CIS Excellence Advisory Board 2010

In addition to our partnership with the Federation of Chefs Scotland, the CIS Excellence Awards benefit from the knowledge, expertise and advice of 11 experts from the Scottish catering, hospitality and tourism industry. These well-known, experienced professionals will examine and appraise the nominations and entries, and will make the final decisions for both the shortlist and the winner of each award.

The members of the CIS Excellence Advisory Board 2010:

 - Wendy Barrie, Director, Scottish Food Guide

 - Stephen Carter OBE, Managing Director, De Vere Cameron House

 - David Cochrane, Chief Executive, Hospitality Industry Trust (HIT) Scotland

 - Andrew Fairlie, Proprietor, Andrew Fairlie at Gleneagles

 - Nick Gourley, Managing Director, Blue Arrow Catering

 - Robyn Jones, Chief Executive, Charlton House Catering

 - Ray Lorimer, Controller & Executive Chef, Unilever Foodsolutions

 - Paula Moon, Sustainability Manager, Nestlé Professional UK

 - David Shirra, Caterer.com

 - James Thomson OBE, The Tower, The Witchery and Prestonfield

 - Yvonne Traynor, Acting Project Manager, The healthyliving award

Photos of the CIS Excellence Awards Board:

Top Row (L-R) Wendy Barrie; Stephen Carter OBE; David Cochrane.

Middle Row (L-R) Andrew Fairlie; Nick Gourley, Robyn Jones; Ray Lorimer

Lower Row(L-R)Paula Moon; David Shirra; James Thomson;Yvonne Traynor

The Advisory Board's key criteria:

Innovation, drive and ambition Commercial awareness Business success in Scotland Good management practice Consistency of service / product Commitment to investment in staff / skills development Inspiration and contribution to Scottish catering, hospitality and tourism And, above all, excellence