AROUND 140 guests were in attendance at the Savour St Andrews Day dinner, held at the Old Course Hotel, Golf Resort and Spa, St Andrews, which had Scotch Lamb PGI, from Campbells Prime Meat, on the menu.

Six Scottish chefs worked together to create the menu for the dinner, which celebrated Scotland’s larder.

Marton Hollis, executive chef at the hotel which is a member of Quality Meat Scotland's Scotch Beef Club, was joined by a host of Scottish chefs to create the meal. These included Geoffrey Smeddle, from the Michelin-starred Peat Inn, executive chef, Frank Trepesch, from five star Fairmont, St Andrews, St Andrews Links executive chef, Ian MacDonald (who is also president of the Federation of Chefs Scotland), sous chef Nick Kock, representing head chef, David Kinnes from Rufflets Country House Hotel (AA Scottish Hotel of the Year), and Stewart MacAulay, from the multi-award winning Adamson Restaurant (2015 Scottish Restaurant of the Year).

The main course, cooked by chef Hollis, was loin of Scotch Lamb with wild mushroom and herb mousse, with braised shoulder, green lentil croquettes, and which was finished with a thyme and port jus.

As guests were served the Scotch Lamb dish, Sutherland farmer, Joyce Campbell, spoke about the dedication, care and stockmanship skills behind the production of top quality Scotch Lamb PGI. She also highlighted the importance of quality assurance and her passion in showcasing Scottish farming and Scotch Lamb to consumers from across the world.

During the dinner, the chefs were supported by students from the SRUC Elmwood Campus, in Cupar, and Fife College. Earlier on in the day, a group of chefs, butchers and food producers travelled to Kinaldy Farm, near St Andrews, to learn more about Scotch Lamb PGI.

As part of a learning journey, organised by The Scotland Food and Drink Network, the trip, supported by QMS, saw the team of foodie fanatics listen to sheep farmer George Milne’s experiences of farming in the area, and how he proudly produces Scotch Lamb PGI.

QMS head of marketing, Laurent Vernet, said: “Scotch Lamb PGI, along with Scotch Beef PGI, was among the first European red meat products to be granted the coveted PGI (Protected Geographical Indication) status, in recognition of its quality and European gastronomic heritage.

“Scotch Lamb is delicious, simple to cook, and very much in season at this time of year, making it the ideal choice for St Andrew’s Day celebrations around the country.”