TSCLive Networking Lunch in association with Quality Meat Scotland at Café Spice Namasté

The Staff Canteen

On Monday, March 12, we were at Cyrus Todiwala's Cafe Spice Namaste for the first Networking Lunch in association with Quality Meat Scotland.

Chefs watched a demonstration from master butcher Viv Harvey, before sitting down to a four-course meal showcasing Scotch Beef PGI, made by Cyrus and his team.

Viv Harvey butchery demo at the Quality Meat Scotland Networking Lunch
Master butcher Viv Harvey

Chefs in attendance were: José Souto, senior chef lecturer, Westminster Kingsway College; Joginder Singh Dham, head chef, Chop House, Butlers Wharf; Simon Ulph, head chef, Swan Chapel Down; Jamie May, senior sous chef, The Hand and Flowers; Marcin Miasik, head chef, The Set, Brighton; Rob Kennedy, culinary director, Compass Group; Andrew Sawyer, head chef, Outlaw's at The Capital; Jon Marsden-Jones, chef patron, Black Rat and Tom Brown, chef patron, Cornerstone.

They were greeted with teas and coffees before Viv Harvey gave a demonstration, butchering a rump cap of Scotch Beef. He gave chefs a further insight into the importance of meat quality and traceability, as well as showing chefs how to utilise as much of the cut as possible to minimise waste. In fitting with this, chef Cyrus' menu showcased the versatility of Scotch Beef, with a range of cuts featuring in his pan-Indian dishes.

The first course was Kheema No Pattice (potato cakes filled with curried Scotch Beef mince) and Chilly Kheema Ghotala or 'confused mince' - hot curried Scotch Beef mince scrambled with eggs.

This was followed by Masoor Ma Jeeb (ox tongue in whole pink lentil Parsee style) and a Bombay Beef Naanwich - chargilled Scotch Beef kebab rolled in naan with spiced yoghurt and red onion.

Massor Ma Jeeb - ox tongue in whole pink lentil Parsee style and Bombay Beef Naanwich - char-grilled #ScotchBeef kebab rolled in naan with spiced yoghurt and red onion by Cyrus Todiwala for the Quality Meat Scotland Networking Lunch

Masoor Ma Jeeb

and a Bombay Scotch Beef


The third course was Bochechas de Carne Vaca Com Vinho Tinto (Scotch Beef cheeks in red wine with cabbage, carrot, red chillies and celery) and Fraldhina de Carne Vaca Assado (marinated flank of Scotch Beef, slow roasted and simmered in a Goan style spicy sauce). These dishes were served with Arroz Refogado com Alho et Comino (rice with olive oil, garlic and cumin). Finally, the dessert was a Chocolate and Hazelnut Kulfi.

Cyrus Todiwala said: "I was approached by The Staff Canteen and this is a great opportunity. We have a space for masterclasses and we put them on regularly and it gives me an opportunity to cook with different Scotch Beef cuts. I have the only Indian restaurant that is currently a member of the Scotch Beef Club - I think - and I've been working with QMS for over twenty years now. We use lots of Scottish produce as well as Scotch Beef at Cafe Spice Namaste. I believe in what QMS stands for and now, our membership of the Scotch Beef Club is going towards education, which I really believe in. It's very important to me and this is part of the education process, regardless of whether it's senior chefs or young people. I know many of the people here too and so it's been a pleasure to feed my fellow chefs."

Ciara Etheron, marketing executive for Quality Meat Scotland added: "I think today went really well. It's fantastic that we have had such a long-running relationship with The Staff Canteen. The Networking Lunches are something that have been very successful over the past year and we're pleased to have worked with them on this today. I think a lot of the London-based chefs enjoyed seeing Viv, and what he could do withthat cut of Scotch Beef, and it was something a wee bit different for them for a Monday!"

She added: "I really enjoyed the food by Cyrus and his team - they showed how you can make something very creative with Scotch produce. The Scotch Beef worked really well in the Indian dishes - he used a variety of different cuts and offal to show how versatile the meat is. The menu was just outstanding."

The feedback from chefs was also overwhelmingly positive. Rob Kennedy, culinary director at Compass Group said: "I think events like today are really important. To start with, having the master butcher really gave us some insight into Scotch Beef vs Scottish beef, and the differences between dairy and beef cows. As chefs, when we look into our restaurants and what we feed our customers - the consumers - it's really important to look at quality, and quality can be destroyed by not knowing

Cyrus Todiwala Quality Meat Scotland Networking Lunch
Cyrus Todiwala 

which parts of the meat should be used. The demonstration was key to that. Then with the meal itself - we've had an explosion of spice and flavours that have really demonstrated the delicious cuts of Scotch Beef."

José Souto, senior chef lecturer at Westminster Kingsway College added: "Having the master butcher there, showing you how to get the best out of the rump, it shows that there are lots of individual muscles there that chefs should be aware of, and how best to utlilise that product. Scotch Beef is synonymous with good quality and what Cyrus has shown us here on the menu is how best to use it. Provenance and the quality of a product is something that a chef should really cherish, and we should tell that story on our menus. Starting with a quality product really helps."

After the meal, the conversations turned to current issues in the industry, with many chefs sharing their opinions about apprenticeships and education for young chefs. Ciara explained how Quality Meat Scotland is currently investing into training schemes and workshops for young people, with activities like the butchery demonstration from earlier that day. 

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 13th March 2018

TSCLive Networking Lunch in association with Quality Meat Scotland at Café Spice Namasté