22nd March 2017

World Class Swimmers “Get Cooking”

A group of Scotland’s top swimmers donned aprons and got to grips with a griddle pan recently to prepare a range of healthy dishes using Scotch Beef PGI and Scotch Lamb PGI.

Ten Scottish swimmers, including Olympian Duncan Scott and Commonwealth Games ace Ross Murdoch attended a four-week “Get Cooking” cookery project run by Quality Meat Scotland (QMS) and sportscotland.

The project, which covered how to plan, prepare and cook versatile meals which are cost-effective, quick and nourishing, also included knife skills and an introduction to protein and iron-rich meals including those which contain offal.

Facilitated by Chef Consultant Scott Lyall, the main aim of the sessions was to help the athletes, who train at the University of Stirling and are supported by the experts at the sportscotland institute of sport, translate the nutritional messages they receive into real food.

Olympic medalist Duncan Scott, who picked up two silvers in the 4 x 200m freestyle and 4 x 100m medley at Rio in the summer, said he had thoroughly enjoyed the sessions and couldn’t believe how good his meals, made from scratch, tasted.

“I am not the most confident cook in the kitchen but when I do cook I really enjoy it and am always conscious that what I make has to be healthy and nutritionally-balanced.

“It’s was fantastic being part of this project as it’s given me a range of new recipes to try which are not complicated - they are quick, easy, nutritious and, most importantly, very tasty!”

The “Get Cooking” project was piloted last year with a group of Scottish cycling athletes in Glasgow resulting in the cyclists being inspired about good food and, in turn, making better food choices.

Jenni Henderson, Health and Education Executive with QMS said: “We were absolutely delighted to be working with some of Scotland’s elite swimmers and it’s fantastic they took an interest in joining us in the kitchen and polishing up their cooking skills.

“All the recipes the athletes cooked throughout the project have been developed with nutrition in mind and can be simply added to their weekly meal repertoire.

“The athletes also had peace of mind that the Scotch Beef and Scotch Lamb they were cooking with is guaranteed to come from animals born and reared only on Scottish farms where animal welfare is a priority.”

Nikos Jakubiak, Performance Nutritionist at sportscotland institute of sport, said: “The importance of smart food choices for health and performance is well established.

“All high-level athletes need to have adequate cooking skills and enough confidence in their ability to put together nutritious and exciting meals.

“With the help of QMS and chef Scott Lyall, we are helping Scotland’s top athletes enhance their cooking skills and sharpen up their knowledge on performance nutrition.”

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