Fresh profit from East Lothian is an innovative event taking place on 12th March at Edinburgh’s Sheraton Hotel. The event aims to encourage Edinburgh & Lothian restaurants and hotels to use more local produce in their kitchens.
Designed to encourage dialogue and discovery, the event will include demonstrations from well-known chefs as well as the opportunity to sample the foods and initiate discussion between growers. producers, chefs and purchasing managers. The number of local suppliers and food producers as grown dramatically in recent years with the majority based in and around East Lothian. With a marked consumer interest in ‘eating local’ and the recent television programmes showcasing regional flavours the timing is right to bring suppliers and buyers together to strengthen the bond and promote local on the menus.
Fiona Edgar, business growth officer with East Lothian Council, said: “It is has been well researched that restaurants can profit from purchasing good local produce. The produce is fresh and tastier than the majority of mass-produced goods, generally has less environmental impact through reduced carbon footprint and can provide a great point for menu differentiation.”
Presenters on the day will include Chef Tom Lewis, of the Monachyle MHOR Hotel who will show how to add value to restaurant menus by using local products and produce; award winning chefs Keith Marley and Mary Runciman who own and run La Potiniere Restaurant in Gullane and James Withers is the Chief Executive of Scotland Food & Drink.
Full details on East Lothian’s Food Web Site: