The award is one of a series of three awards for excellence run for the first time this year by NFU Scotland.
Working with Scotland's leading smokehouses, French carried out trials, marinating the home produced beef in Bruichladdich malt and gently smoking it over oak chips, thinly slicing.
French has plans for Islay smoked mutton and Islay smoked venison.
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The NFU Scotland Innovation Award 2002 was awarded to Mark F
2002-03-30T00:00:00+00:00
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