New entrant, same commitment
Newcomer Jackson Gilmour were delighted with their recent recognition in the catering category of the RSPCA Business Awards 2010. This innovative event catering business has been delivering exceptional food to both private and corporate clients for over ten years - and prides itself on sourcing from responsible local suppliers.
Jackson Gilmour works with exacting clients who demand the highest standards of food and service and head chef Joyce O’Hagan understands how important good sourcing is to achieving great results: “We are only too aware that the taste, texture and general quality of meat is heavily influenced by the life the animal has lead before slaughter. By emphasising the importance of animal welfare to our suppliers we are not only doing the best for the animals, but also for our clients.”
Joyce and her sister, marketing director Anne Aitken, grew up on a farm in Perthshire, giving them a unique insight into the issues of animal welfare:
“We are passionate about food and have built a successful business by creating beautiful food for our clients,” explains Anne. “However, we recognise that the event catering industry has lagged behind the retail and restaurant sectors in accommodating better animal welfare because there is no consumer pull-though - the people eating our food are not the ones paying for it. We hope we can begin to influence a change.
“Autumn is a great time for getting together with friends and cooking up something warm and welcoming. Combining seasonal fruit and vegetables such as pumpkins, squash, pears and apples with the best of British free range meat should deliver delicious results and a clear conscience.”