A leading Scottish meat processor will supply the Scotch Lamb to be cooked by the world’s top chefs at Bocuse d’Or – the Olympics of the culinary world.
Bridge of Allan-based Scotbeef was successful in winning an industry-wide tender for the prestigious contract which will see Scotch Lamb from the company showcased to the world at the Lyon event in January 2011.
Scotch Lamb has earned a place at the top of the menu along with Scottish seafood, creating an unprecedented Scottish flavour to the world’s most prestigious cooking competition which takes place during Scotland’s Year of Food and Drink.
Leading chefs from all over the world have been visiting Scotland to seek inspiration from their Scotch Lamb dishes. Next week Simon Hulstone, the UK finalist, will travel to Perthshire and Stirlingshire to meet lamb producers, butchers and fellow chefs.
“The event will provide the Scottish red meat industry with an unparalleled platform to showcase its brand to a gathering of the crème de la crème of chefs and restaurateurs from around the globe,” said Laurent Vernet, Head of Marketing with Quality Meat Scotland.
“It will also drive awareness of Scotland’s wonderful product in France and the 23 other competing countries. By the end of the competition potential buyers from all over the world including Europe, the Far East and the United States should be well aware of the quality of Scotch Lamb with its coveted PGI status and world-leading assurance,” added Mr Vernet.
Suzie England, Head of Agricultural Livestock Liaison, Scotbeef Limited said: “We are delighted to be the supplier of the Scotch Lamb for a competition which has such a high international profile.
“Scotbeef specialises in developing, marketing and exporting quality fresh meat products and we source our beef and lamb from over 1,000 producers in Scotland of which around one third are based in and around Stirlingshire and Perthshire.
“On a weekly basis our products go to around a dozen European countries and Bocuse d’Or will offer a fantastic opportunity to raise awareness of Scotch Lamb and all the heritage, stockman skills and welfare behind it,” she added.
Scotbeef, which has an annual turnover is £190 million and employs over 620 people, is currently undertaking a programme of expansion in its production and chilling facilities Bridge of Allan site.
Bocuse d’Or takes place every two years in Lyon, the culinary capital of Europe, in conjunction with SIRHA, the International Hotel, Catering and Food Trade Exhibition.
Named after the legendary French chef, Paul Bocuse, the most famous of a group of inspirational young French chefs who revolutionised classic cooking in the 20th century. The finals of the event will see top chefs compete over a gruelling two days to present Scotch Lamb dishes to be judged on taste and presentation.
Scotch Lamb was served as the main course to over 1800 guests who attended a dinner at Bocuse d’Or in Lyon at the start of 2009.
STYLE--> Scotbeef supplier Andrew Morton of Lochend Farm, Stirlingshire pictured during a visit from leading chef Simon Hulstone, the UK finalist for Bocuse d’Or.