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Loch Fyne Restaurants Management Visit |
| 15th April, 2008 @ 10.58 am |
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Millers celebrated a growing partnership with the Loch Fyne group recently with a visit from the management team of Loch Fyne Restaurants. After a tour of Millers factory premises the group travelled the short distance from Grantown to Ballindalloch, to meet with one of Millers preferred suppliers A & F Grant of Georgetown, Ballindalloch, Morayshire. On site were around 600 finishing cattle, which can rise to a peak of 1000 head. Andrew Grant of A & F Grant was generous enough to show around the group, pictured from left; Douglas Wright, Group Executive Head Chef; Richard Morris, Managing Director; Simon Briggs, Sales Director of Loch Fyne Restaurants, then Sandy Milne, Managing Director, Millers; Andrew Grant, A & F Grant and Peter Robertson, Sales Director, Millers. The cattle are fed mainly on a mixture of high protein Draff and Pot Ale Syrup co-products of the local Whisky distilling industry as well as whole-crop silage.
Loch Fyne have 24 quality fine dining and seafood restaurants around the country, as well as a highly successful mail order enterprise. The quality of beef from the Scottish Highlands is second to none due mainly to their untainted diets, it is as a result of this quality product that Millers expansion into catering and retail supply is becoming increasingly successful.
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