|dc.description.abstract||This research project aims to explore the chef-producer relationship and to
investigate the role this plays in the procurement of food in award winning
restaurants. Furthermore, the study attempts to locate the issues of
provenance, organic and local within this context. In addition, concepts such
as quality, the distribution of food and the role that Farmers Markets play in
this will be explored.
This study was conducted using a qualitative approach. Using a purposive
sample, a series of nine semi-structured interviews were carried out with 3
local food producers, 1 local food distributor and 5 highly acclaimed chefs
from restaurants in Edinburgh. Using an inductive approach, a thematic
analysis of the data was carried out, driven by the theoretical framework
developed in the literature review. Issues of ethics, bias, credibility and
validity were all addressed.
Key findings from the study supported aspects of the literature reviewed and
presented new information on aspects of the relationship from the
perspectives of both the chefs and producers in this study. The relationship
appears to be fundamentally important to the success of their businesses. All
participants in the study share a passion and drive to achieve the same end
goal of producing and promoting the best quality food produce. Overall the
findings satisfied the research objectives outlined, resulting in the research
aim being met.
Recommendations for this study include possible areas for further research
and changes to the methodology that would be of benefit should similar research be carried out in the future. Possible suggestions to improve future
chef-producer relationships will also be discussed.||