The desire for high quality on-stand catering whilst showing off fresh local produce led Highlands and Islands Enterprise (HIE) to explore options with the SEC’s in-house catering specialists, SEC Food. During All-Energy 2019, the UK's premier event for renewable energy and sustainable technologies, as an exhibitor HIE provided the finest Scottish ingredients to the SEC Food team who created an exciting, bespoke menu of canapes for HIE’s networking event.


Highlands & Islands Enterprise (HIE) wanted to provide a unique, memorable experience for visitors attending their stand networking event at the end of the first day of All Energy. Achieving this meant that more people would attend the event, leading to increased exhibitor engagement with the HIE team.


HIE recognised that this could be done using Scottish cuisine as a showcase of what the region has to offer. Scotland is renowned for its outstanding produce, from game and seafood to cheese and spirits.

Working with SEC Food, HIE created their ideal offering by providing specialist regional ingredients to create a bespoke menu for their stand event.

Campus Senior Sous Chef, Jenny Marshall, took the ingredients to create a range of canapés which were enjoyed by all visitors. Her team spent time figuring out the best flavour pairings, presentations and accoutrements for each of the canapes.

Jenny commented: “We work with high quality ingredients daily at the SEC, but the produce provided by HIE is some of the best in Scotland. It’s an absolute joy to craft a whole range of treats from these ingredients, knowing that they will be sampled by visitors from all over the country – and beyond!”

“This method of working allows all the chefs to get much more involved to come up with the recipes. It creates such a buzz in the kitchen and means we get to work directly with exhibitors, which doesn’t always happen at exhibitions,” continued Jenny. “It not only highlights the skill we have at SEC Food, but it gives the client a really special, bespoke experience.”


As a result, the following menu was created:


 > Highland Smoked Haddock Spring Roll with Orkney Chilli Jam

 > Tartlet of Confit Organic Fresh Salmon with Watercress Butter

 > Smoked Highland Duck Breast on Celeriac and Apple Rosti with Grain Mustard Dressing

 > Roast Fillet of Hill-Fed Highland Lamb on Crostini and Strathconon Rowanberry Jelly

 > Carpaccio of Finest Ross-shire Beef on Crispbread with Daikon Salad

 > Clapshot with Strathdon Blue Cheese accompanied by Orkney Red Onion Chutney

 > Selection of Scottish Cheese – Smoked Tain Cheddar, Highland Clava, Morangie Brie, Strathdon Blue and several others

 > Orkney Handmade Chocolates


Karen Green, Director of Dynam, the company which designed the HIE stand, said: “On behalf of Highlands and Islands Enterprise, we can’t speak highly enough of the service and staff that the SEC Food Team supply.

“Helping the Chef to create a menu showcasing the local Highland and Islands produce the whole process is seamless and is delivered with imagination and skill that has resulted in many complimentary comments.

“This is all backed up with a team of people who serve with a smile and engage with the exhibitors to create a great place to do business over the two days.”


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