Held on Riverside Campus at City of Glasgow College, delegates including heads of state and climate experts came together to agree co-ordinated action to tackle climate change and discuss the future of shipping.
The college has been transformed into the COP26 International Maritime Hub throughout November.
Commencing with a drinks and canape reception, guests were treated to jerk spiced salt cod with sweet potato roti and lemon and thyme foam, quails egg benedict with sautéed baby spinach on a mini toasted muffin with hollandaise and candied onion and goats’ cheese bon bons with heritage tomato chutney.
To mark the occasion, executive chef Chris Bryden created a unique menu celebrating the very best in Scotland’s seasonal, local produce. Suppliers include Mossgiel Farm Dairy, House of Mouse cheese and vegetables from the college’s rooftop garden.
The three-course dinner, served to 100 guests included:
Hot smoked sea trout, micro herb salad, beetroot gel, garlic croutons, lemon and thyme toasted pine kernels
Pecorino and black olive arancini, warm slow roasted tomato and basil coulis
Pan seared breast of cornfed chicken, pinhead oatmeal haggis stuffing, crispy skin tuille, sweet potato Mille Feuille, whisky peppercorn cream
Shiitake mushroom and Dunlop Aiket croquetas Catalonian Escalivada
Apple and blueberry tart tartin, crème anglaise, raspberry crumb
Guests also enjoyed homemade Scottish tablet from local craft confectioner Wemyss Bay.
Amongst members was special guest Kitack Lim, Maritime Organisation secretary general.
Operations manager, Allison Miller said: “I am so proud of our team for delivering the catering for the 26th annual COP conference. The partnership we have with the college is incredible and it’s thanks to them that we’re able to deliver a nutritious and sustainable catering offer.
“Chris and the team have planned and executed a wonderful menu for COP26; it’s such a unique and exciting event to have been a part of. The team are always going the extra mile to ensure the food and service wows all our customers both daily for our students and staff, and for special events such as this one”.