Local chefs on Scotch Beef PGI learning journey
A group of Scottish chefs recently took part in a free learning journey to discover how quality Scotch Beef PGI makes its way from farm to fork.
The journey, which was organised by Quality Meat Scotland (QMS) and Savour St Andrews, was part of a range of activities taking place in the run up to St Andrew’s Day.
The chefs, from in and around Fife, met at the Old Course Hotel Golf Resort and Spa, St Andrews then travelled to nearby Balneil beef farm to learn more about Scotch Beef PGI.
Host farmer John Bell shared his knowledge and experience with the culinary experts. He highlighted the dedication, care and stockmanship skills behind the production of Scotch Beef PGI as well as the importance of quality assurance and the Protected Geographic Indication (PGI) status.
“We are tremendously proud to produce the highest quality Scotch Beef PGI which is renowned across the globe for its quality and flavour. To carry the Scotch Beef PGI logo, the animal must have been reared in Scotland for the whole of its life and to very highest standards,” said Mr Bell.
“It was a pleasure to have the chefs, and I hope our tour has given them some insight into the production of Scotch Beef and rewards and challenges of the farming industry.
“I’m sure that with their new understanding of the industry, they will take even more pride in preparing and serving Scotch Beef to their customers,” he added.
The chefs also travelled to Fife College, Levenmouth Campus where they enjoyed some delicious Scotch Beef burgers prepared by the college before taking part in a butchery demonstration.
Master butcher Viv Harvey demonstrated the art of breaking down a Scotch Beef rump. The group then had the opportunity to butcher their own rump joints which were then donated to the college.
“It was a pleasure to be invited by QMS to provide a butchery demonstration for the chefs so they could get some hands-on experience of preparing different cuts of beef,” said Mr Harvey.
“It’s been a great day and getting onto a farm and learning about the natural production and processing of Scotch Beef is something that every chef should experience”.
As part of the experience, the chefs also enjoyed a three course Scotch Beef dinner at the Old Course Hotel, a member of Quality Meat Scotland’s Scotch Butchers Club, where they met executive chef Martin Hollis.
Ciara Etherson, PR and Marketing Executive at QMS, said that the learning journey had been a fantastic opportunity for chefs in the Fife area to get out of the kitchen and onto the farm
“Scotch Beef PGI is delicious, simple to cook and perfect for a hearty meal at this cold time of year.
Viv Collie, of Savour St Andrews, said that the collaboration with QMS followed a similar event last year involving Scotch Lamb PGI.
“This was a marvellous way for young chefs to see a working farm, work with a master butcher, practice their new skills and see one of Scotland’s top chefs in action.”
For more information, inspiration and delicious Scotch Beef recipes visit www.ScotchKitchen.com or visit us on Facebook and Twitter @ScotchKitchen.
Pics Alan Richardson