Scotland's best beef sausage and black puddings
It's always a pleasure to support Scotland's butchers, so we were pleased to be able to help with the judging at a few of the regional heats of the Scottish Craft Butchers beef sausage and black pudding competitions. There are 5 regional tastings and the winners of these are then mystery shopped to ensure that the products over the counter are as good as the competition entries. This took place on Thursday 28th April and the final was judged on Friday 29th April by Wendy Barrie of the Scottish food Guide. The winners will be announced on the week commencing Monday 9th May.
Why not check out some of the great products at your regional winners?
The regional winners were .....
More than half way there for Fab 50
In October 2016 Team Scotland will compete at the IKA Culinary Olympics which take place in Erfurt in Germany. We are looking for 50 fabulous companies to contribute £500 each to help us on our journey. We are relly grateful for the incredible amount of support that we have received from the industry but we still need to do more!
There are lots of benefits for the companies supporting the initiative
2016 Annual Golf Challenge - Monday 18th July 2016
Following our fantastic day last year we are happy to announce that the FCS Golf Day will be returning to Murrayshall Golf Course.
If you would like to enter a team at our golf day here is a brief description of the day!
Arriving between 07.00 and 08.00 the day will start with bacon rolls then it is going to be a shotgun start at 09.00. Followed by a round of golf, lunch, raffle and prize giving.
Harvey & Brockless
Serving Scotland's Chefs
With an absolute dedication to honest, authentic and remarkable food, Harvey & Brockless understand the speciality sector like no other wholesaler. Taking pride in meeting their customers exacting requirements, they are renowned for their expertise across a diverse range of premium quality produce.
The 45 year old company has been supplying an ever growing number of restaurants, hotels, pubs and cafés across the country out of their base in Motherwell, Lanarkshire for several years. Their chilled distribution network reliably delivers throughout Scotland, five days a week. It's a comprehensive service that provides convenience and peace of mind.
April with Braehead Foods
Have you seen the new Braehead Foods monthly newsletter? Reflecting seasonality, the newsletter will introduce new products to the company, ensuring that you are kept up to date with everything on offer.
April at Braehead Foods covered a range of produce including smoked fish, cheese, terrines, and banqueting offerings to name a few. As well as featuring the company's top sellers and seasonal must haves, there was an exclusive interview with Scott Gilmour, Executive Chef at Seamill Hydro, Ayrshire.
See award winning rapeseed oil being made
With the longer days of sunlight and the warmer days our oilseed rape plants are going through a period of rapid growth and within a month they should flower with their distinctive yellow flowers. This is when our honey bees get busy at work collecting nectar to produce some wonderful honey (as well as helping our oilseed rape plants to pollinate). The crop will be harvested in August. By this time the flowers will have turned into pods filled with small back seeds which is what we press to produce our delicious oil.
KNORR is giving you the chance to ask Mark Sargeant the burning questions that you want answers to.
We know it can be tough to get the answers to questions – you either don't have time, or think you should know.
By filling in the survey by clicking this link, which should take no longer than five minutes, you'll be able to anonymously #AskSarge.
Scottish Culinary Team - could you be a part of this chef?
Having come a very close second in The Battle for the Dragon in Wales in late February the Scottish Culinary Team are now embarking on the second part of their journey to the culinary Olympics in October this year.