home' news Kev felt it was good to show that he travels around and experiences different types of cooking which then inspires him to use different styles on his menus.

Once again the room was filled with top chefs & professionals within the Hospitality industry who all were delighted with the 6 course meal served by the Rudding Park kitchen team.

Thanks to all the staff at Rudding Park who made our 2 day stay very memorable & it is one of the best hotels that Kev has ever had the pleasure of staying in.

Our Month was topped off by another memorable evening at the home of Amy & Paul in Aberdeen city.

On Saturday 16th November the 'Flavours' team created another bespoke dinner party for Amy & Paul who were celebrating their family move to Abu Dhabi.

Kev, Paul & Amy sat down to discuss how the menu could suit all her guests needs and we must say that they were a pleasure to work & cook for.

We would like to wish Paul & Amy Best wishes in the future.

December 2013

Moonfish Cafe - Xmas staff party
Following on from a busy November, Kev & the 'Flavours' team jumped at the chance to take over the Moonfish Cafe Kitchen on a Cold Sunday night in December to cook their Xmas staff party dinner.

Kev wrote a 5 course dinner menu using the produce that was in the kitchen including Hand-dived scallops from the Ethical shellfish company, Gressingham Duck breast, Iberico Pig-cheek & Callebaut chocolate.

The Moonfish cafe & team has a fantastic reputation so it was nice to be part of something different & cook for my fellow industry colleagues.

Although he wanted to get the last bus home Kev was forced in to staying out & having a few lemonades with the Moonfish team.

Just to finish off 2013 & what so far has been a fantastic few months.

The Flavours at Home team were delighted & honored to be cooking for a lovely family at their home in Queens den which was bought for the parents as Xmas gift.

Following the chat & cuppa with Carla who was quite specific about her menu choice for the 7 guests Kev once again delivered a modern style 4 course menu in the comfort of their home. Carla, Craig & family were genuinely a lovely & fun bunch of people who made us feel very welcome.

Hopefully we will be seeing them all again soon in 2014

Upcoming Events

I am delighted to announce that I will be entertaining the crowd's at the Scottish Home show 2014 which is being held at AECC over 26-28th September. Our live cooking demonstrations will take place on the cooking theater for 3 days, I will be sharing some recipes, techniques & basic tips for a successful dinner party.

Once again I will take to the stage on Friday morning with a celebrity guest (to be confirmed) & I am sure we will have some fun whilst the guests interact with some questions. I will also be doing a VIP cooking demo on the Friday evening with the Lord Provost himself & maybe even the Omelette challenge with a few laughs along the way.

Come on down to the AECC & see what all of the noise is about.......
Check out my twitter & Facebook page for ways to win Comp tickets for the event