The announcement came today (Tuesday 18 May) from Scottish Government that there will be an increase in fresh, seasonal and locally sourced Scottish produce served within Scottish Government restaurants.

The new contract will ensure that menus within Scottish Government restaurants use 100 per cent Scottish produce for items including milk and cream, bakery products, fresh meat (when in season) and sandwiches. It has also been stated that the fresh fish available in the restaurants is sustainably sourced, with 85 per cent being sourced locally.

Extract from announcement:
Cabinet Secretary for Rural Affairs and the Environment Richard Lochhead said: “The percentage of Scottish produce used in Scottish Government restaurants now stands at 100 per cent for sandwiches, chicken and beef. It’s only right that we lead by example and deliver on our promise to work more closely with local producers on delivery issues and increase supplies of fresh, seasonal produce.

“As well as supporting local businesses, going down this route can deliver significant benefits to the environment and play an important role in a healthy, balanced diet. Retailers are increasingly seeking to stock and promote local produce in order to meet growing consumer demand - why should we be any different?

All fresh produce will be cooked on site, including all hospitality foods and a commitment has also been made to achieve the Healthy Living Food Award Plus.

Some good news from the Scottish Parliament!

Wendy

Scotland Food and Drink have recently been leading a refresh of the current industry strategy to ensure it remains relevant for today’s market. The emerging strategy endorses the industry ambition to grow to £12.5 billion by 2017 and to continue to build a global reputation for Scotland as a ‘Land of Food & Drink’.

The refreshed strategy will attempt to be much clearer on how Scotland Food & Drink, with the industry, can achieve this ambition and on how the key sub-sectors will contribute.

A document that outlines the strategy refresh and how the industry can get involved is available in the SF&D website. Click here to have a read of it and see what you think:  http://www.scotlandfoodanddrink.org/60150

If you have any comments or queries specific to the strategy refresh document, please send these to anna.davies@scotlandfoodanddrink.org

Wendy

The winners of the 2010 Scotland Food and Drink Excellence Awards were announced in a ceremony held at the Benromach Distillery in Forres last Thursday 6 May. 

There were a total of 45 companies shortlisted for awards, including several NFUS members.  A full list of winners is shown below.   Many congratulations to all those who were nominated, and of course to the eventual winners in each category.

Full winners list

Business of the Year
• Innis & Gunn Brewing Company Limited
Product of the Year
• Mackie’s at Taypack Potato Crisps
Soups, preserves & accompaniments
• Huntly Herbs - Hot Lemon Relish
Fish & seafood
• Grieg Seafood Hjaltland UK Limited - Wildwaters Smoked Salmon range
Bakery & Cereal-based product
• Lazy Day Foods - a range of tray bakes and biscuits
Meat - Red, White & Game
• Deeside Smokehouse - Cold Smoked Venison, Pheasant Salami, Deeside Glider
Drink - alcoholic and non-alcoholic
• Innis & Gunn Brewing Company Limited - Oak Aged Beer
Fruit or Vegetable product
• Scotherbs - Fresh cut herbs and salad leaf
Dairy, Confectionery & Snacking
• Mackie’s at Taypack - Mackie’s of Scotland, Potato Crisps
Foodservice Product of the Year
• Lossie Seafoods Ltd - catering smoked salmon packs
Product Innovation of the Year
• Innis & Gunn Brewing Company Limited - Oak Aged Beer
Healthy Choices/Healthy Eating
• The Oatmeal of Alford - The Oatmeal of Alford Scottish Porridge Oats
International Business of the Year
• Innis & Gunn Brewing Company Limited
Marketing Initiative of the Year
• Good Natured Angus Soft Fruits - The Good Natured brand
Investing in Skills Development
• Macphie of Glenbervie
Success through Working in Partnerships
• Quality Meat Scotland - in a five partner innovation with Scottish Pig Producers, VION UK Ltd, ASDA and SSPCA.
Environmental Sustainability
• Macrae Livingston - environmental issues tackled throughout the supply chain
Food & Drink Tourism
• Dean’s of Huntly, Aberdeenshire - Dean’s Visitor Centre
Young Scottish Chef
• Alan Robertson - Malt Barn, The Glenfiddich Distillery

For a full round up of the evening’s events, please visit http://www.scotlandfoodanddrink.org/61843