Quality Meat Scotland (QMS) is encouraging consumers to use their extra time with family to cook nutritious meals through virtual cookery lessons, while also being encouraged to buy meat locally to support the butchers, farmers and retailers.
The lessons will be hosted by a number of recognisable Scottish chefs in a series of recipe videos entitled “Chefs’ Specials”, including Scotland’s national chefs Gary Maclean, Justin Maule, Jak O’Donnell and Andrew Doherty of the Dakota Glasgow.
The series has been developed in response to research that highlights that one of the three main trends of social media consumption during lockdown is people searching for information to learn a new skill.
QMS wants to help these people enhance their culinary skills and bring their families together during lockdown to make the most of mealtimes by recreating some of their favourite dishes from the outside world.
“We would also encourage people to support their local Scotch Butcher Club butcher by ordering meat if they don’t already have it at home, as many are offering deliveries as well as contactless collection.”
Lesley Cameron, director of marketing and communications with Quality Meat Scotland, said: “We hope this campaign will bring people together with their families, encourage them to learn new cooking skills and ultimately gain some enjoyment during these uncertain times, whether that be from the cooking itself or simply indulging in our world-class products – Scotch Beef, Scotch Lamb and Specially Selected Pork.
“We would also encourage people to support their local Scotch Butcher Club butcher by ordering meat if they don’t already have it at home, as many are offering deliveries as well as contactless collection.”
The series, set to launch on The Scotch Kitchen IGTV channel, will feature four leading Scottish chefs each week tackling a different cooking theme related to lockdown, including recreating a dish from a much-loved Scottish restaurant and getting the most out of store cupboard essentials.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
