Scotch Lamb PGI a huge success at St Andrew’s Day Dinner
Scotch Lamb PGI took centre stage last night at the annual St Andrew’s Day Dinner, which was held at the five red star Old Course Hotel, Golf Resort and Spa.
Around 140 discerning guests from across the country attended the “Savour St Andrews” dinner which saw Scotch Lamb PGI, supplied by Campbells Prime Meats, pride of place as the main course.
Six renowned Scottish chefs worked together to create the spectacular St Andrew’s menu for the dinner which celebrated the very best of Scotland’s larder.
Martin Hollis, executive chef at the hotel which is a member of Quality Meat Scotland’s Scotch Beef Club, was joined by a host of top ranking Scottish chefs to create the meal. These included Geoffrey Smeddle from the Michelin-starred Peat Inn, executive chef Frank Trepesch from five star Fairmont St Andrews, St Andrews Links executive chef Ian MacDonald (who is also president of the Federation of Chefs Scotland), sous chef Nick Kock from Rufflets Country House Hotel (AA Scottish Hotel of the Year), and Stewart MacAulay from the multi-award winning Adamson Restaurant (2015 Scottish Restaurant of the Year).
The fantastic main course cooked by chef Hollis was Scotch Lamb PGI with loin of Scotch Lamb with wild mushroom and herb mousse and braised shoulder and green lentil croquettes, finished with a thyme and port jus.
As guests were served the Scotch Lamb dish, Sutherland farmer Joyce Campbell spoke about the dedication, care and stockmanship skills behind the production of top quality Scotch Lamb PGI. She also highlighted the importance of quality assurance and her passion in showcasing Scottish farming and Scotch Lamb to consumers from across the world.
During the dinner, the chefs were very ably supported by students from the SRUC Elmwood Campus in Cupar and Fife College.
Earlier on in the day, a group of chefs, butchers and food producers travelled to Kinaldy Farm, near St Andrews to learn more about Scotch Lamb PGI.
As part of a “Savour St Andrews” learning journey organised by the Scotland Food & Drink Network, the trip, supported by Quality Meat Scotland (QMS), saw the team of foodie fanatics listen to sheep farmer George Milne’s experiences of farming in the area and how he proudly produces Scotch Lamb PGI which is renowned for its quality both and home and overseas.
Laurent Vernet, QMS Head of Marketing said: “Scotch Lamb PGI, along with Scotch Beef PGI, was among the first European red meat products to be granted the coveted PGI (Protected Geographical Indication) status in recognition of its quality and European gastronomic heritage.
“Scotch Lamb is delicious, simple to cook and in very much season at this time of year making it the ideal choice for St Andrew’s Day celebrations around the country.”
For more information, inspiration and delicious Scotch Lamb recipes visit www.theScotchKitchen.com or visit us on Facebook and Twitter @ScotchKitchen. For information on foodie events in St Andrews, visit www.SavourStAndrews.com
Alan Richardson’s photographs shows Joyce during her talk, the main course being served, and Joyce with Martin