Top Chefs Get a Taste of Scot Beef

SCOTLAND, UK - Some of the biggest names in Belgian cuisine came to Scotland this week to investigate the origins of one of their most prized products.

17 April 2008

2 minute read

Europe

Led by Belgian representatives of Eurotoques, the international community of European Chefs, the group consisted of some the country’s top chefs and advisers to supermarkets Delhaize and Match.

Laurent Vernet, Head of Marketing for Quality Meat Scotland, said: “The visit from Eurotoques was visit in our strategy to develop our markets in the Benelux and was part of an activity co-funded by the EU to promote PGI schemes.

“The chefs were shown what makes Scotch Beef special and the part it plays in European food heritage, it was also good to dispel some myths that Eurotoques may have had about our production, such as that all Aberdeen Angus come from Scotland.”

Eurotoques members are key opinion leaders in their country’s food sector. Similar to the celebrity chef culture here, this means that the press and consumers tend to follow their opinions and decisions when it comes to food. Eurotoques Belgium is also the lobbying arm of Eurotoques Europe to the EU, advising the Commission and the Parliament on food issues.

Laurent said: “It is key for Eurotoques to understand the benefits associated with Scotch Beef and to help to put Scotland on the European map of quality food. Through Eurotoques, we will have the opportunity to influence hundreds of chefs in the Benelux.

“The visit was also a good opportunity to demonstrate that Scotch is not associated to a specific breed but to a local "savoir-faire". Often Aberdeen Angus are synonymous to Scotland and especially in the Benelux, and it was important to highlight the many different breeds that all constitute Scotch.”

Highlights of the trip included a visit to Woodneuk, an upland, livestock farm near Glasgow where farmer Tom Thomson rears pedigree Highland Cattle and Shorthorn cross cattle along with Texel cross sheep.

It was then followed by a butchery demonstration by Jonathan Honeyman, the Aberfoyle Butcher. Jonathan supplies many top hotels and chefs and believes that a working together with a good butcher is essential if chefs want to make the most of meat.

Amongst the group of visiting chefs were Stephane Pierre, Chef-traiteur and President Eurotoques Belgium and President of Food Committee Eurotoques at EU; Eric Patigny, Vice president Eurotoques Belgium; David Monier, Chef owner Restaurant Madous provenc and Pierrot Fonteyne, Past president of Master Chefs Belgium and Culinary adviser.