Scottish red meat goes global

A new initiative has been designed to promote Scottish red meat on an international level.

The ‘Surf and Turf’ project is the brainchild of Quality Meat Scotland (QMS) and Seafood Scotland, with the purpose of showcasing Scottish ingredients and its unique food heritage to the rest of the world.

The first stop for the scheme was at an event hosted in Germany, which saw food influencers, restaurant representatives, importers and bloggers congregate to sample Scotland’s finest foods. On the menu was Scotch Beef PGI and Scotch Lamb PGI, alongside Scottish scallops and fresh lobster.

Where possible, Surf and Turf will join forces with a local partner. In Germany, the project was assisted by Effilee, a food and drink magazine and website.

“Surf and Turf is a step forward in achieving our common goal – to spread the word about Scotland’s amazing food heritage,” commented Laurent Vernet, head of marketing at QMS.

“This initiative will showcase the best of what Scotland has to offer discerning food lovers in Europe and further afield. Consumers across the globe have a genuine appetite for Scottish produce and, in particular, its world-leading levels of traceability, assurance and welfare standards which underpin the Scotch Beef PGI and Scotch Lamb PGI brands.”

According to QMS, Scottish food and drink exports increased by 8% in 2016. Exported meat from Scotland rose 11% to £72 million, with Europe making up 90% of trade. Scottish seafood exports rose 26%, reaching £760m.

“Boasting Europe’s largest economy, Germany is an ideal place to begin our Surf and Turf initiative, bringing Scottish seafood and meat to an astute audience who are increasingly leading the way in terms of European culture and trends,” commented Natalie Bell, trade marketing manager for Europe, Middle East and Asia at Seafood Scotland.

“By celebrating the best of what Scotland has to offer from both land and sea, we aim to establish new trade relationships and secure interest in future orders for Scottish suppliers.”

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