Tag: Quality Meat Scotland

Quality Meat Scotland launches ambitious five-year strategy

Quality Meat Scotland has announced its new five-year strategy, which seeks to build upon the red meat sector’s contribution to Scotland’s national economy by making the nation the ‘go-to’ choice for premium red meat across the world.

According to QMS’s recent independent impact report, the Scottish red meat industry outperformed the rest of the UK by £130 million in production and £124 million in retail performances between 2016 and 2022.

The brand now looks to build upon this success with its new ‘Scotland: The choice for premium red meat’ strategy, which was launched at QMS’s annual industry breakfast briefing at the Royal Highland Show. Its mission, to lead the development of Scotland’s red meat sector by driving demand from consumers who recognise the brands as a mark on integrity, provenance and with sustainability at its core.

Built around three strategic pillars; Provenance; Productivity and Profitability; Planet and Place, the five-year plan looks to lead the development of Scotland’s red meat sector by driving demand from consumers who recognise the Scotch brands as a mark of integrity.

Central to enhancing integrity and driving demand is the delivery of three ‘game-changing’ projects, which will enable the Scotch and Specially Selected Pork brands to compete in both the home and global markets.

The three games changing projects, include advancing work on genomics, boosting brand integrity with world-leading assurance for customers, and securing funding for a verification system for the eating quality of Scottish red meat proteins.

The Scotch and Specially Selected Pork brands will also embrace new sustainability criteria, this will be delivered within the scope of the quality assurance schemes. 

Kate Rowell, Chair of QMS, said: “Our industry, like so many others, has gone through a period of unprecedented volatility. A global pandemic, a constitutional upheaval from leaving the European Union and a war on our Continent have all erupted in the last three years.

“Added to that, there is the ongoing climate emergency which is challenging the way the world lives, works and consumes. Food security pressures are growing and, closer to home, wholesale change to agriculture policy is on the horizon.

“Our new vision is to make Scotland the premium choice for red meat across the globe. Ambitious and bold, it reflects both the passion we have for the red meat supply chain we work on behalf of and our belief in its potential.”

The strategy sets out how the industry body will work collaboratively to deliver authenticity and a competitive edge under its Provenance pillar, with the Scotch brands evolving to project environmental credentials.

New technology will improve traceability and, as a result, less red meat farmed and processed in Scotland will be sold as ‘British’ and an increased proportion of lamb will be sold with Scottish provenance.

QMS will focus on Productivity and Profitability by deepening relationships from a range of UK market channels, as well as targeting premium markets in North America, Europe, the Middle East and Asia to support exports and drive profitability.

Steps are also being taken to encourage more farmers to engage with the Monitor Farms Scotland Programme, helping to improve efficiency across the sector and promote diversification.

Finally, QMS will position Scotland on the global stage as the home of sustainably produced beef, lamb and pork. The organisation will also go further by introducing an emissions reduction programme.

Sarah Millar, Chief Executive at QMS, said: “Our aim is to make Scotland the choice for premium red meat, but we must be unwavering and commercial in our focus in order to achieve this.

“We know what success looks like. It will be an industry with greater confidence, with profitability and productivity at its heart, delivering a product high in demand, viewed by our key customers – here and overseas – as their premium red meat choice.”

The newly launched strategy reaffirms QMS’ commitment to its members and people right across the supply chain, deepening its core activity to nurture and utilise the best of talent across the sector that will support the delivery of the strategy.

To find out more about QMS or to read the full five-year strategy document and our impact report, visit www.qmscotland.co.uk/qms-five-year-strategy-2024-2028.

Quality Meat Scotland: Scotch on the menu at Scotch Chefs event

Selected chefs from across the country recently put their ‘Scotch’ knowledge to the test as they attended Campbells Prime Meat at their facility near Linlithgow for a presentation on Scotch Beef, Scotch Lamb and Specially Selected Pork. 

Hosted in collaboration with Quality Meat Scotland (QMS), the objective of the day was to inform the ten chefs on the unique distinctions among the three Scotch brands and to clarify the parameters of what it takes to be classified as Scotch. 

Topics such as The Scotch Difference, assurance schemes, traceability, DNA testing, pricing, supply chain and breed specificity were discussed during the presentation by Gordon Newlands, Brands Development Manager at QMS. The attendees on the day included chefs from independent restaurants, restaurant groups, and major stadium kitchens. 

