Scottish butcher launches meat challenge for schools

Scottish butcher launches meat challenge for schools

Glasgow butcher S Collins & Son has challenged Stage 3 pupils from three schools in East Dunbartonshire and North Lanarkshire to create a new street food dish using Scottish meat.

The challenge was launched on 1st February at Saint Ninian’s High School in Kirkintilloch, Our Lady’s High School in Cumbernauld and Kirkintilloch High in Kirkintilloch, with pupils from each school working in groups to develop a new ‘street food’ dish using their preferred cut of meat

They also had to work out costings for their product and create a marketing campaign. Each school will then pick a winning team to go head to head in a final cook off later in the year.

This is not the first time S Collins & Son has challenged pupils. Last year, the Stage 3 pupils from Kirkintilloch High were encouraged to create a one-pot dish using their favourite meat.

Last year’s challenge winners.

The judges found it difficult to pick just one winning team so there were two winners – Fraser Macmillan, Ben McIlveney, James Brown and Adam Cooper with their Moussaka Casserole, which included minced Scotch Lamb, and Jenna MacHattie, Erin Dubourt, Aimee McGhee and Payton Trimble with their Pork and Sweet Potato One-pot.

Due to the success of the project it has been rolled out to include a further two schools this year.

The initiative, set up in partnership between Food and Drink Federation (FDF) Scotland, Quality Meat Scotland (QMS) and S Collins & Son Butchers, aims to help students and educators understand the variety of careers available across the food chain, the routes to access them and the skills required by employers.

Moira Stalker, skills manager, FDF Scotland, commented: “We are delighted to be running this project again this year.

“Even more youngsters will learn about the variety of exciting career opportunities available in the food and drink industry – including science, product development, engineering, marketing, nutrition and design.”

Jennifer Robertson, health & education coordinator, QMS, added: “The quality and flavour of Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork is second to none and it’s important for young people to gain an understanding of the care and attention to detail involved in the production of these quality ingredients – I’m sure this year’s event will be a huge success and will play a vital role in raising awareness of various career paths within the industry.”

Stewart Collins, senior partner, S Collins & Son, said: “S Collins & Son is delighted once again to be involved in the Butchery and Beyond initiative with an extended three schools taking part this year, showcasing their skills with fantastic local produce.

“This can only help and encourage the younger community to get excited about food and the exciting industry that awaits for their chosen career.”

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