Crerar Hotel Group (CHG) has signed a two year deal Russell Hume Ltd to ensure that all beef and lamb served to hotel guests across Scotland is sourced only from Scottish herds and flocks.
Paddy Crerar, CEO of CHG, tasked Head Chefs, restaurant teams and General Managers to work with Russel Hume's team, to devise a range of menus that would match the best of Scotland’s larder, to satisfy the demands of more than a million diners that dine with the hotels each year.
The one sole aim being; to be wholly Scottish in beef and lamb, and only source meat from fully traceable Scottish assured farms, which then subsequently delivers in Scotland’s Year of Food and Drink and beyond. The exception was Crerar Chevin Country Park Hotel in Yorkshire which will stay with local sources from sustainable farms in Yorkshire.
The CEO has been frustrated by achieving his goal for the last thirty years purely down to the logistics of getting quality product to the Crerar Hotel locations guaranteeing first class quality.
Richard Lochhead, Cabinet Secretary for Rural Affairs, Food and Environment said, “It is great news that in our Year of Food and Drink Crerar hotels have committed to using 100% Scotch Beef and Lamb as well as sourcing only Scottish dairy produce and eggs.
“Our food and drink is loved at home and abroad and the tourism sector can play an important role by sourcing and promoting local options. This helps our primary producers and helps to sell the fantastic story of Scotland as a Land of Food and Drink.
“With the food and drink sector reporting a record turnover, it is truly a great Scottish success story and I am pleased Crerar Hotels are stepping up to the plate and helping to play their part in promoting local produce.”