THE heat was on in Dundee today when the Red Hot Chilli Pipers teamed up with Tayside chilli growers and a top local chef to mark the final countdown to Dundee Flower and Food Festival (August 31 – Sept 2).
The Pipers joined Stacey Galfskiy of Fife-based Chillilicious and chef Russell Walker, Dundee College chef lecturer, to sample a huge Black Bean Scotch Beef Chilli dish unveiled at Camperdown Park, which will host the Festival in two weeks time.
The Red Hot Chilli Pipers, who have been propelled to international stardom in recent weeks, will be among the star attractions at this year’s Festival where they will play on Sept 2.
The Pipers’ global fanbase got a major boost when they became an overnight sensation in America when an NBC news clip of them piping was screened just before the last London Olympics swim of Michael Phelps, now the most successful Olympian in history.
Within hours of the clip being aired, their albums took the top four places in the Amazon American charts. A minute after viewing, actor and producer, Samuel L. Jackson, tweeted his appreciation of the music.
Stuart Cassells, a member of the Red Hot Chilli Pipers, said they were really looking forward to playing at their first Dundee Flower and Food Festival.
“It’s great to be back in Dundee. We played one of the band’s first big gigs here in the Caird Hall and Kyle in the band is from just down the road – Strathmartine Road, Coldside.
“We are conscious that we are ambassadors of Scotland and we like to promote great Scottish food. I’m a beef man myself and the band loves a good Scotch Beef steak!”
They joined Dundee City Council environment convener Councillor Craig Melville to sample the ‘piping hot’ chilli prepared using Scotch Beef, courtesy of Quality Meat Scotland, sponsors of the Festival’s cookery theatre.
“We’re delighted to again support this top event and the Red Hot Chilli Pipers have been a fabulous appreciation of our Black Bean Scotch Beef Chilli, prepared with beef which is renowned the world over and top locally grown chillies”, said Jim McLaren, QMS chair.
This recipe is one of a selection QMS has collated as part of a campaign to highlight the potential to create delicious, nutritious meals using leftovers from roasts.
The premier event of its kind in Scotland, the flower and food festival is expected to again attract thousands of people. Among the new attractions at this year’s event will be a pioneering Chilli Village.
Other star attractions over the three days include cookery writer, Mary Berry, and the Fabulous Baker Brothers.
Councillor Melville said: “I am delighted that the Chilli Pipers will be appearing at the festival and I welcome the continued support of the principal festival partners Quality Meat Scotland (Scotch Beef, Scotch Lamb and Specially Selected Pork) and Forestry Commission Scotland.
“Without their help the Dundee Flower and Food Festival would not have developed to the size and stature of the event visitors will see at Camperdown Country Park later this month.
“This year’s Dundee Flower and Food Festival has an exciting programme with a wide appeal. We know that the it attracts people into the city and acts as a boost for the local economy.”
A full programme is available online at www.dundeeflowerandfoodfestival.com and a range of simple delicious recipes, including inspiring leftovers ideas, can be found at www.scotchbeefandlamb.com and www.speciallyselectedpork.co.uk
Festival opening times
Friday 31 August 11am – 6pm
Saturday 1 September 10am – 6pm
Sunday 2 September 10am – 5.30pm
Contact: Carol McLaren