The Staff Canteen Live 2019 Networking lunch at the Mac and Wild

We were joined by eleven of the capital’s chefs and restaurateurs yesterday as we hosted a bespoke networking event at the Mac and Wild.

Attendees were treated to a live demonstration by the event sponsor, Quality Meat Scotland, on how to properly select, butcher and cook Scotch beef, followed by a three-course meal cooked by the Mac and Wild brigade.

Phil Branch, executive chef at Hawksmoor said the event was a great opportunity to meet some really good meat suppliers, a chance to share ideas and listen to what other people are doing.

He said that although Hawksmoor already has beef suppliers, “we try and buy locally and obviously we’ve opened in Edinburgh, so it could be an option in the future.”

Sean Searley of the Quality Chop House and Butchers said that for him, today was “about extending that circle of chefs in our environment and making that circle a lot smaller. Bringing people together, chefs, restaurateurs is a positive thing for the industry.”

“It’s good to put a face to the name or to the Instagram message.”

Myrtle chef owner Anna Haugh said that although the chefs already know how to butcher a cow, these

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events are great “for reinforcing that knowledge, and reinforcing the bonds between people.”

“When I was watching him, I was thinking ‘that’s what every chef needs,’ I want all of my commis to have been trained by that man.”

And from a networking point of view, she said: “It’s so lovely to have a conversation with someone and within minutes they 53084551 630011447433167 6200933001526771712 n know exactly what you’re talking about, they know all of your stresses, all of your delights.”

Ciara El-Mansi of QMS said the event was a success – guests arrived early, a sign that they were eager to start the day, the atmosphere was very relaxed, she said, and the demonstration was very informative.

“The food was incredible, Mac and Wild have done an amazing job, it really showcased the quality and taste of Scotch beef and what you can do with it, so hopefully they’ll all want to go away and stock it in their restaurants.”

She said the aim of the event was to raise awareness of beef from Scotland, and that even though chefs already have suppliers in this respect it has fulfilled its purpose.

“We’ve had a lot of interest from the people we’ve been talking to, so even just buying a few select cuts of scotch beef along with what they’re already supplying would be great.”

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