QMS backs rising and leading butchers and chefs at RHS 2026
A MasterChef quarter-finalist, two Great Britain representative butchers, a Michelin star chef, plus numerous industry-leading chefs and butchers are set to take the stage in the Food for Thought Theatre at this year’s Royal Highland Show.
Quality Meat Scotland (QMS) is proud to support the Food for Thought Theatre at this year’s Royal Highland Show, taking place from Thursday 18 to Sunday 21 June 2026. Emerging talent and industry trail blazers are set to take the stage to put Scotch meat in the spotlight while celebrating the people at the heart Scotland’s food industry.
Over four days, the Food for Thought Theatre will see butchers and chefs from around the country front the chopping block with live cooking and skill demonstrations, as well as conversations about food career pathways and the importance of local sourcing.
Many of the butchers and chefs are also proud members of QMS’s Scotch Butchers Club and Scotch Beef Club. The Scotch Butchers Club brings together independent butchers committed to sourcing Scotch Beef, Scotch Lamb, and Prime Scottish Pork that’s traceable, local, and quality assured. The Scotch Beef Club, meanwhile, represents leading restaurant and hospitality establishments that proudly serve Scotch Beef, a premium product from trusted Scottish farms.
Opening the Food for Thought Theatre on Thursday 18 June will be Head Chef and MasterChef quarter-finalist William Rocks. William started young in the industry, achieving a Head Chef role at just 19; a prime example of where young Scottish talent can go.
As a qualified butcher and owner of a five-star restaurant with a background in farming and experience across Michelin-starred kitchens, William has a wealth of experience to put on show.
He said: “It’s a privilege to be able to showcase the quality of produce that Scotland has to offer. Events like this give us a chance to connect consumers directly with the story behind their food.”
As the owner of Rocks Fine Foods butchery sourcing local highland cattle, William is a staunch Scotch meat supporter.
He added: “Through the kitchen and the butchery, I see first-hand the journey from farm to plate. Using Scotch red meat means I know exactly where my produce comes from, and that’s something I’m really proud to stand behind.”
Not only will the event educate consumers on the value of locally born and bred Scotch, but it will also highlight the young butchers and chefs whose talent is bringing new life to Scotland’s food scene.
Gordon Newlands, QMS Brands Development Manager said: “We’re lucky to be seeing such a strong representation of what exceptional talent is coming through the ranks of the Scottish food industry. The future of the food industry is well and truly in safe hands.
“There is a lot of hard work that goes on behind the scenes of your local butchery or restaurant, and this showcase is all about connecting the consumer to where their food comes from and uncovering the culinary expertise behind it.”
This year in partnership with the Scotch Beef Club, Scotch Butchers Club and Native Hebridean Salmon, the exhibition returns with its strongest line up of chefs and butchers yet.
Thursday 18 June
Friday 19 June
Saturday 20 June
Sunday 21 June
Follow @qmscotland on social media for the latest updates and behind-the-scenes content throughout the show.