More than 60 chefs and cooks from across Scotland have pledged their support to a new culinary manifesto, which aims to reform Scotland’s hospitality industry from within.
Developed by food charity Nourish Scotland in consultation with chefs throughout the country, The Manifesto of Chefs and Cooks sets out long-term aims to work for a fair, sustainable, and successful food sector in Scotland.
Officially launched yesterday (13 March) at ScotHot – Scotland’s largest trade event for the tourism, hospitality and catering sectors – The Manifesto of Chefs and Cooks aims to encourage food professionals to commit to making Scotland a good food nation.
Early supporters of The Manifesto of Chefs and Cooks include Scotland’s National Chef, Gary Maclean; chef and director of Café St Honoré, Neil Forbes; chef and broadcaster Sumayya Usmani; Sodexo Development Chef for Scotland, David Ward, Head Chef at Borthwick Castle, Derek Johnstone; and chef activist Ffion Smith.
The first document of its kind to attract widespread industry support, The Manifesto of Chefs and Cooks sets out a vision for the future of Scottish produce.
By launching the manifesto, Nourish Scotland aims to help make the Scottish hospitality industry a force for good in supporting local producers and offering exciting career opportunities, all while delivering top quality, internationally recognised food.
From how chefs run their kitchens and share knowledge, to how restaurants communicate with customers, source ingredients and manage their environmental footprint, sustainability and good business practice are at the heart of The Good Food Nation Manifesto.
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