Scotch Lamb PGI is set to be centre stage at the annual St Andrew’s Day Dinner, held at the five-star Old Course Hotel, Golf Resort and Spa on Thursday, November 28, 2019.

A stellar line-up of renowned Scottish chefs have been working with Savour St Andrews over the past six months to create a spectacular menu for a dinner celebrating the very best of Scotland’s larder.

Martin Hollis, executive chef at the hotel which is a member of Quality Meat Scotland’s Scotch Beef Club will be joined by Geoffrey Smeddle from the Michelin-starred Peat Inn; head chef Duncan McLachlan of Playfair’s Restaurant and Steak House; executive chef Sharon Munro from St Andrews Links and head chef Davey Aspin from the Seafood Ristorante.

Cooked by chef Hollis, the main course will showcase the versatility and outstanding taste of Scotch Lamb PGI

Local farmer, George Milne will attend the dinner with Quality Meat Scotland (QMS) to talk about the dedication, care and stockmanship skills behind the production of top-quality Scotch Lamb PGI.

The chefs will be supported by students on the night from Cupar’s SRUC Elmwood Campus and Fife College and, from profit made at the dinner, each college will receive a bursary to be used for further hospitality training.

Chef Martin Hollis of The Old Course said: “We are once again delighted to be hosting the St Andrew’s Day Dinner at the Old Course and look forward to welcoming guests to this unique culinary experience.”

Scotch Beef PGI also enjoyed a high profile recently at the “Savour St Andrews” Chefs Taster Lunch which took place in the Hall of Champions at the Old Course Hotel, Golf Resort and Spa.

Lesley Cameron, QMS Director of Marketing and Communications said: “The St Andrew’s day dinner is a truly unique event which sees a host of fantastic local chefs coming together to create a first-class gastronomic experience.

“Having a Scottish sheep farmer speak, and then serving Scotch Lamb PGI as the main course at this event, is a great opportunity to highlight the commitment of Scottish livestock farmers in producing a brand that offers world-leading levels of traceability, assurance and welfare standards as well as superior quality and taste.”

For more information, inspiration and delicious Scotch Lamb recipes visit or visit us on Facebook, Twitter and Instagram @ScotchKitchen. For information on foodie events in St Andrews, visit

Scotch Lamb butcher of the year revealed

A top Scottish butcher renowned for its high quality and diverse product range has been announced as Scotch Lamb Butcher of the Year.

Lanark-based Hugh Black and Sons received the coveted title after presenting a range of high quality products, with the judging panel left impressed at the innovation, interesting diversity of flavours as well as the quality of the Scotch Lamb PGI.

There was further success as the butchers’ Hoisin Pulled Lamb received the Consumers Choice award, with judges feeling it would encourage people to try Scotch Lamb.

The competition, run by Quality Meat Scotland’s Scotch Butchers Club as part of the ‘Scotch Lamb, Naturally’ campaign, aimed to recognise butchers with skills and a real passion for their jobs, who take pride in selling Scotch Lamb PGI.

Butchers from the Scotch Butchers Club and the Scottish Craft Butchers who stock Scotch Lamb PGI were invited to enter their best and most innovative Scotch Lamb products into the competition. The products were judged by a team of chefs from the Scottish Chefs Federation, with those butchers shortlisted for a prize invited to an awards ceremony held at The Scottish Chef conference.

Hunters of Kinross also received the Innovation of the Year award for their Lamb Bhuna and Mango Chutney sausage, which received high praise for its quality and execution, with the curry-filled sausage proving a hit with the judges. Hunters’ wider selection, which includes Italian Scotch Lamb’s Liver Casserole, Scotch Lamb Hot Pot Pie were also recognised for their originality.