QMS stages butchery masterclass for chefs
Up-and-coming chefs from top Edinburgh restaurants recently attended a Quality Meat Scotland (QMS) butchery masterclass, led by master butcher Viv Harvey.
Harvey showed the young chefs skills and techniques for preparing meat in the best possible way, while emphasising the importance of building a strong relationship between chef and butcher. He told the chefs, from restaurants The Pompadour by Galvin and The Honours, that this will ensure they receive the most suitable cut for specific dishes, giving the customer in the restaurant the best eating experience.
Using Scotch Beef PGI and Scotch Lamb PGI, the master butcher demonstrated how to increase the potential of certain muscles perceived as having a lower value. Harvey also explained the importance of the role of the farmer, and encouraged the chefs to make use of traceability and information on how an animal has been reared.
Alex Stewart, from The Pompadour by Galvin, said: “Learning from such an experienced and well-respected butcher such as Viv has been a fantastic experience. I have certainly come away with a raft of new information and skills, which will help me make the most of the meat we use in the restaurant.”
The masterclass follows the launch of a range of recipes and videos by prominent Scottish chefs using Scotch PGI meat, which have now had thousands of hits. QMS has responded to the success by developing more videos, including a series of butchery skills videos for chefs.
Margaret Stewart, QMS marketing manager, said: “Producing great-tasting Scotch Beef PGI and Scotch Lamb PGI is a combined effort of farmer, abattoir, butcher and chef, and the more they understand about each other’s role the better.
“Chefs can now choose from a variety of meats from around the world, but Scotland’s size, accessibility and traditional values are our unique advantages. We have a powerful story, and we aim to help our young talented chefs to make the most of it.”
To view the recipes and videos, visit www.thestaffcanteen.com.
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