Scotch Lamb is centre stage this week at Scotland’s largest hospitality, tourism and catering show, ScotHot.
he three-day event, which kicks off today at Glasgow’s SECC, will see Scotch Lamb sponsoring the Live Competition Theatre where the best young chefs in Scotland will compete for a variety of prizes during three intense days of competition which will culminate in the selection of the Scottish Chef of the Year 2013.
The most talented chefs in Scotland will be in attendance, and the competitors will use some of the finest fresh Scottish ingredients to impress the formidable panel of judges lead by Albert Roux. Four of the eight finalists have chosen Scotch Lamb as the main ingredient and Quality Meat Scotland (QMS) is awarding a special prize for the Best Scotch Lamb Dish.
Individual skills may be on show in the live competition theatre, but it is team work that will win medals in the hot kitchen. Here the Scottish Junior Culinary team will showcase Scotch Lamb in their main dish (Roast Rump and Herbed Faggot of Scotch Lamb with a Couscous Sauce, Carrot Puree, Potato Compression and Braised Baby Gem Lettuce) in the Hot Kitchen sector where 80 lunch time covers have to be prepared and served to perfection in the Restaurant of Nations.
“We are delighted that Scotch Lamb has such a prominent presence at this year’s event and is being showcased by some of the top chefs in Scotland,” said Jim McLaren, Chairman of Quality Meat Scotland.
“Scotch Lamb stands out from its competitors because of its unique taste and the fact it’s a natural product which is born and reared on farms in Scotland meeting the highest quality standards.
“Scotch Lamb is underpinned by robust quality assurance and the fact that so many talented chefs and culinary stars of the future are choosing it as a main ingredient at events such as ScotHot, sends a very positive signal to our industry.”
During ScotHot, QMS has joined forces with the Federation of Chefs Scotland to do five 40 minute Scotch Lamb butchery demonstrations showing how innovative butchery can increase the culinary repertoire and make the most of the versatility of Scotch Lamb.
The culmination of ScotHot will be the Scottish Culinary Awards Dinner to be held in The Grand Central Hotel in Glasgow. The culinary stars of today and the up and coming chefs of tomorrow will be there to enjoy Scotch Lamb as the main course to be served to 200 guests.
Caption: Students from Adam Smith College are representing Scotland in the World Junior Culinary Grand Prix at ScotHot this week. L-R: Rebecca Leighton; Blair Wilson; George Milne, Development Officer, National Sheep Association; Gregor Vimpany; Scott Lyall, Chef Lecturer, Adam Smith College; Michael Greig; and Teri Melville.