Scotland's National Chef hosts masterclass at Abertay University as part of nationwide food and nutrition conference

An interactive food masterclass featuring the renowned Scottish chef Gary Maclean recently took place in the state-of-the-art food science laboratories at Abertay University.

As Scotland’s first National Chef and the 2016 winner of MasterChef: The Professionals, Chef Gary showcased his culinary skills by delivering recipe demonstrations for a conference attended by over 80 food and nutrition teachers from secondary schools across the country. 

Organised by Food – A Fact of Life in collaboration with Abertay, the event aimed to provide tailored curriculum support and resources for S1-S6 food studies courses while facilitating the sharing of best practices among teachers. Food – a fact of life is the British Nutrition Foundation’s education programme for schools, run in partnership with the Agriculture and Horticulture Development Board (AHDB). 

During the session in the University's £3.5 million food innovation labs, participants observed Chef Gary as he prepared a dish featuring Scotch Lamb, provided by Quality Meat Scotland as part of the ‘Lamb for St Andrew’s Day’ initiative. 

Chef Gary said:

I have a deep love for food education in schools because I know firsthand the impact it can have. I wouldn’t be where I am today without the guidance and inspiration of an amazing Home Economics teacher. Teaching young people to cook and understand food not only equips them with life skills but also unlocks their potential to connect with culture, health, and creativity.

In addition to the masterclass, the conference provided networking opportunities for teachers, allowing them to connect with peers and engage with Abertay food scientists, enhancing their approaches to teaching food and nutrition.  

During the event, Chef Gary also presented the British Nutrition Foundation Drummond Education Awards to pupils who excelled in SQA National 5 and Advanced Higher Health and Food Technology courses across Scotland. 

Food scientists from Abertay’s Department of Built Environment and Life Sciences also hosted workshops as part of the conference, covering topics such as ‘The science of chocolate’ and ‘Factors affecting reformulation in bakery products’. 

We were delighted to welcome Chef Gary Maclean to our University, where he dazzled us with his culinary expertise in our food innovation labs. His involvement in this conference has inspired both teachers and pupils alike, ensuring they leave with fresh ideas and practical recipes for the classroom. By equipping the next generation with the essential knowledge and skills to make informed food choices, we are fostering a healthier and happier Scotland, and we take pride in our commitment to promoting food education as a foundation for a brighter future.

Abertay’s cutting-edge food innovation laboratory features a specialised sensory suite, the only facility of its kind in Scotland. The labs provide a climate-controlled environment, including a consumer experience lab with 12 individually controlled booths designed for sensory analysis of food. 

In addition to its teaching and research, the labs are also used by external food and drink companies for food testing and product development. Businesses frequently benefit from this innovative space and the extensive academic expertise of Abertay staff. Recently, the team received an award for their efforts in assisting SMEs across Scotland in reducing their carbon footprint. 

Frances Meek, Education Services Manager at the British Nutrition Foundation commented: 

This was an invaluable opportunity to have a hands-on session with food teachers, providing new ideas and approaches to support excellent food teaching in schools. It was also wonderful to be able to present our education awards to students who have excelled in food-related qualifications, and we are very grateful to Abertay University and to Chef Gary Maclean for making this such an inspiring day.