Taste of Lomond

Burning the Stigma Together

10:30 - 11:00

Supporting better mental health and wellbeing across the hospitality industry

Matt Loughrey is Partnerships and Community Manager at The Burnt Chef Project, a global social enterprise dedicated to reducing the stigma surrounding mental health in hospitality. Drawing on his extensive industry experience, Matt works closely with hospitality businesses and industry leaders to raise awareness, improve access to mental health education, and drive meaningful cultural change. He also supports a global network of ambassadors, helping to build community engagement and connect hospitality professionals with training, peer support, and practical resources. This session explores real, actionable ways the industry can better support its people.

The future of Italian cuisine using clean technology and no ultra process food

11:15 - 11:45

How modern food manufacturing is redefining natural Italian food

This session explores how advances in food technology are enabling a new generation of Italian foodservice products that prioritise natural ingredients, authenticity, and quality -  without ultra-processing.

Featuring Scrocchiarella, a range of part-baked Roman sourdough breads made with a 125-year-old Italian Lievito Madre, alongside Demetra, showcasing innovative prepared vegetables and sauces that are natural, not oil-soaked, and offer an ambient shelf life of up to three years. A fresh perspective on balancing tradition, technology, and sustainability.

That Tart’s a Millionaire!

12:00 - 12:30

A celebration of Valrhona chocolate, where luxury meets indulgence

Join the W Edinburgh Executive Chef and Pastry Chef from the hotel’s culinary team for a decadent chocolate demonstration celebrating the craftsmanship and depth of Valrhona chocolate. Expect refined techniques, bold flavours, and indulgent inspiration as classic luxury desserts are reimagined with a contemporary twist.

Luxury Lobster

12:45 - 13:15

Scottish lobster lasagne with orange, champagne & chilli

This demonstration showcases how premium ingredients can be used creatively and cost-effectively. Featuring a refined lobster lasagne made with Scottish lobster, balanced with citrus, champagne, and gentle heat.

Presented by David, Scottish Chef of the Year, whose career spans one-, two-, and three-Michelin-starred kitchens across Monaco, London, and Edinburgh. Now Culinary Team Captain, David has also represented Scotland on Great British Menu, bringing world-class experience and insight to this session.

Chocolate & Barley Tart

13:30 - 14:00

A celebration of Scotland & France

This demonstration presents a refined Chocolate & Barley Tart, blending classical French pastry techniques with distinctive Scottish ingredients. Made using the W Edinburgh Signature Blend, the dish showcases balance, depth, and modern elegance while celebrating culinary heritage from both nations.

Presented by David Lilley, Executive Chef at the five-star W Edinburgh and Scottish Culinary Team Manager. Originally from Paisley, David is renowned for his pastry background and refined, modern approach to Scottish cuisine, bringing precision, creativity, and competition-level insight to this session.

Slow-Cooked Pig Cheeks with Soft Polenta & Parmesan

14:15 - 14:45

We’re proud to be cooking with Brown Food Group at the Lomond Show and invite you to join us at our stand for a true comfort-food classic. This live demo features slow-cooked pig cheeks, prepared low and slow to deliver deep flavour and rich texture, served with soft polenta and parmesan.

Everything Brown Food Group does is built around 100% Scottish produce, from farm to fork. Honest food, cooked with care, telling the story of where it comes from. Come along, meet the team, and enjoy a taste.

Korean Street Burger

15:00 - 15:30

Korean fried chicken burger with crunchy Korean slaw, kimchi burger sauce, and Korea Town ketchup.

This demonstration highlights bold, contemporary flavours using Rich Sauces gourmet mayo, Essential Cuisine Korean base, and Korea Town sauce to deliver maximum impact with kitchen-ready efficiency.

Presented by Andy, a chef with 35 years of industry experience across head chef roles, product development, culinary education, and production management. Andy brings a practical, insight-led approach, sharing techniques and flavour-building tips that translate seamlessly into commercial kitchens.

Beyond Manchego: A History of Spanish Cheese

15:45 - 16:15

Discover the depth and diversity of Spanish cheese beyond its most famous name.

This session explores a curated selection of six Spanish cheeses, highlighting regional styles, traditions, and production methods. Spectators will be invited to taste throughout the demonstration.

Led by a Speciality & Artisan Cheese Professional with over 20 years’ experience working with British and European cheeses, this is a guided journey through Spain’s rich cheese heritage.