Scotch Beef Family Cookery Theatre Debuts at Taste of Grampian

One of Scotland’s best-loved cooks, Lady Claire Macdonald, is set to delight the crowds with her demonstration debut at Taste of Grampian next week.

The irrepressible Lady Claire will be tempting audiences with a selection of her favourite recipes in the new Scotch Beef Family Cookery Theatre (ring 3) at the event on June 2nd at the Thainstone Centre, Inverurie.

Among the dishes she will be preparing will be Scotch Lamb Shepherd’s Pie, Scotch Beef Steak and Kidney With Oatmeal, Onion and Mustard Crumble and Thai Specially Selected Pork Patties.

Lady Claire runs the Michelin-starred Kinloch Lodge restaurant and hotel on Skye with her husband and family. Winner of an NFU Scotland Ambassador Award, she is certain to prove a hit with the crowds with her passion for top Scottish ingredients and her endless energy.

Other activities being held in the cookery theatre, all free of charge to visitors, include the schools cookery competition and a demonstration by award-winning butcher Gary Raeburn, of Forbes Raeburn and Sons in Huntly.

A demonstration on how to cook the perfect steak will be another attraction at the cookery theatre with Simon Gosling, chef manager at the Porterhouse Restaurant located at the Thainstone Centre.

Simon has honed his skills at some of the finest five and four-star establishments in the UK and Ireland including Turnberry, the Balmoral and the Caledonian hotel.

Quality Meat Scotland chairman, Jim McLaren, said he was delighted QMS is extending its support of Taste of Grampian with additional activities at the event.

“Taste of Grampian offers an excellent opportunity to showcase the fabulous produce from the north-east of Scotland which is world-renowned for top quality Scotch Beef and Lamb and Specially Selected Pork.

“We are delighted that Lady Claire, Simon and Gary will be demonstrating their skills at the event.

“All three are experts in their field and share the pride our farmers take in the production of top quality beef, lamb and pork. They are also very knowledgeable about the assurance, high welfare and traceability which underpins the brands and we look forward to them sharing their passion and depth of experience with the crowds at next weekend’s event.”