RENOWNED Inverurie butcher and barbecue enthusiast John Davidson hopes to inspire Scotland's garden gourmets with some hints and tips for this summer's outdoor eating.

To celebrate National barbeque week (May 27 – June 2), John has shared some advice on how to impress friends and family by grilling quality meat such as Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork to perfection.

“One of the things that makes people most stressed when barbecuing is lighting the coals and getting it to temperature,” said John.

“To guarantee a good cook every time, I always say to use the best quality lump wood charcoal you can find and avoid using briquettes. A lot of people tend to go for them because they are easy to light but the chemicals and binding agents used in them can impact the flavour of the meat.

“One of the best ways to ensure taste, flavour and tenderness is to make sure you choose the best quality meat. As part of the Scotch Butchers Club, run by Quality Meat Scotland, the Scotch Beef, Scotch Lamb and Specially Selected Pork we sell at Davidsons comes from local producers whose farms meet the highest standards of quality and animal welfare, meaning we can give our customers a product that comes with a guarantee of trust.

“Finally, when it comes to what you’re cooking, keeping it classic with high quality sausages and burgers is always a safe bet – however, if you’re looking to impress, the new QMS barbecue recipe booklets are full of inspiration, with loads of delicious and easy recipes that will be a hit at any summer barbecue.”

The new QMS barbecue recipe books are available at Scotch Butchers Club shops across the UK and are full of recipe inspiration, helpful tips and serving suggestions. All butchers who are members of the Scotch Butchers Club source their Scotch Beef PGI, Scotch Lamb and Specially Selected Pork from suppliers who adhere to QMS’s Quality Assurance Scheme.