WATCH: MasterChef finalist Sarah Rankin and executive chef Euan Walker delight with cooking masterclass
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An evening of aromas, flavours and laughter was on offer at an event celebrating the Inverness Courier's digital subscribers.
With 100 people in attendance, the night saw an exclusive appearance from MasterChef finalist Sarah Rankin and Drumossie Hotel's executive chef Euan Walker showcase some of their recipes.
They discussed their work with presenter Nicky Marr and interacted with the audience at the Inverness hotel.
It was the first event dedicated to digital subscribers for the Courier after the subscription scheme marked its first anniversary in September.
The audience was able to ask the renowned chefs questions and some were treated to the tasty delicacies prepared in front of their eyes.
Steve Barron, managing director of Highland News and Media which publishes the Courier, said: "Friday evening was a thank you to our digital subscribers. It was great to be able to meet so many face-to-face and hear such positive feedback about their digital experience of our platforms.
"To do that in such a fun and enjoyable way made the evening even more worthwhile – Sarah and Euan were both brilliant.
"I'll be trying to recreate their recipes with an acceptance that I'm unlikely to pull off such high standards. Look out for our next subscriber-only event in the spring which we are already making plans for!"
Sarah Rankin, born and raised in Inverness, made it to the final five of 2022’s series of MasterChef, the BBC’s flagship cooking programme.
Euan Walker, the former young Highland chef of the year and rising star of the year at the 2018 Highlands and Islands Tourism Awards, started his award-winning career under the guidance of his father. At the age of 17, he joined the team at Drumossie Hotel as a commis chef where he worked under the tutelage of Kenny McMillan and worked hard to progress to the position of sous chef. After leaving to gain valuable experience in other settings, Euan made a triumphant return to Drumossie as head chef and, more recently, executive chef.
Sarah kicked off the event by preparing a delicious pheasant cordon bleu, which was followed by Euan's demonstration of a halibut and langoustine dish with broccoli and beetroot-cured salmon tartare and a cauliflower puree. Sarah closed the event by showing how to do scallops with a warm tartare sauce.
Find out more on how to subscribe at inverness-courier.co.uk/subscribe
