Pork goes to the ball with QMS
Scottish meat bosses are hoping to change the image of pork in the foodservice sector with a special seminar. Chef members of Quality Meat Scotland’s prestigious Scotch Beef Club are being invited to the Gleneagles Hotel this month to be shown that pork should not be the Cinderella of meats and can prove an exciting, flexible and cost effective ingredient.
The chefs attending will be shown a two handed presentation with innovative butcher Jonathan Honeyman showing alternative and good value cuts, and John Webber, a tutor at the Nick Nairn Cook School and former Michelin star holder from Gidleigh Park in Devon, then showing how to add value to these cuts for discerning diners.
The chefs will also be given the view from the farm gate with pig farmer Andrew Peddie showing the promises in assurance, traceability and welfare that come from buying Specially Selected Pork, all of which is farm assured from Scotland.
Marketing manager Margaret Stewart, who runs the Scotch Beef Club said: “It is by all accounts a challenging time for restaurants, and to ensure their future they have to continue to innovate, surprise and delight diners while keeping a close eye on the bottom line.
“This is where pork can be an important tool as it offers incredible taste and depth of flavour, and nearly every part of the carcase can be used to create innovative dishes while offering restaurateurs a control on costs.
“It’s time for pork to be no longer seen as the Cinderella of meats in the foodservice sector, and hopefully this seminar will show that it can be an exciting addition to the most exclusive menus.”
After whetting delegates’ appetites with the demonstration, it will be put into practice by UK Chef of the Year and Bocuse D’or representative Simon Hulstone, from the Michelin-starred Elephant in Torquay, who will be cooking a lunch showcasing what can be done with high quality Specially Selected Pork.
Stewart added: “The seminar has two main aims, the first is to get more top restaurants to feature Specially Selected Pork from Scotland prominently on their menus.
“We also hope that the cachet these top chefs hold in the food world will help raise awareness throughout the whole sector about the flexibility and opportunities offered by Specially Selected Pork.”
The seminar is being made possible thanks to the £200,000 grant from the Scottish Government to bolster pork marketing.
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