This year’s Poultry Club of Scotland dinner held at the Dunblane Hydro Hotel celebrated the continued growth, demand and confidence in all areas of Scottish poultry production, including layers, breeders and broilers.
The Club’s two annual awards were made at the dinner, which attracted 305 guests. The Howie Surgeonor cup, which recognises an extraordinary contribution to Scottish poultry industry, was awarded to Billy McArdle, senior production manager at 2Agriculture and the Young Person Under 35 was awarded to Alastair McBain, farm operations manager at Duncan Farms for his dedication and committed enthusiasm to the sector.
Poultry veterinary surgeon Matthew Balfour, from St David’s poultry team, and chairman of the Poultry Club of Scotland Dinner said: “Events like this are perfect for strengthening relationships across the sector and provide a rare opportunity to take a well-earned night off from the hard work put in by everyone over the year. With continued growth across layers, breeders and broilers, it’s no surprise we see more people attending each year. This year’s dinner was truly deserved by all.”
One of the sponsors of the Poultry Dinner Club, Iain Chapman, Farmlay in Aberdeenshire added: “Since I first attended over 20 years ago, the annual event has expanded in popularity, mirroring the growth and optimism within the poultry sector. To meet the market’s demand, Farmlay now work alongside 27 producers, producing a total of 7 million eggs per week. It is vital for our business to stay connected with those already in the industry and to support newcomers. The evening offers just this, and was, as ever, thoroughly enjoyable, full of energy and good humour.”
The Poultry Club of Scotland Dinner was first held at the Huntingtower, Perthshire, in 1995 by respected Scottish poultry farmers, Dennis Surgeonor and Tom Howie.
Frank Lawson, general manager at 2Agriculture takes over the reins as The Poultry Club of Scotland chairman from Matthew Balfour.