Scotch Lamb PGI is set to be top of the menu at a number of high profile events to celebrate St Andrew’s Day.
Six renowned Scottish chefs have been working together to create a spectacular St Andrews menu for a dinner which will celebrate the very best of Scotland’s larder as Scotland’s Year of Food and Drink draws to a close.
Scotch Lamb will be the centrepiece at the St Andrews Food and Drink Festival Dinner to be held at the Fairmont St Andrews on Friday November 20th.
The six acclaimed chefs involved are: Martin Hollis of the Old Course Hotel, Golf Resort & Spa; Alan Matthew of Fairmont St Andrews; Ian MacDonald of the St Andrews Links Trust; Geoffrey Smeddle of the Michelin-starred Peat Inn; Stewart Macaulay of The Adamson - winners of the 2015 CIS Restaurant of the Year; and Davey Aspin of the 3 AA rosette awarded Rocca.
Chef Alan Matthew of Fairmont St Andrews said: “This is the fourth Festival dinner and we are very proud to host it. It is our way of saying thank you to our local suppliers, and treating our Festival guests to a fabulous dining experience with a delicious Scotch Lamb main course.”
Cooked by Chef Geoffrey Smeddle from The Peat Inn, the main course will be braised shoulder and roast cutlets of Scotch Lamb, smoked potato puree, creamed sprouts, bacon and crisp shallots. A Scottish Sheep farmer will also attend the dinner with QMS to talk about the dedication, care and stockmanship skills behind the production of top quality Scotch Lamb PGI.
The chefs will be supported by students on the night from Cupar’s SRUC Elmwood Campus and Fife College.
Mr Matthew added: “It is all about the food and drink – but all of us believe passionately that we need to nurture, train and encourage the next generation of chefs. To that end, we work very closely with students from the two colleges, who will be involved in the proceedings, helping us at various stages of the night.”
Scotch Lamb PGI, along with Scotch Beef PGI, will also be high profile at a brand new Indoor Street Market which will take place at the five red-star Old Course Hotel, Golf Resort & Spa, St Andrews on Sunday 1st November.
This innovative culinary concept will see visitors offered the opportunity to sample tasters featuring a wide range of seasonal ingredients from Scotch Beef and Scotch Lamb to seafood, local game and poultry as well as Fife fruits, vegetables, salads and cheese.
Laurent Vernet, QMS Head of Marketing said:“Scotch Lamb PGI is a jewel in the crown of Scotland’s natural larder and we are delighted that during Scotland’s Year of Food and Drink it will be one of the highlights on these special St Andrew’s Day menus.
“Scotch Lamb is delicious, surprisingly simple to cook and in very much season at this time of year making it the ideal choice for St Andrew’s Day celebrations around the country.”
As part of wider St Andrews day activity, in conjunction with the Scottish Government, consumers will also be able to pick up Scotch Lamb recipe cards, packed with tempting menu ideas, from members of QMS’s Scotch Butchers Club.
Over 15,500 recipe cards are been distributed to remind consumers of the simplicity and versatility of cooking with one of Scotland’s most natural foods.