Guests at Scotland’s Food and Drink Excellence Awards were wowed when caterers unveiled the menu for the evening.
More than 800 attendees were in the dark about the carte du jour at the event staged at the National Mus-eum of Scotland.
Months of planning and preparation paid off when the 120-strong team from Sodexo Prestige Venues and Events team unveiled a selection of creative dishes made with the finest produce from Scotland’s larder.
Chef Tom Beauchamp, who heads up the company’s development kitchen at South Queensferry, and planning specialist Sandy Robson led the Sodexo Prestige team.
Sandy Robson, account director at Sodexo Prestige, said: “Tom and his team of chefs really excelled themselves.
‘‘It takes something special to serve 800 people but he really pushes the boundaries to do so while impressing the cream of the food and drink sector.’’