HRH Princess Royal visits Elgin Member

HRH the Princess Royal viewed the very best of tradition and innovation during a visit to Scotland's oldest family butchers business, Royans of Elgin.

HRH was welcomed by business owner Jim Royan and his wife Jean and was also introduced to three senior staff – Manager, Willie Collie, Deputy Manager, Kevin Laing and Counter Supervisor, Brenda Ogg – who have collectively served 82 years' service with the business.

The business is celebrating its 160th anniversary this year and HRH viewed a collection of large scale Photo Art features on the outside of the building on Elgin High Street.

The artwork was specially commissioned from local graphic designer Graeme Nairn and captures the essence of the business, agriculture, Elgin and a majestic visual statement of Moray.

The Princess Royal, who was recently installed as The Master of the Worshipful Company of Butchers and is a patron of the Scotch Beef Club, also viewed impressive fresh meat displays during her tour.

Jean Royan, who was formerly Catering Manager at Gordonstoun School, introduced the royal visitor to examples of new ways of cooking Scotch Beef, Scotch Lamb and Specially Selected Pork as well as venison by adapting traditional recipe ideas. HRH, who expressed an interest in trying out the recipes at home, was also presented with a selection of recipes and a Scotch Beef apron to help her do so!

The royal guest, who was carrying out a number of engagements in Elgin during the day, also heard about Scotland's world-leading farm assurance schemes from Kathy Peebles of Quality Meat Scotland with input from Raymond Wight of Scotch Premier Meat, Inverurie.

Next month Farm Assured Scotch Livestock will be celebrating its 20th anniversary after being launched as a world-first in livestock quality assurance in 1990. Jim Royan led the development phase of this initiative which now underpins the reputation of Scotch Beef, Scotch Lamb and Specially Selected Pork at home and overseas.

“The visit went extremely well. Her Royal Highness was very engaging with staff and those who had gathered to meet her. She was also remarkably in touch with a lot of the modes of presentation and preparation techniques used by the retail trade in the UK,” said Jim Royan.

“She took a keen interest in the demonstration of various dishes and asked us about the revival of interest in slow cooking.

“There's no doubt she will be a wonderful ambassador in her new role as Master of the Worshipful Company of Butchers, as she is for the Scotch Beef Club.”