Prestige Venues & Events Race to Display Scotland’s Finest Produce

Published on : Tuesday, September 2, 2014

Scotland’s-Finest-ProduceCookery demos, an interactive cook-off and plenty of tasting sessions will all be on the menu at the annual Scotland Food and Drink Race Day at the racecourse, set in the grounds of historic Scone Palace.

A highlight of the day will be when 600 racegoers are treated to a pre-racing lunch, featuring the finest local ingredients,


prepared by chefs from Sodexo Prestige Venues & Events, the catering and hospitality partners at the racecourse.


Meanwhile, Sodexo Prestige’s kitchen experts will join other local chefs from the Perthshire area to take part in an interactive ‘Ready, Steady, Recipe’ event.


Ready, Steady, Recipe will see chefs enlist the help of volunteers from the crowd to assist them in a 20 minute cookery demonstration using fresh local produce, with each demonstration rounding off with a chance for viewers to taste the finished product.


Tracey Quin, Head of Sales for Sodexo Prestige Venues & Events at Perth Racecourse, said: “We are very excited for the Food and Drink Race Day as we always look forward to supporting the Food and Drink Fortnight in Scotland.
“At Perth Racecourse our chefs really strive to use fresh local produce in all of their recipes and it is one of the main things we pride ourselves on. As a result, the menu which has been devised uses produce from local suppliers such as The Wee Pie Company and The Rannoch Smokery.


“The Perthshire area in particular has so much to offer by way of fresh local produce and we feel it is incredibly important to source and support local suppliers wherever possible.


“The cookery demonstration, which will be hosted by Nicola Martin and Gill Murray from Small City, Big Personality, is a new addition to the event and gives those who attend an opportunity to see what our in-house chefs can do with local produce and hopefully provide viewers with a new recipe to add to their collection.”


As well as hosting cookery demonstrations, the racecourse chefs will be preparing a pre-racing lunch for over 600 guests.
The menu, which has been specially devised by the Sodexo Prestige team of Executive Chefs is packed with locally sourced produce – Venison from Perthshire-based Rannoch Estate, Perthshire Rapeseed Oil, Sea Bass from the North Sea and Perthshire Strawberries are just a few of the ingredients making an appearance on the menu.
Stephen Frost, Executive Chef of Sports, Leisure and Events at Sodexo Prestige said: “We view the Food and Drink Fortnight in Scotland as an excellent opportunity to make people aware of the outstanding local produce that Scotland has to offer.


“For our pre-racing lunch, my team of chefs and I have ensured to use the ingredients and produce we have right on our doorstep. We really wanted to create a fresh seasonal menu for the occasion and I think we have done just that.


“We are strongly committed to our values and beliefs in the importance of supporting local suppliers. As a result, we work to build strong relationships so that we can continue use top quality local ingredients for all of our catering events.


“The live demonstrations will be a great opportunity to showcase our chefs’ talents and will hopefully be a fun way of providing people with a few new cookery ideas which they can take home and use in their own kitchens.”


Teaming up with the Food and Drink Fortnight, the racecourse is also playing host to the Perthshire Farmers Market which will see the arrival of the freshest local produce around, giving the 2,500 expected guests a chance to see, taste and purchase the best of what Scotland has to offer.


The Food and Drink Fortnight dates from the September 6-21 and includes everything from farmers markets to pop-up restaurants to opportunities to meet local producers, as well as many more exciting events.



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