The search is on for the best product made with Scotch Beef PGI, Scotch Lamb PGI or Specially Selected Pork as part of the Scotland Food & Drink Excellence Awards 2019.
The Quality Meat Scotland (QMS) award for ‘Scotch Brand Product of the Year’ aims to recognise businesses in Scotland which are retailing Scotch Beef PGI, Scotch Lamb PGI or Specially Selected Pork in products of exceptional taste and quality.
Scotland Food & Drink Excellence Awards
The Scotland Food & Drink Excellence Awards take place at the Edinburgh Corn Exchange on Thursday, May 23.
Attracting over 800 attendees and consisting of 20 categories, the awards celebrate the relentless pursuit of perfection from companies, teams and individuals who, through their creative efforts, are raising the bar and helping to build Scotland’s reputation as a Land of Food and Drink
Growing year-on-year, the awards offer a platform for businesses to showcase their quality produce to the nation.
Alan Clarke, chief executive of QMS, said that the award offers an excellent opportunity to celebrate the innovation, enthusiasm and commitment of those retailing Scotch PGI products which are a cut above the rest.
“Last year, North Lanarkshire business P.R. Duff (MacDuff 1980) was awarded Scotch Brand Product of the Year for its fantastic Native Breed Scotch Beef PGI.
“This year we look forward to being able to recognise another exceptional product from a business which retails Scotch brand products with pride and commitment.
The award will be judged primarily on taste – something that Scotch Beef, Scotch Lamb and Specially Selected Pork are renowned for – along with world-leading levels of traceability, assurance and welfare standards.
For products to qualify for the Scotch Brand Product of the Year they must be made from Scotch Beef PGI, Scotch Lamb PGI or Specially Selected Pork, be quality assured and, as part of this, have been sourced from cattle, lambs or pigs born, reared and processed in Scotland.
Products can range products which have a 100% meat content to those which use the meat as an ingredient. However, there must be a minimum meat content of 25%.
Entries for the awards close on Friday, March 1.
