Pork Seminar Offers Everything but the Oink

SCOTLAND, UK - More than 50 chefs from throughout Scotland have been learning about the opportunities in using everything but the ‘oink’ from pig carcases to help profitability.
calendar icon 24 April 2009
clock icon 3 minute read

The sold-out event, which took place at Gleneagles Hotel in Perthshire on 21 April, gave chef members of Quality Meat Scotland’s Scotch Beef Club a chance to show how Specially Selected Pork can be an exciting, cost effective and flexible addition to the best restaurant menus.

The chefs were shown a two handed presentation with innovative butcher Jonathan Honeyman demonstrating 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 given the view from the farm gate with pig farmer Andrew Peddie outlining the promises in 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 UK Chef of the Year and Bocuse D’or representative Simon Hulstone, from the Michelin-starred Elephant in Torquay, who gave the assembled chefs a chance to taste for themselves what you could do with Specially Selected Pork.

Simon’s menu included a Squid and Cauliflower Risotto starter with Pig’s Cheek and Crispy Pig Ears. The main course to follow was Loin of Specially Selected Pork with side dishes of Black Pudding, White Pudding, Pig’s Belly and Trotters.

QMS 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 Scotland offers them the opportunity to serve their guests a high quality product with all its assurance guarantees, and I hope they all come away with ideas for innovative pork dishes for their menus.“

The seminar is being made possible thanks to the 3200,000 grant from the Scottish Government to bolster pork marketing.

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