Iain Brown, Campbells Prime Meat Director, and Christopher Campbell, Managing Director of Campbells Prime Meat, welcomed the chefs, along with factory manager Darrin Leslie and supervising butcher Jordan Hanley. 

The presenters took guests on a culinary journey of Scotch Beef and Scotch Lamb, demonstrating different cuts and explaining which part of the carcasses they came from. The chefs paid close attention throughout and were impressed by the showcase of cutting and seaming methods by the two master butchers. 

The final item on the agenda was a tasting lunch of all three proteins under the QMS umbrella: Scotch Beef, Scotch Lamb and Specially Selected Pork. Campbells Prime Meats chef, Stevie Cheape, prepared Scotch Lamb racks, Specially Select Pork fillet and Scotch Beef sirloin and fillet for the attendees to sample. The quality of the products, both in flavour and tenderness, were highly praised by all. 

Gordon Newlands, Brands Development Manager at QMS, signed off the event by thanking attendees for taking the time to learn, observe and taste the famous brands. 

Gordon Newlands said: “The Campbells Prime Meat Scotch Chefs event, held in collaboration with QMS, was an engaging session that aimed to educate chefs on the unique distinctions between the Scotch brands and what it means to be classified as ‘Scotch’. Feedback post-event has been really positive from the chefs, so hopefully we can hold another event of the same calibre in the near future.” 

Iain Brown, Director at Campbells Prime Meat, said: “It was a pleasure to welcome the ten chefs to our recent Scotch brands event with Quality Meat Scotland. It was a successful session and provided valuable insights into all three Scotch products. The showcase of cutting and seaming methods, as well as the delicious tasting lunch, truly highlighted the exceptional quality of these products. We are delighted with the positive feedback we’ve had from those who attended.” 

Speaking post-event on LinkedIn, Stuart Aitken, Regional Culinary Lead at BaxterStorey, said: “Thank you to Campbells Prime Meat Limited and Quality Meat Scotland for the invite today. A great insight into Scotch Beef and Scotch Lamb accreditation, which holds the coveted PGI status and rightly so. Seeing the butchers do their thing never gets old, sadly a skill that is slowly leaving many kitchens. I look forward to continuing our partnership.” 

Kieran Wight, Head Chef at Scottish Rugby Hospitality Elior UK, wrote: “Delighted to attend a fantastic collaboration with Campbells Prime Meat Limited and Quality Meat Scotland. A fantastic insight into Scotch Beef, Lamb and Specially Selected Pork and the knowledge and experience from the skilled butchers. Engaging with suppliers, ensuring the best possible product reaches us and learning about its background is key.” 

For more information on QMS or the Scotch brands, visit www.qmscotland.co.uk.  

Beets for beef: Scottish maker creates flavour-enhancing hot sauce for Scotch Beef PGI

Fans of flavour and spice will be keen to get their hands on a brand new Scottish hot sauce specially designed for Scotch Beef – one of the country’s best-loved products – as it launches today.

Scotch Beets Hot Sauce has been created in a collaboration between award-winning hot sauce maker, Tom’s Sauces, and Scotch Beef. It represents an industry-first, as the first hot sauce designed specifically to be paired with Scotch Beef.

The sauce packs a flavour punch with a mouth-watering array of ingredients including Scottish beetroot, spicy Scotch Bonnet chillies and zesty and fresh ginger root. Red wine vinegar infused with fennel seeds adds a bold, rich and summery base, perfectly complimenting the velvety beetroot texture.

Adding the hot sauce to Scotch Beef enhances the meat’s natural flavour profile, which includes a rich, buttery depth and an earthy taste, and comes with the added guarantee that the beef is fully traceable, local and quality assured. The Scotch Bonnet chillies give a fiery heat while not overpowering the meat, balanced with the sweet and tangy flavours of ginger and garlic.

Scotch Beets Hot Sauce launches during a summer unlike any other, seeing family and friend get-togethers, several major sporting events, and staycations on the agenda. Top quality food is at the heart of it all, with the hot sauce providing the perfect companion for BBQ cookouts, parties and trips away, or for simply adding a twist to midweek meals.

Lesley Cameron, Director of Marketing and Communications at Quality Meat Scotland, the industry body that promotes Scotch Beef PGI, said: “In recent years, hot sauces have skyrocketed in popularity as the perfect way to elevate burgers, steaks, sandwiches and more.

