With 25 years of experience, Steven Smalley has built his culinary career both locally and internationally. His prowess can be credited to working with gastronomic destinations such as Atlantis The Palm and Madinat Jumeriah. His extensive practical knowledge and impressive skillset has allowed him to embark on this culinary journey from his home country of England, where he took up positions in London, Lincolnshire, working with the prestigious Crowne Plaza brand, followed by a series of posts in both Ireland and the Netherlands.
Tell us more about the special menu you have curated for the Burns Supper Gala dinner?
We have compiled a three-course set menu using traditional influences from Scotland and flavour combinations, with clean presentation and focus on handpicking all the ingredients. For starters, guests will be able to enjoy traditional Haggis served with Pea Cannelloni soaked in a rich broth, while for main course, Braised Beef Short Ribs will be served with a side of Scottish potato cake, charred broccolini and roast curried cauliflower. End with lemon posset sprinkled with raspberry and Scottish shortbread.
For guests who prefer the vegetarian option, we will be offering roasted pumpkin and pea cannelloni served in a rich broth and Pan-Fried Millet Cakes for the main.
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