Chef's Choice: Andrew Manson on Caithness Beef

  • The Larder
  • 2 July 2013
Chef's Choice: Andrew Manson on Caithness Beef

Mackays Hotel's Murray Lamont, has been buying quality beasts from the local mart for twelve years

Our meat is butchered for us by Harrold Brothers in Wick and, under the Mey Selections brand, all of the animals are bred in Caithness. Harrolds know the local farmers who supply the stock and this gives us confidence to buy direct from the farm.

The beef we buy is matured for 35 days and the quality of the meat and the trim the butcher supplies us with are excellent – dark burgundy in colour with flaky, creamy-white fat.

By paying this attention to detail and ensuring we buy top-quality ingredients for our menu, our customers will hopefully enjoy their meal and then not only come back to eat, but also recommend us too.

Andrew Manson is Head Chef at Mackays Hotel, Wick.