Scotch Lamb to top menu at leading international culinary event

Scotch Lamb has earned a place at the top of the menu at the final of the world’s most prestigious cooking competition, the Bocuse d’Or, in France.

The successful bid, lead by Quality Meat Scotland, will provide the Scottish red meat industry with an unparalled platform to showcase Scotch Lamb to a gathering of the crème de la crème of chefs and restaurateurs from around the globe.

The Bocuse d’Or takes place every two years in Lyon, the culinary capital of Europe, alongside SIRHA, the International Hotel, Catering and Food Trade Exhibition.

The next event takes place in January 2011 and next year the world’s leading chefs will take part in numerous regional and national selection events, with the top performers qualifying for the Bocuse d’Or finals.

Bocuse d’Or was named after the legendary French chef, Paul Bocuse, the founder of nouvelle cuisine. During the finals, top chefs will compete over a gruelling two days to present intricate Scotch Lamb dishes to be judged on taste and presentation.

Scotch Lamb and Scotch Beef were served as the main course to over 1800 guests who attended a dinner at Bocuse d’Or in Lyon at the start of 2009.

“We are delighted the organisers of this prestigious event are clearly so impressed with Scotch Lamb,” said QMS Chairman, Donald Biggar.

“To have been selected as the main meat ingredient for a competition which has such a high international profile is a real coup for the Scottish industry.

“Scotch lamb’s positioning at the top of the menu will drive awareness of our fantastic product in France and the 23 other competing countries and the event will also give the Scottish industry an opportunity to talk to potential buyers from all over the world including Europe, the Far East and the United States.”

Rural Affairs Secretary, Richard Lochhead, said: “This is a fantastic opportunity to showcase the outstanding quality of our Scotch Lamb at an acclaimed event of such great international importance.

“The selection of Scotch Lamb to top the bill at Bocuse D’Or, alongside Scottish Seafood, is a well-deserved recognition of the skill and dedication which takes place throughout Scotland’s food chain. Our world-leading red meat sector creates a product which merits global acclaim. My congratulations go to Quality Meat Scotland for securing this excellent opportunity.”