An expert group has been set up in a bid to help remove badly cooked food from Scottish menus, reports the Sunday Herald.
The consortium of food experts, headed by food tourism tsar and current Scotland by Design director Sheena Kitchin, is to work to improve chefs' skills in sourcing and preparing local produce to boost the country's reputation as a gourmet destination.
It also aims to find out what tourists expect from their Scottish dining experiences, beginning with a six-month research exercise.
Whilst international visitors expect to find the best Angus beef, salmon and shellfish on offer on a trip to Scotland, the rest of the UK, which makes up 80% of tourist trade, maintain the stereotype of deep-fried Mars bars and Irn-Bru, according to Kitchin.
Award-winning chef Andrew Fairlie, who runs the two-Michelin-starred Gleneagles restaurant, has previously blasted the state of the food industry in Scotland.
By Charlotte Bailey