'The fraud is taking place on restaurant menus, falsely adding brand names and promises of provenance to justify charging higher prices'
GONE, we hope, are the days of chalk in flour or horse meat labelled as beef, but food fraud is still happening in Scottish restaurants. The breaches fall under two categories, as identified by the National Food Crime Unit – misrepresentation – “marketing or labelling a product to wrongly portray its quality, safety, origin or freshness”, and substitution – “replacing a food or ingredient with another substance that is similar but inferior”.
Initially the hotel staff were apologetic but as the complaint was passed up the ranks, and the Andersons queried how long the fake products had been on the menu, hostility grew.“The GM got quite threatening with us. We tried to escalate it but they are owned by a massive hotel group. They did take it off their menu but we never got any compensation. It was horrifically anxiety inducing, and dragged on for months,” says Susie.
“I now have a standard email that I send,” says Susie. “We’re lucky because we sell direct so we know where all our meat is going, so if something pops up on social media, we know whether we are supplying that person. It just shouldn’t happen. I know in restaurants sometimes you run out. But if we ever have to substitute ingredients then we have to tell people, legally.”
Menu fraud gets more complex with raw ingredients, I hear of “wild” trout that’s farmed, “line-caught” cod from trawlers, and “East Lothian samphire” imported from Israel. Game supplier Johnny Rutherford of Burnside Farm Foods has experienced this many times: “There are restaurants who still name us as their game supplier but we haven’t supplied for years. Or places that buy something from you, and then not again for six months just to keep your name on the menu.”
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