Foodies Savour Scotch Lamb PGI at St Andrews Street Food Market

Scotch Lamb PGI was one of the main attractions at an innovative “Street Food Market” event which took place to herald the start of a series of foodie celebrations in the run up to St Andrew's Day.

Visitors to the Old Course Hotel, Golf Resort & Spa at the weekend had the chance to sample spectacular St Andrew’s Day inspired food, including Scotch Lamb PGI and Scotch Beef PGI, created by six renowned Scottish chefs.

Foodies from across the country gathered in the Hall of Champions to celebrate the very best of Scotland’s larder with tempting tasters on offer during the continental “grazing” style lunch.

The innovative culinary concept let visitors savour Scotland’s seasonal ingredients, also including seafood and local game along with Fife fruits, vegetables, salads and cheese, ahead of the annual St Andrews Food and Drink Festival Dinner on Friday 20 November.

Laurent Vernet, QMS Head of Marketing said: “The St Andrews indoor Street Food market provided visitors with inspiration on how to use some of Scotland’s most versatile and delicious ingredients, including Scotch Lamb.

“As well as being delicious, Scotch Lamb is surprisingly simple to cook with and very much in season at this time of year, making it the ideal choice for St Andrew’s Day celebrations around the country.”

Among those joining visitors to the Street Food event was local sheep farmer, George Milne, who is also Development Officer for the National Sheep Association in Scotland.

Mr Milne will be speaking at a spectacular St Andrews Food and Drink Festival Dinner to be held at the Fairmont St Andrews on Friday November 20th, where Scotch Lamb PGI will be the centerpiece.

Six renowned Scottish chefs have been working together to create this spectacular St Andrews menu for a dinner which will celebrate the very best of Scotland’s larder as Scotland’s Year of Food and Drink draws to a close.

The six acclaimed chefs involved are: Martin Hollis of the Old Course Hotel, Golf Resort & Spa; Alan Matthew of Fairmont St Andrews; Ian MacDonald of the St Andrews Links Trust; Geoffrey Smeddle of the Michelin-starred Peat Inn; Stewart Macaulay of The Adamson - winners of the 2015 CIS Restaurant of the Year; and Davey Aspin of the 3 AA rosette awarded Rocca.

The main course, cooked by chef Geoffrey Smeddle from The Peat Inn, will be braised shoulder and roast cutlets of Scotch Lamb, smoked potato puree, creamed sprouts, bacon and crisp shallots.

The dinner is being supported by Quality Meat Scotland and George Milne will also attend the event to talk about the dedication, care and stockmanship skills behind the production of top quality Scotch Lamb PGI.

As part of a wider St Andrew’s day activity, in conjunction with the Scottish Government, consumers will also be able to pick up Scotch Lamb recipe cards, packed with tempting menu ideas, from members of the Scotch Butchers Club, run by Quality Meat Scotland.

Over 20,000 recipe cards are been distributed to remind consumers of the simplicity and versatility of cooking with one of Scotland’s most natural foods.