“We thought it was about time Scotch Beef had a sauce befitting of its flavour, working with the incredible Tom’s Sauces to design Scotch Beets Hot Sauce – made from Scottish ingredients by Scottish suppliers.

“Adding just a drop of the sauce to your favourite Scotch Beef recipes opens a whole new dimension of flavour, becoming something of a secret weapon for home cooks. It really has to be tasted to be believed!”

Tom Green, head sauce maker at Tom’s Sauces, said: “Who said beetroot was boring? This was an exciting and creative challenge to showcase Scotch Beef PGI with a totally distinctive hot sauce which we’re sure customers will appreciate and enjoy.

“This partnership with Scottish producers has created a unique summer condiment rich in texture and flavour. Chuck the ketchup because this is your new favourite sauce.”

A limited number of bottles of Scotch Beets Hot Sauce will be available to purchase at Scotch Butchers Club butcher shops DH Robertson in Arbroath, Strachan Craft Butchers in Blantyre, Gloagburn Farm Shop in Tibbermore and Briggsy’s Quality Butcher in Jedburgh, with profits being donated to local charities.

Further bottles will be available through a giveaway on the Make It Scotch Instagram channel, @make.it.scotch.

For more information on Scotch Beef and Quality Meat Scotland, visit www.makeitscotch.com.  

Perfect serving suggestion

BBQ Scotch bavette steak served with Scotch Beets 

Raise the steaks and show your next BBQ a little Mexican flavour. Bavette steak is the tender and tasty hero of this fajita inspired recipe.

SERVES: 4

PREPARATION TIME: 30 MINS plus cooling and standing

COOKING TIME: 19 MINS

INGREDIENTS

·       4 corn on the cobs

·       35ml chilli flavoured oil

·       1 small red pepper, finely chopped

·       1 small orange pepper, finely chopped

·       1 small green pepper, finely chopped

·       1 small red onion, thinly sliced

·       4 tbsp reduced sugar sweet chilli sauce

·       Pinch Scottish sea salt

·       500g Scotch Beef Bavette Steak

·       2 tsp fajita seasoning

·       8 regular wholemeal tortilla wraps

METHOD

SALSA

1.     Half fill a large saucepan with water and bring to the boil.

2.     Add the sweetcorn and cook for 5 minutes until just tender. Drain and cool.

3.     Brush the corn lightly with 1 tbsp chilli oil and cook over hot coals for 3-4 minutes, turning, until blistered and lightly charred.

4.     Once cool, slice down the length of the cobs with a sharp knife to remove the kernels.

5.     Add the charred corn kernels to a bowl and toss in the peppers, onion, chilli sauce. Season to taste. Cover and chill until required.

STEAK

1.     Rub the steak all over with the remaining chilli oil, fajita seasoning and a little salt.

2.     Leave to stand at room temperature for 15 minutes. Even better, wrap the steak and chill for 2 hours to allow flavours to develop further.

3.     Cook over hot coals for 12-15 minutes, turning, until cooked to medium/rare. Or, if you have individual steaks, cook these for 3-4 minutes on each side for medium/rare, and up to 5 minutes on each side for medium.

4.     Let the juices settle by leaving to stand for 5 minutes.

5.     Pop the halves of lime on the barbecue for a few seconds to lightly caramelise and set aside.

6.     Heat the wraps as recommended on the pack.

7.     Slice the beef then load up your wraps with beef and corn salsa and a generous drizzle of Scotch Beets

8.     Throw a wedge of lime on the side to drizzle over.

Nutritional Claims

·       Two of your five a day

·       High in protein – 40g per serving

·       Source of vitamin B12

Positive diets for negative emissions in beef race to net zero

Diet is at the heart of beef’s race to net zero, according to respected Dr Karen Beauchemin, a federal scientist in Canada and an international authority on Green House Gas (GHG) emissions from livestock farming.

Seaweeds, fat from crushed oilseed rape and feed additives have all been part of a practical research programme she and her colleagues are carrying out, looking at both feeding and breeding to make the economics and environmental commitment stack up for beef producers.

“The goals of economic and environmental sustainability go hand-in-hand in beef farming and are complementary,” she says. “We have discovered multiple methods of reducing methane emissions in beef production, but the number one way is still to improve overall efficiency whether that’s through more kilograms reared per cow or improved grass utilisation.”

The studies have shown that methane is a direct result of the amount and quality of food, and in this week’s QMS podcast, Dr Beauchemin, who has worked in animal nutrition for over 30 years, looks at diet-related strategies that can be used to reduce methane emission patterns, and achieving the balance for producers to make cumulative gains.

