Food and drink – A skilled, innovative future

Earlier this week I attended the Scotsman conference on food and drink: a skilled, innovative future, in Edinburgh (20th Sept 2016). The event opened with some impressive stats on Scotland’s Food and Drink sector from this year’s Bank of Scotland report. Over £14 billion a year turnover for Scottish Food and Drink makes it the largest manufacturing sector in Scotland (£1 billion more than oil and gas). A 24% growth in turnover and 14,000 new roles are expected over the next five years. All very impressive, until conference Chair, Stephen Jardine (Taste Communications) shared his story of recently seeing a ‘double decker’ on the specials board of a food outlet near to his old school in Dumf

Game on! - What makes venison a healthy, nutritious choice?

Healthy, local, quality foods are increasingly desirable to consumers. Scottish venison fits well with this, and the demand for venison has been increasing at around 10% year on year (Scottish Venison Partnership, 2016). Venison is an extremely lean meat, low in fat and saturated fat, high in protein and packed with vitamins and minerals. This versatile meat, which is full of favour, can be used in a variety of recipes. You can roast it, stew it, stir fry it, or use minced venison for Bolognaise, burgers or sausages. Here’s the nutrition low-down: Fat and Saturated Fat Venison is a very low fat meat with 1.6g of fat in 100g of venison. This compares to 1.1g in the same amount of chicken a

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