Scottish catering and hospitality news in Scotland

Catering in Scotland magazine is published bi-monthly with in-depth features, views and news for the Scottish catering, hospitality and tourism industry. On this page we have the latest news to keep you constantly updated on the market. On the left hand side of the page you can search our archived news which is stored monthly.

Friday, January 23, 2009

Scotland Gets Top Billing at Chefs' World Championship

Scotch Beef is to be featured as the official meat for the Bocuse d'Or World Cuisine Contest in Lyon, France. The world's top chefs representing 24 different countries will showcase Scotch Beef in their menus as they compete to be crowned world champion.
Scottish Development International (SDI) and Quality Meat Scotland (QMS), both associate sponsors of the Bocuse d'Or, will jointly lead a delegation of producer groups at SIRHA and the Bocuse d'Or in Lyon from Saturday 24 January, in a major push to recapture market share and boost exports.

QMS, Seafood Scotland and the Scottish Salmon Producers' Organisation will be present on the Scotland Food & Drink stand at the French exhibition to meet with buyers, chefs and food and drink professionals, as well as encouraging Scottish businesses to identify export opportunities in key European markets.

Richard Lochhead, Cabinet Secretary for Rural Affairs, said: 'This is a wonderful opportunity to highlight the outstanding quality of our delicious beef, lamb, salmon and seafood on the global stage.

'The prospect of the world's leading chefs serving up mouth-watering dishes with Scottish ingredients at such a event will enhance Scotland's reputation for quality food production and open up new export opportunities in the process.

'Scotland is a small nation but we have a big reputation for quality food production, and we will do all we can to continue to support Scotland's food and drink industry in the current economic climate.

'I am confident that in the year of Homecoming, when our food and drink will be showcased to hundreds of thousands of people visiting Scotland from around the world, our delicious Scotch beef, lamb and seafood will be in even greater demand.'

Donald Biggar, chairman of QMS, said: 'Events such as these give us the rare opportunity to let some of the world's leading chefs experience the quality of Scotch Beef and Scotch Lamb for themselves. It's also a chance to showcase our product to international meat buyers and QMS will working hard behind the scenes to help Scottish red meat companies build sales in what is an increasingly competitive export marketplace.'

www.qmscotland.co.uk

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