Young Chef Young Waiter 2021 winner Peter Meechan cooks for Global Investment Summit hosted by Boris Johnson
7 November 2021
The World’s Best Chef and Waiter Competition
Young Chef Young Waiter 2021 winner Peter Meechan was chosen to cook for Global Investment Summit which took place on Tuesday 19 October at the Science Museum.
Peter who is currently Chef de Partie at the Lalique Restaurant at the Glenturret Distillery, Scotland, cooked for 180 of the world’s top investors in innovation for a Global Investment Summit hosted by the Prime Minister Boris Johnson.
Delegates included Bill Gates, NatWest Group CEO Alison Rose, GlaxoSmithKline CEO Dame Emma Walmsley, Macquarie Group CEO Shemara Wikramanayake, Amanda Blanc the Group CEO of Aviva, JP Morgan Chase CEO Jamie Dimon, US climate envoy John Kerry, Director-General of the World Trade Organisation Dr Ngozi Okonjo-Iweala, and scientists, including Government chief scientist, Sir Patrick Vallance, Sir John Bell of the University of Oxford and Professor Sarah Gilbert, who led the development of the Oxford/AstraZeneca COVID-19 vaccine.
Young Chef Young Waiter Winner Peter Meechan
Peter Meechan said: “With a central theme of the summit, ‘Building a Greener Future” the inspiration around the menu choices came out of the idea of being current in terms of food trends such as the rise in veganism and the push towards sustainability; both in terms of provenance and carbon footprint.
Being Scottish, I naturally wanted to showcase some of our fabulous ingredients alongside delicious regional produce from around the rest of the United Kingdom.
For the breakfast bowls and break snacks, I leaned towards ‘brain food’ dishes that focussed on healthy and wholesome ingredients such as low fat Dorset yoghurt, fresh autumnal British fruit, slow releasing jumbo oats that actually come from Somerset and not Scotland. All of the snacks are indeed either vegan or vegetarian and packed with flavour.
At lunch, we have a nod to our fabulous coastline with day-boat mackerel from the South Coast married with Bedfordshire beets and rope grown Scottish mussels. Recognising the carbon footprint linked to beef, I have only included one of my favourite dishes; slow braised ox cheek with an unusual pasta, cavatelli, from a local London supplier.
To round off lunch, I cooked a classic British puddings, Eton mess, naturally using Scottish berries alongside a traditional trifle.”
Managing Director Sean Valentine FIH
Managing Director of Young Chef Young Waiter Sean Valentine FIH said: “We are so proud of Peter for putting together this magnificent three course menu for the most influential people in the world. It was a privilege to see a young chef stepping up to the challenge of this event. The menu was world-class and we look forward to more opportunities ahead.”