Scottish Wild Harvest founder, Andrew Hamilton, is currently visiting to Scotland and last night enjoyed a Burns' Supper at Prestonfield Hotel in Edinburgh. The principal reason for his visit however, is to attend shoots and explore the provenance of the game he imports to his New Jersey business. He brings with him Terrence Brennan of Picholine Restaurant in New York. Brennan also writes for leading USA publication Food and Wine magazine and will writing an article on Scottish game.
A native Scot and former Taste of Scotland chef, Hamilton distributes the best wild food to top New York restaurants via Braehead Foods Ltd, based in Kilmarnock.
Managing Director of Braehead Foods Ltd, Craig Stevenson said: 'It's always good to deal with a fellow Scot, particularly one with Andrew's passion for food. He does a great job representing Scotland in the USA.'
Today, Friday 25 January, he and his party are attending a shoot at Lowbank Farm, Auchterarder organised by the owner/keeper David Wilson; and on Saturday 26 January they will attend a shoot at Birkhill Estate, Newport-on Tay organised by the keeper George Elliot. The principal game on both shoots is pheasant.
Shipments from Scotland are delivered twice weekly to the finest restaurants in New York, including The Four Seasons.
Scotland's leading provider of game, Braehead Foods Ltd, moves into their new, purpose-built 30,000 factory in March. At six times the size of their existing factory, the new building will allow for larger production range and stock holding capacity. It will also house a production kitchen, demonstration kitchen/cook school, restaurant, staff canteen and shop. They will also add 4 new vans to their fleet during 2008/9 and aim to increase turnover threefold from £5.75m to £15m.
