Craig Hart, The Sheraton Edinburgh, on his role and the extensive Scottish larder on offer
Craig Hart is the Executive Chef of The Sheraton in Edinburgh, which offers the largest sit down banqueting in the Scottish capital. Craig has a team of 28 chefs across a number of food outlets. Craig talks about his role, plus the abundance of some of the best produce anywhere in the world including Scotch Beef, Scotch Lamb, the shellfish, the fish, berries and game. Craig talks in detail about Scotch lamb and the traceability that he needs in his role, something he gets with the quality assurance.
Find out more about Quality Meat Scotland here: www.thestaffcanteen.com/users/wall/11818/QMS
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