Scotch Beef being promoted at this year's SIAL in Toronto
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Scotland Food and Drink Fortnight starts on 2 September, encouraging people to support Scottish farmers by, for example, using local butchers, and to incorporate more Scottish produce into their daily routine. Organisers are offering modern versions of traditional Scottish recipes online at www.fooddrinkfort.scot.
Borders beef farmer and charcuterie producer, Robin Tuke, said: “Anything which helps promote the Scotch brand is tremendous. The primary reason people will hear about Scotland is because of our food and drink.
“Locally, we have a phenomenal spread of produce which you can’t find anywhere else in the world: fish, shellfish, potatoes, beef and lamb. We can produce top-end goods, and with Brexit we’re going to struggle to compete in commodity markets, but we have a good launch pad for top-end markets. We have the weather, or as the French would say, we have ‘terroir’.”
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Scotland Food and Drink Fortnight starts on 2 September, encouraging people to support Scottish farmers by, for example, using local butchers, and to incorporate more Scottish produce into their daily routine. Organisers are offering modern versions of traditional Scottish recipes online at www.fooddrinkfort.scot.
Borders beef farmer and charcuterie producer, Robin Tuke, said: “Anything which helps promote the Scotch brand is tremendous. The primary reason people will hear about Scotland is because of our food and drink.
“Locally, we have a phenomenal spread of produce which you can’t find anywhere else in the world: fish, shellfish, potatoes, beef and lamb. We can produce top-end goods, and with Brexit we’re going to struggle to compete in commodity markets, but we have a good launch pad for top-end markets. We have the weather, or as the French would say, we have ‘terroir’.”
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