“The research shows that methane emissions are highest when diets are higher in fibre, such as grass or silage, but this can be mitigated by cutting silage earlier to minimise the starch levels.

“And, although by feeding concentrates and grains producers can reduce emissions, we don’t want to overfeed these to beef cattle as their unique ability is to digest highly fibrous feeds like grass that cannot be consumed by humans and make use of that energy to produce food that can be.”

In Canada, consumers have been paying a carbon tax since 2019, $20/tonne soon to rise to $170/tonne, but it is not currently applicable on agricultural products.

There is pressure from the retailers, however, and the Canadian beef industry has introduced a low carbon beef framework to allow retailers to source from producers who are working to reduce their environmental impact.

The “badge” on the supermarket shelf is more than GHGs, however, explains Dr Beauchemin. It includes land use, water management, animal welfare and a healthy work environment.

On the challenges of consumer perception of livestock production on the environment, she adds: “Cattle do produce GHGs but they are producing food. With cars we’re talking about fossil fuels that are extracted from the earth and the CO2 emissions emitted are in the atmosphere for a long time.

“Methane from animals is part of a biological cycle. We have energy trapped in plants by photosynthesis, those plants are converted by animals into energy that goes into producing meat and milk for human consumption. The methane emitted in this system is short lived – it is broken down in about 12 years.

“Also, the animals are maintained on pasture and those pastures are sequestering carbon or have sequestered carbon, so they have large reserves. We have to be careful with comparing the emissions from animal production with fossil fuels.”

While there is a lot of interest in using breeding to improve feed efficiency, Dr Beauchemin focuses on diet over genetics. She has been very involved in the commercial-scale study of 3-NOP, a feed additive from manufacturer DSM which inhibits methane in the rumen.

In collaboration with several teams including experts in large-scale methane measurement, feedlot nutrition and health consultants, the results from 15,000 cattle have shown that it can reduce methane in a forage-based diet by up to 25% and by 80% in a feedlot finishing diet.

The podcast series is available through Apple Podcast, Buzzsprout, and Spotify, as well as via the Quality Meat Scotland website and social channels.

BBQ hack to keep midges at bay!

The great Scottish summer is upon us, and that means one thing – midges! With a bumper hatch expected this year, experts have revealed a delicious way to evade the ferocious Highland Midge using a simple combination of ingredients.

Developed by Scotch Beef PGI, Scotland’s leading midge expert Dr Alison Blackwell and chef Paul Green of The Torridon Hotel, the marinade is made from a tasty combination of midge-proof herbs and spices, including rosemary, thyme, bay leaves and garlic. When added to beef and barbecued, the game-changing recipe releases aromas that form a natural midge deterrent, meaning you won’t be eaten alive while eating outdoors.

As well as devising a marinade, chef Paul has also developed an accompanying dip to be served alongside for maximum midge busting, using ingredients like lemon balm, basil and garlic.

The hack comes as holiday season kicks off, with the landscapes, lochs and hills of the Scottish Highlands making it one of the most popular UK destinations for both staycationers … and midges!

Lesley Cameron, director of marketing and communications at Quality Meat Scotland, the industry body that promotes Scotch Beef PGI, said: “There’s no better way to enjoy the Scottish outdoors than with a barbecue surrounded by family and friends cooking top quality Scottish ingredients – that is until you’re suddenly swarmed by unwelcome guests in the form of midges.

“With the news that this year’s season is set to be particularly ferocious, we’ve consulted the experts to devise our midge-busting marinade as a brief respite from being eaten alive. As well as being a delicious addition to Scotch Beef PGI, it’s proven midge-proof properties are guaranteed to make it a winner at any summer get-together.”

As well as stocking up on the marinade ingredients, those planning an outdoor activity are advised to check Scotland’s Midge Forecast, which was developed by Dr Blackwell using data from biting midge traps around the country.

Dr Blackwell said: “This year there’s due to be a bigger hatch than ever of Scotland’s famous Highland Midge – but that doesn’t mean you have to hide indoors all season. Using a combination of natural deterrents like rosemary, thyme, garlic and bay leaves can help save summer by making midges less of a nuisance.

