THE Gleneagles Hotel in Perthshire has this week taken a taste of Scottish butcher Simon Howie’s beef, lamb and haggis to Hong Kong as part of a special menu created for guests at the Mandarin Oriental.
This week diners at The Chinnery restaurant within the Mandarin Oriental can choose from a selection of outstanding signature dishes featuring local Scottish seasonal ingredients alongside a selection of some of Scotland’s finest malt whiskies.
The special ‘marriage of whisky and food’ menu, featuring dry aged sirloin of beef, black faced seaweed fed lamb and haggis, all supplied by Simon Howie, has been created by Gleneagles’ executive head chef, Alan Gibb, specially to showcase the best of Scotland.
Mike McCafferty, general manager at Simon Howie Foods, said: “Arranging all the export licences required for our produce might have involved a degree of administration, but it is certainly worthwhile to have our produce featured at such a special event in such a prestigious location with a reputation for excellence.
“Created by craft butchers with traditional skills, all our beef is produced in Scotland from specialist beef herds which are grass fed in summer and wintered on natural feeds, and I’m delighted that Gleneagles – one of our biggest clients – has chosen to feature our beef, together with our lamb and haggis, at the Mandarin Oriental.”
For further information please contact Steven Lynn on tel 01764 684332
Issued on behalf of Simon Howie by Liquorice Media tel 0141 568 4018 www.liquorice-media.com
Date 3rd March 2011
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