• MICHELIN-STARRED chef Tom Kitchin, one of Scotland's most revered chefs, is taking the message of what makes Scotch Beef PGI a cut above the rest, from the heart of rural Scotland to the city centre of London.

  • DESPITE low market returns across the agricultural sector, Mole Valley Farmers has maintained turnover levels with those of the previous year, with figures from the year ending September 30, 2015, at £422m, with like for like annual growth of 8% or £35m, before effects of deflation.

  • BULLS held up well at the Luing Cattle Society's Premier sale at Castle Douglas, last week, where 23 changed hands to cash in at £4868.80, a rise of more that £40 on the year, while females met a more selective demand.

  • THEY say the way to someone's heart is through their stomach - and we couldn't agree more.

  • WITH commodity prices unlikely to improve throughout 2016, and single farm payments very much on the wane, the next couple of years will be extremely challenging for all concerned, but there are huge opportunities for individual businesses prepared to adapt.

  • DESPITE the ongoing decline in finished beef prices, the future is bright for those in the industry with consumers having more confidence and willingness to pay extra - particularly for quality and the Scotch label.

  • SOMATIC cell counts and calving intervals are at their lowest levels for 14 years, according to the latest breed averages from National Milk Records (NMR) recorded herds.

  • BUYERS from all over mainland UK and Ireland were forward for Andrew Stoddart's displenishing sale at Coulston Mains, Haddington, which was conducted by Border Livestock Exchange.

  • RECENT independent market research highlights the increasing importance of quality assurance schemes in building British and Scottish consumer trust in red meat brands, delegates heard this week at Quality Meat Scotland's 'Building business success' marketing conference.

  • THE importance of maintaining strong, positive relationships with a wide range of customers for Scotch Beef, Scotch Lamb and Specially Selected Pork was emphasised this week.