Scotch Beef PGI has teamed up with Huntly-based Black Bull Scotch Whisky and Aberdeen chef Kevin Dalgleish on a recipe that showcases a true spirit of Scotland.
Kevin, who is executive chef at The Chester Hotel and a former Masterchef: The Professionals finalist, devised a dish that complements the richness of Scotch Beef with Black Bull’s vibrant flavours.
He will be demonstrating his ‘Scotch Beef ribeye steak with peppercorn and Black Bull whisky sauce’ at the upcoming Taste of Grampian festival, taking place on Saturday 1 June at Thainstone Centre, Inverurie.
As the main sponsors of the event, Scotch Beef will be showcasing the qualities of the product, including its versatility and famous taste, during two cooking demonstration sessions with Black Bull whisky in the outdoor cooking marquee and Seafood area.
Kirsty Fox, marketing manager from Quality Meat Scotland, which promotes Scotch Beef PGI, said: “We’re proud to bring together two iconic Scottish products to highlight how they work just as well together as they do on their own.
“There are many similarities between Black Bull and Scotch Beef PGI. Both are produced by dedicated craftspeople, use the finest ingredients and result in a delicious product that is recognised around the world. We’re now looking forward to sharing the flavours with visitors at Taste of Grampian next week.”
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.
