A CELEBRATION of East Lothian’s food and drink culture helped Queen Margaret University scoop a prestigious award at a ceremony honouring the best of Scottish higher education.

The university (QMU) won Campaign of the Year for its Recipe for Success promotion to launch its Scottish Centre for Food Development and Innovation in December 2014.

The award also recognised QMU’s support for the growth and development of small and medium-sized food and drinks businesses across Scotland.

The campaigning work took the title at The Herald Higher Education Awards, which celebrate the extraordinary things that are going on in Scotland’s universities and colleges.

The inaugural awards recognise the high standard of education that is offered throughout Scotland and the innovative ways in which institutions market themselves and engage with their audiences.

Lynne Russell, communications manager at Queen Margaret University, said: “We are delighted to be recognised in The Herald’s first higher education awards.

“QMU has a rich history in food and nutrition, having been established in 1875 to tackle the dietary issues facing the urban poor.

“As a result, the original institution focused on educating young women in nutrition and management, equipping them to improve people’s diet and contribute positively to the most pressing needs of society. Our Recipe for Success campaign was inspired by that history.” Several local East Lothian businesses have benefited from the research support provided by food and drink specialists at QMU.

These include Black and Gold rapeseed oil and The Chocolate Tree, both Haddington-based producers, Belhaven Fruit Farm in Dunbar, jam producer Mabel’s Kitchen in Musselburgh, and Pea Green Boat in Cockenzie.

Louise Elder, director of Black and Gold rapeseed, said: “Queen Margaret University’s communications team and business manager are passionate about promoting the university’s expertise in food and drink, as well as its support of local producers.

“My business has benefited greatly from my involvement with QMU. Not only did the academics conduct the nutritional analysis of my rapeseed oil, the communications team helped promote the nutritional benefits of my product which went far beyond my expectations.

“This is a well-deserved win and I hope news of QMU’s work in this area encourages more food and drink companies to harness the expertise that is available within the university.”