Scots food used by Europe's top chefs

While two dozen of the top chefs in the world worked on their masterpieces at the Bocuse d'Or culinary competition in Lyons yesterday, those who had helped mastermind the use of Scotch lamb as the main ingredient took satisfaction at the high profile it was giving one of this country's exports.

Donald Biggar, who will shortly stand down after five and a half years as chairman of Quality Meat Scotland, said: "The benefit of this is that it raises our profile and differentiates the Scotch brand. By presenting our products at this the culinary pinnacle there should be a strong 'pull-through' effect, with customers demanding our beef and lamb."

Sitting alongside Biggar in the VIP box watching the efforts of the chefs and the judges, QMS chief executive Uel Morton pointed to the considerable investment in time it had taken to get to the event.

"It has been a difficult nut to crack and has taken two years of positioning to get here. But the feedback from the chefs has been very good and of course the world's press are here," he said. In the competitive arena, there were 12 identical kitchens laid out in a semi circle in front of an arena filled with thousands of noisy supporters.

The UK representative, 37-year-old Simon Hulstone, the owner of the one star Michelin star Elephant restaurant in Torquay, had visited Scotland last year as part of his long-term planning for the event.

Speaking prior to the competition he said he had no fears of working with Scotch lamb, a product he is well used to.

"I will be preparing a complex lamb platter with sweetbreads and an interesting twist on a shepherd's pie," he said. "It will be piping hot but served with dry ice with a hint of lavender and heather to bring out the highland flavours."

Scotch lamb was not the only ingredient sourced in Scotland as Seafood Scotland had won the right to supply the seafood ingredients.

"The assurance that the fish had been caught in sustainably managed fisheries had helped persuade the organisers that Scottish monkfish, langoustine and crab were ideal for the menus here" said Sarah Holmyard of industry body Seafood Scotland.

"The crab were delivered live from Burgons at Eyemouth and the monkfish and langoustine from Frozen at Sea."

Ray Jones, the new chairman of Scotland Food and Drink, said the Scottish Government had ambitious targets for food and drink sales. "I want to see them met by real growth."

Scots food used by Europe's top chefs - official