Gleneagles Chefs Explore Scotch Beef Processing at ABP Food Group’s Perth Facility: A Scotch Beef Club Initiative

QMS recently hosted Gleneagles chefs at ABP Food Group’s cutting-edge processing plant in Perth.  This visit, organised by our Scotch Beef Club initiative, aimed to deepen chefs' understanding of the red meat sector and its processing.

John McMaster, Technical Manager at ABP Food Group commented: “It’s fantastic to see the partnership between ABP, Gilmour’s and Gleneagles working collaboratively to ensure that the expectations of the diners at Gleneagles are met and surpassed.

“Helping pass on knowledge to the highly skilled and passionate chefs will only give them more understanding of what happens to allow them to get their hands on the best of the best Scotch Beef”.

Stewart Macpherson from John Gilmour’s Butchers, a key supplier for Gleneagles, commented: "It's always valuable to gain insights into different aspects of the red meat processing chain. I was hugely impressed by the facilities at ABP Perth; the recent major restructuring is evident in the enhanced ergonomics and efficiency of the operation. This event provided a thorough understanding of the methods and expertise that drive the quality and consistency of Scotch Beef"

Gordon Newlands, Brands Development Manager at QMS added, “Engaging directly with the processing side of the industry promotes a deeper understanding of the product and its journey. These visits not only educate chefs but also enhance the quality and appreciation of Scotch Beef.”

Discover more about the Scotch Beef Club here: https://makeitscotch.com/experience/scotch-beef-club