Scotch Lamb PGI will be in the spotlight at the sell-out Oxford Symposium on Food and Cookery at St Catherine’s College, Oxford this week (7-9 July).
This year’s foodie event is themed around food production and the UK food landscape and is set to attract over 300 international academics, journalists and opinion leaders from all areas of the food world.
During the Saturday morning conference, Ciara Etherson, Marketing Executive with Quality Meat Scotland (QMS), will talk about food traceability and the importance of provenance, informing attendees on the natural production process of Scotch Lamb PGI.
Scotch Lamb PGI, provided by John Scott Meats in Paisley, will then be showcased as the main course at the Saturday night dinner.
Suzie Carlaw, Marketing Controller with QMS, said: “We’re proud to be involved in this year’s symposium which celebrates Great Britain’s rich food larder. Scotch Lamb PGI is part of Scotland’s gastronomic heritage so it’s great to see it being represented on an international stage.”
The Oxford Symposium was originally founded and co-chaired by food historian Alan Davidson and author Dr Theodore Zeldin in 1981 to celebrate the very best of those who inform and inspire the public about great food.
For more information about Scotch Lamb PGI, please visit: www.scotchkitchen.co.uk or follow Scotch Kitchen on Facebook and Twitter.