Six Scottish chefs have worked together to create the meal
The best of Scotland’s larder will be celebrated in a grand St Andrew’s Day dinner in Fife at the end of November.
Sutherland sheep farmer Joyce Campbell will describe the dedication, care and stockmanship involved in producing Scotch lamb which will take centre stage in the menu at the Old Course Hotel in St Andrews.
Loin of Scotch lamb will be served with wild mushroom and herb mousse and braised shoulder and green lentil croquettes, finished with a thyme and port jus.
Six Scottish chefs have been working together over the past six months to
create the meal and they will be supported on the night by students from Cupar’s SRUC Elmwood Campus and Fife College.
Each college will receive £500 bursaries to be used for further hospitality training from profits made from the evening.
Laurent Vernet, QMS head of marketing, said: “Having a Scottish sheep farmer speak and then serving Scotch lamb at this event is a great opportunity to highlight the commitment of Scottish livestock farmers in producing a brand that offers world-leading levels of traceability, assurance and welfare standards.”
