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Knives out for top chef and butcher

By Features Reporter

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Last year’s champion was Ross Cochrane, the Rothesay Rooms, Ballater.
Last year’s champion was Ross Cochrane, the Rothesay Rooms, Ballater.

Chefs and butchers across the country are set to battle it out to win the prestigious titles of Scotch Lamb PGI surf ‘n’ turf chef of the year and Scotch Lamb PGI butcher of the year.

Chefs will be raising the ‘steaks’ for the competition which is open to members of Quality Meat Scotland’s Scotch Beef Club and/or members of the Scottish Chefs Federation.

Contestants are invited to submit the recipe that showcases the versatility of Scotch Lamb PGI with Scottish seafood, alongside two photographs of the finished dish to info@qmscotland.co.uk by Monday, October 14.

The six best entries will then be selected by judges from the Scottish Chefs, Seafood Scotland and the National Sheep Association, who will be looking for the hero ingredients to be championed through skill, innovation and exceptional taste.

Last year’s champion dish came from Ross Cochrane, head chef of the Rothesay Rooms in Ballater, who served seared Scotch Lamb PGI with shallot, roast corn, pannise, Isle of Mull scallops, young veg, lamb cheek and jus.

Any butcher who stocks Scotch Lamb PGI is being encouraged to enter their most original and delicious Scotch Lamb products, from marinated cuts to burgers and sausages, pies, and ready meals. The products will be judged by representatives from The Scottish Chefs, who will be looking at areas including skill, passion and pride in selling Scotch Lamb PGI. The butchers will be hoping to follow the success of Scotch Lamb butcher of the year 2018, Crombies of Edinburgh, with owner Sandy Crombie “absolutely delighted” after taking home the top accolade.

Claire Higgs, communications and PR manager from Quality Meat Scotland, said: “Both competitions will champion different members of the supply chain to showcase the exceptional cuts of Scotch Lamb and value-added products available for consumers to try at home, as well as restaurant-quality innovations that introduce lamb as an alternative ingredient to a surf ‘n’ turf dish. Throughout the competitions, judges will be seeking to discover butchers and chefs that are passionate about Scotch Lamb and show real innovation, enthusiasm and commitment to a quality ingredient which truly is a cut above the rest.”

She added: “Good luck to everyone who plans to enter and we look forward to hearing the results on November 4.”

The winners of both competitions will be announced at the annual Scottish Chef’s Conference on Monday, November 4 at the Edinburgh International Conference Centre (EICC). For more on Scotch Lamb PGI, recipes, videos and tips, visit www.scotchkitchen.com or follow Scotch Kitchen on Facebook, Twitter or Instagram.

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