QMS hosts top chefs at Scotch Beef and Lamb event

Those involved in the production of Scotch Beef PGI and Scotch Lamb PGI were celebrated at a Quality Meat Scotland (QMS) event, as some of the country’s top chefs were given a ‘Hoof to Hook’ tour.  

The Princess Royal attended the event on 13 October, which marked the 10th anniversary of the Scotch Beef Club. It was also attended by 25 chefs, including several from Scotch Beef Club founder members The Balmoral, The Pompadour and Gleneagles. The chefs were given a rare insight into the processes behind Scotch meat, through a number of tours and demonstrations.

They visited Meadowend Farm in Clackmannanshire, run by Alan Turnbull and his family, who have around 125 suckler cows, mostly Limousin and Aberdeen Angus crosses, and finish around 300 cattle. Next they went to Scotbeef’s premises at Bridge of Allan, where they met Ian Galloway CBE and were shown around. QMS said the chefs were then joined by HRH The Princess Royal to watch a Scotch Beef and Scotch Lamb butchery demonstration by Master Butcher, Viv Harvey, at Cromlix House.

Jim McLaren, chairman of QMS, said the ‘Hoof to Hook’ day the chefs had taken part in was a great opportunity to improve understanding about what makes Scotch Beef special and to encourage chefs to think more about the meat products they choose.

“Today you have had a first-hand insight into the skills of our farmers, processors and butchers. Their dedication and passion is vital to sustaining the global reputation of Scotch Beef and Scotch Lamb.

“Quality assurance, traceability and high welfare standards are also key to underpinning that reputation, but it is the exceptional people who dedicate their lives to championing top-quality produce who ensure that future success,” he said.

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