Bid to label Scottish beef in restaurants

June 2007
Farmers Weekly;6/29/2007, Vol. 146 Issue 26, p15
Trade Publication
The article reports that the proposal for compulsory country-of-origin identification of beef on restaurant menus was being pushed by Scotland's rural affairs minister Richard Lochhead. The Labour-Lib Dem administration originally drawn the proposal which have attracted a hostile reception from the British Hospitality Association. Quality Meat Scotland chairman Donald Biggar agreed to the minister's announcement and pointed to the importance of Scottish beef being identified as Scotch rather than British.


Related Articles

  • A Saucy Dish. Artioli, Filippo // Saveur;May2014, Issue 165, p45 

    A personal narrative is presented which explores the author's experience of preparing a beef menu at his restaurant in Bevagna, Italy.

  • 5 Reasons Beef Needs To Stay On The Menu.  // Beef Expert Blog;7/23/2013, p3 

    The article reports that beef dishes on the menu increase customer traffic and checks at restaurants in the U.S.

  • HAIL TO THE CHEF? MATTHEWS, JEFF // Cincinnati Magazine;Sep2014, Vol. 47 Issue 12, p142 

    The article discusses the influence of chef Jeremy Luers in the recipes offered at the President Room located in Cincinnati, Ohio. The author mentions the range of pasta dishes demonstrated in the menu of Luers and his salad selection. Also mentioned is the preparation and the pleasant spice of...

  • Oklahoma's Best Steak, Chicken-Fried. Thomas, Les // Southern Living;Jun2010, Vol. 45 Issue 6, pALO6 

    The article profiles several restaurants in Oklahoma that serve chicken-fried steak meals. A discussion of the side dishes that are served with the chicken-fried steak at the restaurants, which include Kendall's Restaurant in Noble, Ann's Chicken Fry House in Oklahoma City, and Clanton's Cafe in...

  • Seasons eatings.  // Indianapolis Business Journal;3/21/2011, Vol. 32 Issue 3, p37 

    The article offers brief information on several special dishes for dinner including the Spicy Chipotle Shrimp Flatbread, the Grilled Boneless Rainbow Trout, and the Oak-Fired Western Buffalo Burger.

  • FOOD: FROM FARM TO TABLE. Schoenfeld, Bruce // Travel & Leisure;Aug2009, Vol. 39 Issue 8, p56 

    The article evaluates several restaurants in the U.S. which include the Cinque Terre, located in Portland, Mine, Farm 255, located in Athens, Georgia, and Montagna in Aspen, Colorado.

  • Fast feeders fill up menus with premium beef offerings. WALKUP, CAROLYN // Nation's Restaurant News;3/26/2007, Vol. 41 Issue 13, p1 

    The article focuses on the increasing trend of using beef, including angus and sirloin, in quick service menus such as burgers and sandwiches by fast food restaurants. It is reported that restaurants are opting for the new upgraded menus to remain competitive in the market. The upgrades in menu...

  • BOSTON UNCOMMON. Pandolfi, Keith // Saveur;Dec2014, Issue 170, p70 

    The article presents Boston, Massachusetts and its old-guard restaurants. Topics discussed include chef Will Gilson's Puritan & Company where he serves salad of Brussels sprout leaves, hay-roasted carrots and thinly sliced house-corned Wagyu beef, the Jacob Wirth restaurant established in 1868...

  • Score with Hensons Famous Salt Beef.  // Wholesale News;Jun2014, Issue 6, p1 

    The article reports on the decision of wholesaler Hensons to increase the price of its Brazilian national dish Fejoada made with its Famous Salt Beef. Comments regarding the issue from Hensons' managing director Andrew Brook are included. It mentions that the how the shortage of beef in Brazil...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics