29th November 2018

Fife Chefs Inspired by Scotch Beef Learning Journey

A group of thirteen Scottish chefs recently took part in a free learning journey to discover how quality Scotch Beef PGI is produced and the journey it takes from farm to fork.

The journey, which was organised by Quality Meat Scotland (QMS) and Savour St Andrews, was part of a range of activities taking place in the run up to St Andrew’s Day which celebrated the very best of north east Fife’s larder. 

The chefs, from in and around Fife, met at the Old Course Hotel Golf Resort and Spa, St Andrews, then travelled to a nearby beef farm to learn more about Scotch Beef PGI.

Host farmer John Bell shared his knowledge and experience with the culinary experts. He highlighted the dedication, care and stockmanship skills behind the production of Scotch Beef PGI as well as the importance of quality assurance and the Protected Geographic Indication (PGI) status.

“We are tremendously proud to produce the highest quality Scotch Beef PGI which is renowned across the globe for its quality and flavour. To carry the Scotch Beef PGI logo, the animal must have been reared in Scotland for the whole of its life and to very highest standards,” said Mr Bell.

“It was a pleasure to have the chefs visit Balneil farm. I hope our tour has given them some insight into the production of Scotch Beef and will give them further insight into the rewards and challenges of the farming industry.

“I’m sure that with their new understanding of the industry, they will take even more pride in preparing and serving Scotch Beef to their customers,” he added. 

The chefs also travelled to Fife College, Levenmouth Campus where they enjoyed some delicious Scotch Beef burgers prepared by the college before taking part in a butchery demonstration.

Master butcher Viv Harvey demonstrated the art of breaking down a Scotch Beef rump. The group then had the opportunity to butcher their own rump joint which was then donated to the college for further education.

“It was a pleasure to be invited by QMS to provide a butchery demonstration for the chefs so they could get some hands-on experience of preparing different cuts of beef,” said Mr Harvey.

“It’s been a great day and getting onto a farm and learning about the natural production and processing of Scotch Beef is something that every chef should experience”.

As part of the experience, the chefs enjoyed a three course Scotch Beef dinner at the Old Course Hotel, a member of Quality Meat Scotland’s Scotch Butchers Club, where they met executive chef Martin Hollis.

The group of chefs enjoyed a starter of Carne Asada, Pico de Galla, tomato onion and coriander salsa. This was followed by petite marmite en croute and a main course which consisted of Scotch beef fillet served with wild mushrooms, braised beef croquette, truffled celeriac and a red wine jus.

Ciara Etherson, PR and Marketing Executive at QMS said: “The chef’s learning journey has been a fantastic opportunity for chefs in the Fife area to get out of the kitchen and onto the farm, giving them a stronger understanding of the care and attention involved in Scotch Beef production from farm to fork.”

“Scotch Beef PGI is delicious, simple to cook and perfect for a hearty meal at this cold time of year, making it the ideal choice for St Andrew’s Day celebrations around the country.”

For more information, inspiration and delicious Scotch Beef recipes visit www.ScotchKitchen.com or visit us on Facebook and Twitter @ScotchKitchen.

For information on foodie events in St Andrews, visit www.SavourStAndrews.com.

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