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RHASS

 

Our very own Mohsin Altajir has joined the RHASS board as one of four Vice Presidents representing the Stirling area for the Royal Highland Show next year.

Here's the official press release announcing the news:

The Royal Highland and Agricultural Society of Scotland (RHASS) has appointed Michael Forsyth, Baron Forsyth of Drumlean as Society President.

Taking up his position in July this year, Lord Forsyth will preside over the 175th Royal Highland Show in 2015 with Stirling the ?host? area.

A financier and MP for Stirling from 1983 to 1997, Michael Forsyth was Secretary of State for Scotland in John Major?s cabinet from 1995 to 1997.

Joining Lord Forsyth on the RHASS board will be four Vice Presidents from the Society?s Stirling Area:? Carol Graham, sales and marketing director with Grahams the Family Dairy; Robin Tough, MD for United Auctions; Mohsin Altajir, owner of Highland Wagyu and Highland Spring and Ian MacMillan, master distiller with Burn Stewart of Deanston.? Reverend Andrew Campbell, from the parishes of Gargunnock and Kincardine of Menteith, will take up the chaplaincy.

Also appointed to serve for one year as Extraordinary Directors are:

Borders: Jeanna Swan, Blackhouse Farm, Eyemouth

Aberdeen: Peter Chapman, South Redbog, Strichen

Highland: Quintin Stevens, Altyre Farm House, Wester Balbair, Beauly

D&G: Matthew Currie, Skewbridge, Mouswald, Dunfries

Stirling: Mr John Owen, Muirpark Farm, Stirling

Perth: Kay Adam, Newhouse of Glamis, Angus

Lothian: Jackie McCreery, Kilstrule, Yester Mains, Gifford

Strathclyde: John MacPherson, Ballymeanoch Farmhouse, By Dalmally, Argyll

Ends

For further press information contact Judith O?Leary at O?Leary PR on 01383 432608

…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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