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Pork seminar offers everything but the oink
More than 50 chefs from throughout
The sold-out event, which took place at Gleneagles Hotel in Perthshire today (21 Apr) gave members of Quality Meat Scotland to show how Specially Selected Pork can be a exciting, cost effective and flexible addition to the best restaurant menus.
The chefs were shown a two handed presentation with innovative butcher Jonathan Honeyman showing alternative and good value cuts, and John Webber, a tutor at the Nick Nairn Cook School and former Michelin star holder from Gidleigh Park in Devon, showing how to add value to these cuts for discerning diners.
The chefs were also be given the view from the farm gate with pig farmer Andrew Peddie showing the promises in assurance, traceability and welfare that come from buying Specially Selected Pork, all of which is farm assured from Scotland.
The theory of the morning’s session was put into practice by
The dish served was a Braised Specially Selected Pork cheek with squid and cauliflower risotto. Loin of Specially Selected Pork with herb crumb and light madeira jus, served with a selection of three garnishes which feature more parts of the carcase.
Marketing Manager Margaret Stewart, who runs the Scotch Beef Club said: “The challenges of the current economic climate are forcing restaurants to be innovative to ensure a healthy bottom line.
Farm assured Specially Selected Pork from
The seminar is being made possible thanks to the £200,000 grant from the Scottish Government to bolster pork marketing.
For more information about Specially Selected Pork, visit www.speciallyselectedpork.co.uk