{"id":222,"date":"2008-01-29T22:11:19","date_gmt":"2008-01-29T22:11:19","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/liam-mckenna-winner-of-the-scottish-food-scholarship-2007-goes-off-to-the-snow-with-premiere-neige\/"},"modified":"2008-01-29T22:11:19","modified_gmt":"2008-01-29T22:11:19","slug":"liam-mckenna-winner-of-the-scottish-food-scholarship-2007-goes-off-to-the-snow-with-premiere-neige","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/liam-mckenna-winner-of-the-scottish-food-scholarship-2007-goes-off-to-the-snow-with-premiere-neige\/","title":{"rendered":"Liam Mckenna, Winner of the Scottish Food Scholarship 2007 goes off to the snow with Premi\u00e8re Neige"},"content":{"rendered":"

Winner of the Scottish Food Scholarship 2007 goes off to the snow with Premi\u00e8re Neige<\/strong><\/p>\n

After a whirling year, the young and enthusiastic winner of the Scottish Food Scholarship 2007 Liam Mckenna<\/strong> is off to France from Sunday 10th of February to Saturday 16th of February to claim one of his prizes of a week\u2019s training and accommodation at the French ski resort of Sainte Foy with luxury ski holiday provider Premi\u00e8re Neige.<\/p>\n

Throughout 2007, Liam has been demonstrating at events such as Taste of Edinburgh with Antony Worral Thompson, Jean-Christophe Novelli, Shirley Spears and Martin Wishart and at Scottish Food Fortnight. Now it is time to broaden his horizons and demonstrate his cooking skills in the country famous for its gastronomy.<\/strong><\/p>\n

Other prizes included an internship at Michelin-starred Restaurant Martin Wishart and a three day tourist pass to Edinburgh visitor attractions with two nights\u2019 accommodation at an Edinburgh hotel from main sponsor Edinburgh Inspiring Cuisine; a meat master-class with Quality Meat Scotland and various product prizes from Graham\u2019s The Family Dairy, All Clad, Bragard, Catering in Scotland and Villeroy & Boch.<\/p>\n

This year\u2019s top prizes include a trip to Luxembourg with Villeroy & Boch, an internship at Andrew Fairlie at Gleneagles and Restaurant Martin Wishart, a trip to Terra Madre in Turin with Slow Food, and the opportunities to cook on board of The Flying Scotsman and at The Taste Festival 2008.<\/p>\n

The main sponsor of the Scottish Food Scholarship 2008 is Edinburgh Inspiring Cuisine, a body established by the City of Edinburgh Council and Scottish Enterprise Edinburgh and Lothian to promote Edinburgh\u2019s restaurants and local food and drink producers in a bid to attract new visitors to the city.<\/strong> The winner of the Scholarship will be required to create a recipe inspired by the capital, \u2018Edinburgh\u2019s Signature Dish\u2019, which will be included on different menus around the city over the course of the year, including Restaurant Martin Wishart\u2019s lunch menu.<\/p>\n

Offering a wide range of luxury chalets in the beautiful French ski resort of Sainte Foy, luxury ski holiday provider Premi\u00e8re Neige provide precisely the right combination of outdoors excitement with indoor comfort. <\/p>\n

Often referred to as the \u201cJewel in the Crown\u201d of the French Alps, the resort of Sainte Foy is situated beneath the towering Mount Pourri, and above the Tarentaise Valley, providing fantastic ski slopes and breathtaking views. Sainte Foy is within a 20 minute drive of well know resorts Tigne, Val D\u2019Isere, Les Arcs. <\/p>\n

With a wide range of accommodation, Premi\u00e8re Neige provides facilities to suit families and couples as well as large or small groups. The resort offers accommodation ranging from self catered apartments to luxury 5 star catered chalets. <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Winner of the Scottish Food Scholarship 2007 goes off to the snow with Premi\u00e8re Neige After a whirling year, the young and enthusiastic winner of the Scottish Food Scholarship 2007 Liam Mckenna is off to France from Sunday 10th of February to Saturday 16th of February to claim one of his prizes of a week\u2019s read more …<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/222"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=222"}],"version-history":[{"count":0,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/222\/revisions"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}