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Buchan Braes Hotel hosts Grampian Food Forum Dining Club

The award-winning, four-star Buchan Braes Hotel in Boddam hosted the Grampian Food Forum Dining Club last night (May 9), attended by 50 guests from north-east’s food and drink sector.

The dining club is an initiative aimed at promoting greater use of local produce in the region's hotel and restaurant menus.

It provides a forum for hoteliers, restaurateurs and chefs to meet with producers and suppliers to build relationships and explore opportunities to work more closely together.

Gary Christie, executive chef for Buchan Braes owners Coastal Hotels, said he was delighted to host the Grampian Food Forum in Peterhead and welcome its guests.

“It gave us the opportunity to showcase the quality and diversity of our suppliers in the Buchan area,” said Mr Christie.

“Our commitment to using the fantastic food on our doorstep assists Grampian Chef of the Year 2010 winner, Michael Watt, and his team in ensuring the Buchan Braes is a haven of good food as well as a warm and friendly experience."

Paul McLaughlin, chief executive of Scotland Food and Drink, was guest speaker for the evening.

He talked about Scottish Food and Drink Fortnight, which his organisation will coordinate for the third consecutive year, running from Saturday, September 3 to Sunday, September 18.

Mr McLaughlin’s talk gave the dining club an insight into this annual celebration of Scottish produce, described opportunities to participate and told how taking part can benefit businesses.

Afterwards, he said: ”The Food and Drink Fortnight offers a great opportunity to local producers, retail and foodservice businesses.

“This annual celebration of fantastic Scottish produce promotes the industry as a whole and builds our reputation as a land of food and drink.’

Alan Robertson, who beat off stiff competition in 2010 to win the title of Young Chef at the Scotland Food and Drink Excellence Awards, also took part in the evening event.

Until recently Alan was working as sous chef at the Malt Barn at The Glenfiddich Distillery, but has since taken up the same role at the Rocpool Reserve Hotel in Inverness, run by legendary chef Albert Roux.

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