Published Wednesday, 10th October 2012 in About SRUC news
Quality ingredients are vital to every menu, whether a menu of services or the contents of a celebratory banquet, but both were highlighted at the inaugural SRUC Dinner.
For the invited guests, representing many key stakeholders in Scotland’s Rural College, Chief Executive and Principal Professor Bob Web outlined his ambitions for the future.
For him the merger, mixing fresh ingredients from Barony, Elmwood, and Oatridge with SAC, created new opportunities. It would help develop for Scotland a unique centre of excellence in agriculture, environment and rural life which could be of global stature. The range of services offered encompassed contributions from research, consultancy and learning at all levels. His presentation explained the heritage on which his belief was based before expanding on the future challenges facing the world and the role SRUC could play in addressing them.
View Professor Webb's presentation.
For the dinner itself Patrick Hughes and David lamb of the SAC Consulting Food & Drink Team had drawn together ingredients, tastes and textures linked to all six campuses. Working with colleagues and liaising with the chef at Murrayfield the menu include items produced on the campuses, prepared by graduates or supplied by clients. Although only a glimpse of the links SRUC has with Scotland’s £12 billion agri food sector it was a true representation of the variety of those contacts.
Take a look at the mouth-watering menu.
Speaking after the dinner Mike Russell MSP, Secretary of State for Education and Lifelong Learning stressed how mergers could release untapped energy. He believed SRUC would serve students from across the country and beyond. While he recognised the ambition was for SRUC to become a University College the Cabinet Secretary also recognised the wider role it could play in training and skills development. In recognition of his support for the merger and his contribution to the Inaugural Dinner Mike Russell received a hamper, also filled with ingredients supplied by the various SRUC sites.
Photo caption: Mike Russell MSP receives a hamper from SRUC Chairman Lord Jamie Lindsay.
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