Chefs in the field

Scotland's top young chefs are stepping out of the kitchen and onto the farm thanks to a Meat Masterclass organised by red meat promotion body, Quality Meat Scotland, for the finalists of the Scottish Food Scholarship.

The unique day out will give the winning finalists a chance to see Scotland's world-class supply chain first hand starting with livestock on the farm, through to the abattoir and then onto the meat processing plant.

For the majority of these talented young chefs it will be the first chance to see where the meat they are serving up to their customers comes from.

QMS Marketing Manager Margaret Stewart who was responsible for coordinating the one off Meat Masterclass said: "We know from our work with chefs throughout the UK that there is a real need for young people developing their culinary skills to better understand the journey that red meat takes from farm to fork.

"Thanks to support from Scottish red meat businesses we have been able to offer some of Scotland's most talented young chefs a unique opportunity. They will see livestock grazing on a typical Scottish farm, talk to the farmer about the production methods that have given Scotland a global reputation for world class meat and take look behind the scenes in an abattoir and processing plant to see the chain in action that leads to the meat arriving in their restaurant kitchen."

Over the past two years, QMS has been a key sponsor of the Scottish Food Scholarship. The prestigious event was created to encourage and develop the culinary skills and talents of young Scottish chefs. Each year semi finals take place around the country with this year's final taking place at ScotHot, Glasgow SECC at the end of February. Judges included Martin Wishart, Tony Borthwick, Keith Braidwood, Jeff Bland, Matthew Gray, Chris Firth-Bernard and Tom Kitchin.

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