The Kilted Chef, Craig Wilson, has visited Aberdeen International Airport to celebrate a partnership with ESS who deliver the food service in the popular Northern Lights Lounge.
To celebrate the partnership and recovery from the pandemic, the Northern Lights Lounge has increased its opening hours and The Kilted Chef and owner of Eat on the Green is working in collaboration with ESS to showcase a range of exclusive recipes. This includes a special new plant-based dish for passengers to enjoy in collaboration with Grants of Speyside – one of the Lounge’s existing local suppliers.
New to the menu at the Northern Lights Lounge, and created by the Kilted Chef, is the Grants of Speyside Moray garden vegetable slider with sun blush tomato, red peppers and Benzies of Turriff roasted baby potatoes.
Passengers at the north-east’s major transport hub were offered the opportunity to sample the new dish.
Craig Wilson, Kilted Chef and owner of Eat on the Green restaurant in Udny Green commented: “Aberdeen City and Shire is home to some of the finest ingredients in Scotland. I am pleased to work alongside ESS to celebrate our wonderful larder by creating some unique, and special recipes for passengers of the Northern Lights Lounge. My garden vegetable skewer is a fusion of great local produce with flavours of the Mediterranean, bringing some sunshine to the north east.”
Ronnie Kelman, Business Director for ESS, commented: “We are delighted that the Kilted Chef has created a delicious new dish for our Northern Lights Lounge menu. Craig shares much of our own ethos around championing Scottish produce and his expertise showcases the ingredients brilliantly. We are excited that the partnership is already benefitting our customers at Aberdeen International Airport and we are looking forward to introducing more Kilted Chef recipes to the menu in the coming months.”
Jemma Cumming, Commercial Manager at Aberdeen International Airport, said: “The Northern Lights Lounge has been an extremely popular addition to the airport as part of the terminal transformation. We know our passengers think highly of the lounge and we want to thank each and every one of them for their patience while we have had reduced opening hours because of the pandemic. Today is a celebration as our staff and suppliers work extremely hard and we love being able to showcase our amazing region and we are delighted to have the Kilted Chef on board with us at the airport.”
