Nourish Scotland has received a flood of support from catering professionals for its new culinary manifesto which aims to reform the hospitality industry.
More than 60 chefs and cooks from across Scotland have pledged their support to ‘The Manifesto of Chefs and Cooks’ which sets out long-term aims to work for a “fair, sustainable, and successful” food sector.
The food charity launched the initiative at ScotHot yesterday and wants to encourage culinary professionals to commit to making Scotland a good food nation.
Early supporters of the manifesto 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.
Derek Johnstone, head chef at Borthwick Castle, said: “This is a really positive step in the right direction for the whole hospitality industry, all across Scotland. The Manifesto of Chefs and Cooks ties in perfectly with our ethos at Borthwick Castle – from managing our environmental footprint, to working with local suppliers.”
By launching the manifesto, Nourish Scotland aims to support local producers and offer “exciting” career opportunities, all while delivering “top quality” and “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 key to the strategy.
Steve Brown, coordinator of the Scottish Slow Food Chefs’ Alliance and general manager at the Edinburgh School of Food & Wine, has been a driving force behind the initiative and this week praised Nourish Scotland for opening up the conversation about the values and practices that prevail in the hospitality industry.
Brown said: “Having worked in the hospitality industry for more than 20 years, I have seen my share of poor behaviours and actions. I’m enthused to see a changing landscape; one of collaboration, creativity and camaraderie in many kitchens across the country.
“The Manifesto of Chefs and Cooks is crucial to encourage everyone to achieve, maintain and strengthen the values it contains, and to work together to ensure that the industry offers positive experiences for its members while supporting local business and protecting the environment around us.”
David Ward, Sodexo development chef for Scotland, said: “The Manifesto objectives have direct synergies with Sodexo’s own sustainability efforts, from product provenance, promotion of local suppliers, minimising the impact of our industry on the environment, and ensuring we are an inclusive and diverse industry which will attract tomorrow’s talent.”