Scotland’s natural larder was brought to the forefront of the world stage, providing more than 260,000 meals during the course of the iconic Ryder Cup.
The golfing contest became the first major event since this year’s Commonwealth Games in Glasgow to adopt a Food Charter offering local food from sustainable and traceable sources with ethical, safe, and healthy choices wherever possible.
As a result a hefty 480lb of Scottish smoked salmon, 20,000 portions of fresh cod and haddock from Scottish waters, 1,500lb of Perthshire strawberries, 20,000 hand-pressed Simon Howie beefburgers and 2,400 bottles of Johnnie Walker whisky was served up to tens of thousands of hungry competitors and spectators during each day of the Gleneagles sporting carnival.
Key Scottish suppliers included RR Spink and Sons, Albert Bartlett, Hugh Grierson, Simon Howie, Ochil Foods, Great Glen Charcuterie, Summer Harvest rapeseed oils, Gloagfarm Oats and Gartmorn Farm Poultry.
“The Ryder Cup has been the perfect platform to showcase Scotland’s world-class food and drink to visitors from 75 countries across the globe,” said Rural Affairs Secretary Richard Lochhead.
“Around 260,000 meals have been served during the tournament that’s more than a quarter of a million opportunities we have had to serve up the finest food and drink Scotland has to offer to players, officials, media and spectators from across the globe,” he said.
“And it was great to see the menus and service areas highlighting the provenance of their quality Scottish ingredients.
“It is clear a new benchmark has been set for all events held in Scotland to aspire to.”
Mr Lochhead said Scotland’s “outstanding natural larder”, which boasts impeccable provenance credentials, provides “among the best” food and drink produce to be found anywhere in the world.
He said: “The Ryder Cup comes hot on the heels of the success of the Commonwealth Games and our second Year of Homecoming this year with 2015 Scotland’s Year of Food and Drink.”
He said these occasions represent an unprecedented economic opportunity for Scottish produce.
“It’s anticipated that visitors to Scotland in 2014 will spend almost £33 million on food and drink at events, enjoying the delicious local produce we have right on our doorstep,” he said.
Chief executive for Scotland Food & Drink, James Withers added: “The Ryder Cup is an iconic event and it was always our ambition to use it as a platform to showcase our Land of Food and Drink.
“We’ve had many spectators comment on the quality of produce on offer, with suppliers big and small from the four corners of Scotland supplying the event.”
Mr Withers said bringing Scottish produce from farm to fork at the Ryder Cup came as the culmination of 18 months of work with the tournament organisers and their contract caterers.
It was also underpinned by twinned funding support from the Scottish Government.
“This all comes at the perfect time as we prepare for 2015, Scotland’s Year of Food and Drink,” he said.
Any food waste from the tournament was sent for anaerobic digestion helping with the aim to become the first ever zero-waste-to-landfill Ryder Cup.