“Each year the season is becoming even longer, so having an arsenal of ingredients to call upon will be key to outwitting the midge. As well as the ingredients used for the Scotch Beef marinade, other herbs like mint, dill, lavender, geranium leaves and lemon balm are also effective, pairing well with beef as well as meats like Scotch Lamb.”

The marinade was devised and put to the test with the help of chef Paul Green of The Torridon Hotel on Scotland’s west coast; an area with some of the country’s most spectacular scenery.

Paul Green, head chef at The Torridon said: “I was very excited to be asked to help create a midge deterring marinade for Scotch Beef – midges are definitely an unwelcome guest to any Scottish summer feast.

“I’m always inspired by the robust and resilient produce that can grow in the Scottish Highlands, and what better way to fight nature than with nature, creating the best midge deterring recipe using some of the finest natural ingredients that can be grown in Scotland, like rosemary and thyme.”

Scotch Beef PGI is sourced from selected Scottish farms, adopting best practice which includes animal welfare and production methods, as well as supporting Scotland’s rural communities. For more information, visit www.makeitscotch.com and @makeitscotch on Instagram.

Midge-proof marinade recipe (serves two)

Ingredients

5g rosemary

5g thyme

2 bay leaf, torn

2 cloves garlic, crushed

60ml olive oil

15ml Worcestershire sauce

1 tsp Dijon mustard

A few drops Tabasco

A few black peppercorns

Good squeeze of lemon juice (and zest if you have a zester)

3-400g Sirloin or Ribeye Scotch Beef steak, cut up into pieces

Sea salt

Method

  1. Begin by mixing the herbs, garlic, mustard, pepper, lemon juice, Worcestershire sauce, tabasco and oil together in a bowl
  2. Add the chopped pieces of beef, coating well. You can also add vegetables to this marinade e.g., peppers, aubergine or even baby gem lettuce.
  3. Cover and leave to marinade for at least one hour, but you could also leave overnight in the fridge.
  4. Season with sea salt and cook on the BBQ.

Midge proof dip

Ingredients
1 shallot
2-3 garlic cloves
1 green chilli
50g flat leaf parsley
20g basil
15g lemon balm
200-250ml  extra virgin olive oil
Salt to taste

Method

  1. Finely chop the shallot, garlic, chilli, parsley, basil, and lemon balm – or you could use a pestle and mortar to grind all the ingredients up.
  2. Drizzle in the olive oil and season with sea salt – you can add more oil to your own preference.

Trinity cook’s lamb is back on the menu at Edinburgh schools

Pupils at schools across the City of Edinburgh Council region will be able to enjoy a new lamb based dish from this month as the Scotch red meat makes a welcome return to school canteens.

Owen McLeod, Catering Manager at Trinity Academy, first crafted his Spring Scotch Lamb PGI koftas with a rainbow rice pot for the School Cook of the Year Competition in 2019 and the dish proved so popular it has made its way onto school lunch menus across the capital.

The City of Edinburgh Council already uses Scotch Beef PGI in its red meat dishes and the introduction of Scotch Lamb will for many pupils be the first time they experience the quality and taste of this type of red meat, not least from their school cafeterias.

Campbells Prime Meat at The Heatherfield near Linlithgow is the district’s regular supplier and will be providing the Scotch Lamb which is sourced from trusted Scottish farms that adhere to the highest animal welfare and quality production methods.

Cllr Ian Perry, Education Convener for the City of Edinburgh Council, said: “We are big believers in education through food and using it as an opportunity for pupils to try new flavours and styles of dishes that take expression from different cultures, so we thank Owen for inspiring our new Scotch Lamb dish for schools.

“We hope this will be the first of many and we look forward to continuing to provide high quality school meals to pupils throughout Edinburgh.”

Iain Brown, Director at Campbells Prime Meat, said: “We enjoy a fantastic working relationship with the catering teams across the City of Edinburgh Council region and are delighted to be expanding our partnership with them so they can offer Scotch Lamb in schools again.

“We take huge pride in only sourcing top quality red meat from local Scottish farms so it’s great to work with a schoolboard that values giving their pupils the best produce available.”

Lesley Cameron, Director of Marketing and Communications at Quality Meat Scotland, the industry body that promotes Scotch Beef PGI and Scotch Lamb PGI, added: “It’s vitally important for children and young people to gain exposure to top quality, locally sourced ingredients at every stage of their development.

“Not only can it teach them the importance of supporting Scotland’s butchers and farmers, the way they are used can educate them about different cultures and tastes, as well as the nutritional value of meat in the diet.

