A GROUP of chefs from Fife have taken part in a farm to fork learning experience, celebrating the very best of north east Fife’s larder while furthering their own knowledge and understanding of quality Scotch Beef production.

Thirteen local chefs embarked on the free Scotch Beef journey organised by Quality Meat Scotland and Savour St Andrews. First up on the tour, the chefs travelled to Balneil farm where they heard from host farmer John Bell.

“We are tremendously proud to produce the highest quality Scotch Beef PGI which is renowned across the globe for its quality and flavour," said Mr Bell. "To carry the Scotch Beef PGI logo, the animal must have been reared in Scotland for the whole of its life and to very highest standards.

Reflecting on the chefs' trip he commented: “I’m sure that with their new understanding of the industry, they will take even more pride in preparing and serving Scotch Beef to their customers.”

Other visits included a trip to Fife College's Levenmouth Campus, where the chefs enjoyed some delicious Scotch Beef burgers prepared by the college before taking part in a butchery demonstration. Master butcher Viv Harvey demonstrated the art of breaking down a Scotch Beef rump. The group then had the opportunity to butcher their own rump joint which was then donated to the college for further education.

As part of the experience, the chefs enjoyed a three course Scotch Beef dinner at the Old Course Hotel, a member of Quality Meat Scotland’s Scotch Butchers Club, where they met executive chef Martin Hollis.

Ciara Etherson, PR and Marketing Executive at QMS said: “The chef’s learning journey has been a fantastic opportunity for chefs in the Fife area to get out of the kitchen and onto the farm, giving them a stronger understanding of the care and attention involved in Scotch Beef production from farm to fork.”