SCOTCH Lamb was in the spotlight at the sell-out Oxford Symposium on food and cookery at St Catherine’s College, Oxford last week (July 7-9).
This year’s foodie event was themed around food production and the UK food landscape and attracted over 300 international academics, journalists and opinion leaders from all areas of the food world.
During the Saturday morning conference, Ciara Etherson, marketing executive with Quality Meat Scotland (QMS), talked about food traceability and the importance of provenance, informing attendees on the natural production process of Scotch Lamb PGI.
Scotch Lamb, provided by John Scott Meats in Paisley, was then showcased as the main course at the Saturday night dinner.
Suzie Carlaw, marketing controller with QMS, said: “We were proud to be involved in this year’s symposium which celebrated Great Britain’s rich food larder. Scotch Lamb is part of Scotland’s gastronomic heritage so it was great to see it being represented on an international stage.”
The Oxford Symposium was originally founded and co-chaired by food historian Alan Davidson and author Dr Theodore Zeldin in 1981 to celebrate the very best of those who inform and inspire the public about great food.
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