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Marco Pierre White heads line up of Michelin Chefs for Signature Food Festival 202

The Signature Food Festival in Aberdeen, a celebration of culinary creativity, will return on Friday November 5th, 2021 for a fortnight, with a line up of Michelin-starred chefs including Marco Pierre White and Richard Corrigan and a total of 13 events.  

The chefs, who between them hold 12 Michelin stars and 23 AA Rosettes, will create their Signature dishes in the kitchens of The Chester Hotel in Aberdeen which hosts the festival. 

Now in its fourth year, it will feature the return of Signature favourites including Glynn Purnell for his third appearance and Atul Kochhar, the first Michelin-starred Indian chef, for his second appearance. 

Great British Menu winners and mentors Phil Howard and Daniel Clifford, who both made their debut at the 2019 event will also return to Aberdeen.

Signature Food Festival 2021 kicks off with the first of two dinners and lunch created by Marco Pierre White, who has been described as cooking like an angel and looking like a rock star. 

The Signature Food Festival is the brainchild of Graham and Gillian Wood, owners of The Chester Hotel and passionate ‘foodies’, who wanted to create a showcase for Aberdeen as a gourmet destination and the exceptional produce that can be found on his city’s doorstep, while at the same time raising funds for local children’s charities. In the four years it has been running, the festival has so far raised half a million pounds for good causes in north-east Scotland. 

Said Graham, “With such an exceptional line-up for this year’s festival, 

the calibre of chefs Signature continues to attract shows just how much this festival has grown, in such a short time. And it also reflects the appetite there is for fine dining and an appreciation of the outstanding ingredients and produce that can be readily sourced in the north-east of Scotland.

 “The six guest chefs we have onboard this year now means that we can take that vision to another level, serving our guests exquisite, surprising and diverse menus, using locally sourced ingredients and all within an intimate setting.”

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