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Budding Chefs Highland Wagyu Sheriffmuir Inn

Budding Chefs Highland Wagyu

cows, beef

Budding Chefs, Highland Wagyu

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.com

…it’s quite extraordinary. It is genuinely one of the best pieces of beef I’ve ever eaten.
Nick Nairn
on BBC Landward
Best beef in the UK
Tom Kitchin
Chef
The taste of Wagyu is powerful, the tenderness exquisite and the sensation is one of a first kiss.
Fred Berkmiller
L’escargot Bleu, Edinburgh
A truly ,truly artisanal beef , reared with TLC , innovative and sustainability at its heart . What Mohsin and Martine produce
in Perthshire is the best beef i have ever served to my gussets , it is one of these taste experiences you have try at least once in your life!
Tony Singh
Chef
We are renowned for our delicious finger sandwiches at The Promenade, so quality is extremely important when sourcing ingredients for afternoon tea. It is a privilege to use Highland Wagyu for our popular pastrami, watercress and grain mustard mayonnaise sandwich.
Mario Perera
Executive Chef at The Dorchester
We only work with Michelin Star standard suppliers, and that's why we love Highland Wagyu. Unrivalled quality and customer service.
Banquist
Mohsin and Martine's love and care for cattle is totally reflected in the depth of flavours, textures and tenderness of this beef which is on another level
Michel Roux Jr.
Chef
Highland Wagyu always delivers in quality, taste and service
Maos
Blue Mountain School
Tradition and innovation, this exceptional beef was built on a passion for creating the very best beef in the UK
Claire Smyth
Core
We use Highland Wagyu in our menu design at The Shed. The product is always first rate and ideal for special occasions - consistent, full flavoured and exceptional quality.
Tom Kerridge

For me the highland Wagyu beef is like a  LINGERING UMAMI, which circulates around your taste buds, hitting every corner of your mouth because it has the right balance of marbling.
Behzad Gotia
Head Chef at D&Ds London Butlers Warf Chop House
It’s always a great pleasure to eat a piece of highland wagyu, it is obvious in the way the cattle are raised and cared for that this beef would taste so good!
Pierre Koffman

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