Ep3. Public Catering in Scotland - From the Highlands to the Islands

In this month's episode listen to host Derek Wright’s conversation with ​Chris ​Ross ​from ​Edinburgh ​City ​Council ​​about ​how ​local ​authorities ​deliver ​catering ​across ​the ​Highlands ​and ​Islands.  We discuss the challenges they face with being so remote, the many unique suppliers they work with, the food standard within schools in Scotland and food education.  Ben Bartlett will also be taking a look at what is in season in July plus a recipe suggestion.Link to Apricot Glazed Barbequed British Pork Leg https://www.lovebritishfood.co.uk/recipes-mains/main-apricot-glazed-pork-legChapters(00:00) Opening(00:36) Introduction(00:52) Chris's Introduction(02:23) Food culture in and around Edinburgh(05:03) Getting local food and ingredients on the menu(09:51) Overcoming challenges(11:37) Staffing as a major issue(16:31) Leading the way with sustainability in public sector procurement(19:01) Chris's involvement in catering for the State Funeral of HRH Queen Elizabeth II(22:32) School meal standards(26:15) Overcoming challenges continued(28:21) Using food as an investment(33:21) British food Fortnight will take place from 20 September to 6 October(34:03) Love British Foods Ben Bartlett has a list of in season produce(36:55) Ending