Scotland Team Scoops Food For Life Served Here Award

Since bagging the bronze back in April, the team at Scottish Government Workplaces have just been awarded the Food for Life Served Here (FFLSH) silver award.

The accreditation recognises the high standard of nutritious and delicious food that the team continue to serve in their restaurants, using seasonal ingredients that are sourced sustainably.

The teams awarded are located at Atlantic Quay in Glasgow, and Victoria Quay, St Andrews House and Saughton in Edinburgh, and together serve over 53,000 meals each year.

To achieve the silver award, at least 5% of the ingredients budget must be spent on organic produce, in addition to the standards met at bronze, including a minimum of 75% freshly prepared dishes, and the use of range eggs and higher welfare meat.

Working with suppliers whose ethos is the same as ours, group lead chef Sam Woodhouse and her team incorporate dairy from Mossgiel Organic Farm into their menus and soup stations. They use organic flour miller, Mungoswell to make sea salt focaccia in their kitchens, source their pork and beef from local butcher, Brigston & Co and use Mossgiel organic cream in their desserts, including blackberry and apple crumbles, and baked custard and fig tarts.

Devil’s Kitchen is a recent addition to the menu, with their plant-based oyster mushroom sausages taking centre stage, served with flatbreads and a beetroot, rhubarb and ginger relish.

Operations Director, Mark McCulloch said: “We are thrilled to receive this award and to be recognised for our ongoing commitment to champion sustainable catering practices. I am hugely proud of the team who celebrate provenance everyday with innovative menus of food that not only tastes good but does good. We look forward to continuing our partnership with the Scottish Government, fulling their workplaces with planet positive food”.