We were delighted to take part in the 4th edition of the Budding Chefs exchange programme and welcome twelve young French chefs and four budding waiters to tour our farming operation on Wednesday, March 19th.
The Budding Chefs was initiated in 2011 by the Institut francais d?Ecosse and Fred Berkmiller, chef of the L?Escargot restaurants in Edinburgh (who loves our beef) to develop the gastronomic connections between French and Scottish budding chefs and showcase the best of both larders.
This is the second year we?ve hosted a half-day visit as one of Scotland?s producers and we?re very proud to be involved.
The group was keen to learn about our beef and asked lots of interesting questions on all aspects – from embryos to slaughter. The young stars also tasted our?incredibly tender FullBlood Wagyu Flank with lunch?at the Sheriffmuir Inn (pictured).
It?s so rewarding to see such enthusiasm in these young stars of the future. There?s nothing like speaking to people who share our passion and are genuinely interested in the details of what we do.
The Budding Chefs also put their newly gained knowledge from their week-long tour into practice straight away with The Pop-up Restaurant, which was open for one night only on Saturday 22 March ?at The Hub, Castlehill Edinburgh.
Photos courtesy of Albie Clark www.albieclark.comTags: Budding Chefs, Fred Berkmiller, Highland Wagyu, Institut francais d?Ecosse, L'escargot, Sheriffmuir Inn, The Pop-Up Restaurant, Wagyu beef