The Grampian Food Forum is a partnership of senior members from the food and drink industry and its public sector partners in the North East of Scotland, providing the opportunity for companies from different sectors to come together and learn from each other. Its goal is to help companies strengthen their competitive position, and more importantly, guide them towards sustainable long-term growth.
This is the first time the event has been held at the Centre and offered guests the chance to meet and talk to AECC’s food and drink partners, as well as sample a range of delightful dishes specially prepared by the AECC Catering Team’s chefs. Over 120 people attended which was many more than usual at regular Grampian Food Forum events.
The night began with a welcome from the Grampian Food Forum’s Keith Whyte and AECC’s Catering General Manager David McDonald who explained the purpose of the evening as a chance to find out more about AECC’s catering and sustainability projects.
The event highlighted the benefits of sourcing local, seasonal produce, not only as a treat for the tastebuds, but also in in relation to AECC’s journey towards sustainability through ISO 20121 accreditation and upholding their Green Tourism Business Scheme Gold rating. There is a host of fine, fantastically fresh food available in abundance in the North East of Scotland and sourcing locally, creating strong partnerships with suppliers is something AECC are passionate about.
Partners exhibiting at the event included Devenick Dairy, Gordon and MacPhail, Isabella’s Preserves, Keenan Recycling, King Foods, McWilliam, Mitchells Dairy, Murdoch Allan, Ola Oils, Simpsons of Buckie, Speyside Glenlivet, Sweet Lilyadams, Tennents Caledonian Breweries, The Smokehouse, Total Beverage Solutions, Turriff’s of Montrose, Vegware and United Supplies.
Speakers on the evening included Brian Pack and celebrity Chef Nick Nairn who launched the ‘Taste of Grampian’ summer event, which will continue on the theme of celebrating the diversity of the food and drink industry in the region.
David McDonald, Catering General Manager at AECC commented: “We were delighted to host the Dining Club event, as this is an area we are very passionate about. The event gives us a chance to showcase the talents of our Chefs and our suppliers with whom we work very closely with as well as meet and network with people within the local industry.”
Brian McDonald, AECC’s Executive Head Chef added: “Being a Venue which caters for a diverse range of events we welcome over 300,000 visitors every year, over 18,000 of these as guests at large-scale banqueting events which can see the Team catering for up-to 1,500 people – all being served at the same time!”