“We are thrilled to see these two partners working hard to show Edinburgh school pupils the quality, provenance and depth of flavour found in Scotch Beef PGI and Scotch Lamb PGI.”

For more information about Scotch Beef, Scotch Lamb and Specially Selected Pork, visit https://www.scotchkitchen.com/

Think inside the box for your Easter lunch eggstravaganza

– Scotch Lamb and Thyme 2 Dine join forces for Easter dining experience –

One of Scotland’s finest ingredients is forming part of a luxury home dining delivery service to help bring restaurant quality cooking to homes for Easter.

Quality Meat Scotland (QMS) and Glasgow-based Thyme 2 Dine have teamed up on a second limited edition Easter menu, this time featuring Scotch Lamb PGI, which will be available for two weekends over the Easter holidays (2-3 and 9–10 April). 

Thyme 2 Dine’s head chef and co-founder Peter Carey has crafted the menu using high quality, locally sourced Scottish ingredients to deliver top quality dining to homes in Scotland in their iconic thyme green box.

Taking centre stage among the main course options is a succulent, slow cooked Scotch Lamb PGI shoulder in cumin and marsala wine, pickled celeriac and kalamata olive sauce.

Diners can take their pick from two equally delicious starter options and satisfy their sweet tooth with a salted caramel Easter egg dessert, while complementing the entire meal with their choice of red or white wine chosen by Thyme 2 Dine co-founder Lukas Krischke.

Thyme 2 Dine said: “After the huge success of our sell-out Hogmanay partnership with QMS, it was an easy decision for us to collaborate with them again on our Easter menu.

“We know that Easter is a special celebration for lots of people, so we hope that enjoying one of our Scotch Lamb Easter boxes will make it even more memorable for them and their loved ones. 

“Given the popularity of our Hogmanay box, we’ve decided to offer our Scotch Lamb Easter box over two consecutive weekends – giving more people the opportunity to indulge and treat themselves to a delicious restaurant standard Easter meal at home.”

Thyme 2 Dine is committed to using only the best quality ingredients and the inclusion of Scotch Lamb in its Easter box aligns with their sourcing policy. Scotch Lamb is sourced from local Scottish farms that adopt best practice regarding animal welfare and production methods, whilst also supporting local farmers.

Lesley Cameron, Director of Marketing and Communications at QMS added: “Despite Easter looking somewhat different to what many people would have hoped for this year, we are confident that Thyme 2 Dine’s Scotch Lamb Easter box will help make it a very special occasion for them to enjoy.

“We hope this collaboration will give everyone a chance to put their feet up on Easter Sunday and instead spend quality time with their household while enjoying a delicious meal with minimal effort involved!”

Prices for Thyme 2 Dine’s Scotch Lamb Easter Box start from £60.00 for a box for two and are available to order online at www.thyme2dineglasgow.co.uk/

Full Thyme 2 Dine Scotch Lamb PGI Easter Menu –

Starters

·       Chorizo scotch egg, pickled fennel, herb emulsion

·       Heirloom tomato & roasted red pepper pressing, basil crusted Buffalo mozzarella, Gordal olive & pine kernel dressing (V)

Mains

·       Slow cooked Scotch Lamb shoulder in cumin & Marsala wine, pickled celeriac & kalamata olive sauce

·       Caramelised shallot & Blue murder tart tatin, charred baby gem and balsamic glaze (V)

Sides

·       Garlic & herb rosti, Heather honey roasted root vegetables, Wilted spring greens with almonds & lemon, Rapeseed roasted red rooster potatoes & our giant Yorkshire pudding (V)

Dessert

·       Milk chocolate Crémeux & salted caramel Easter egg, honeycomb, salted caramel gel (V)

Wine

·       Petit Ballon Blanc, Southern France 2019

o   Refreshing lemon, green apple and hints of stone fruit combined with vibrant and zesty acidity

·       Petit Ballon Rouge, Southern France 2019

o   Classic blend of Syrah and Mourvedre spicy and black fruit dominated, great match with lamb dishes

Cheese – optional add-on

·       Isle of Kintyre apple smoked cheddar, spiced pineapple chutney & Scottish biscuits (V) (4.95 for 2/ 9.90 for 4)

Deliveries will be made on 2-3 and 9–10 April 2021.

For Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork recipe videos and inspiration visit www.scotchkitchen.com or follow Scotch Kitchen on Facebook, Instagram or Twitter.