Scottish food collaboration

Three chefs from Toques Blanches Lyonnaises, a key importer, plus a top food journalist will arrive in Aberdeen next week for a series of visits, taking in specialist beef farms and processing companies in the north-east of Scotland.

The group - made up of chefs Christophe Marguin, Frederic Berthod, Joseph Viola and Michelin-starred Philippe Rossat, who is also a food writer - will also enjoy a seafood culinary experience, using locally landed seafood.

The tour will include a trip to Buckie to visit a seafood businesses specialising in scampi and langoustines, and a butcher who makes his own black pudding and haggis.

'Uel Morton, chief executive of Quality Meat Scotland (QMS) said: "With the renewed focus of Scotland as a land of food and drink, it makes sense for us to pool our resources and showcase both our superb beef and seafood for the French foodservice market.

"We've joined forces to pull together an excellent itinerary, and regular tastings of some of the finest beef and seafood that Scotland has to offer will be a major part of the experience. Combined with our other export activities, this can help Scottish red meat businesses, which are rebuilding trade to the Continent."

Paul McLaughlin, chief executive of Scotland Food & Drink said: "The co-hosting of this joint inward mission is a great example of collaboration between Quality Meat Scotland and Seafood Scotland and demonstrates how different parts of our industry can work together to help develop new business opportunities within our key international markets.

"The trip will initially help raise the awareness of our fantastic red meat and seafood sectors, but it will also help build our reputation, making Scotland internationally known as a 'Land of Food & Drink'.

The two organisations will collaborate again in January, when they will be exhibiting at SIRHA in Lyon, an international hotel and food trade exhibition, and the home of the gourmet chefs.

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