Seafood Scotland is highlighting the resilience, collaboration and future of the nation’s seafood sector at the 32nd Seafood Expo Global (SEG) in Barcelona, as a delegation of 12 companies – including the Scottish Ocean Cluster – attends the world’s largest seafood trade event.
In partnership with Scottish Development International (SDI), the organisation is hosting the Scotland Pavilion (Stand 2E601), bringing together businesses spanning the full sea-to-plate journey, from fishers and processors to leading chefs, under its 2026 theme, “Year of the Chef”.
As a cornerstone of Seafood Scotland’s international trade activity, SEG provides a vital platform to connect Scottish producers with buyers, distributors and decision-makers from more than 150 countries, supporting export growth and reinforcing Scotland’s global reputation for premium seafood.
A key highlight of this year’s programme is the launch of Seafood Scotland’s Young Chef Toolkit, designed to inspire and support the next generation of culinary talent working with Scottish seafood. The initiative offers practical guidance on species knowledge, preparation techniques and menu development, helping to build confidence among emerging chefs.
The Toolkit forms part of the wider “Year of the Chef” focus, recognising the role young chefs play in shaping demand, driving innovation and championing the provenance and versatility of Scottish seafood across global markets. This commitment is further strengthened through partnerships with leading culinary institutions across Europe.
At the Scotland Pavilion, visitors can experience the chef-led programme in a theatre-style kitchen, where renowned chefs including Gary Maclean and Emilien Rouable, alongside Wilde Thyme and brand experience leader Andrew Hamer, will present live demonstrations and curated dishes.
Donna Fordyce, Chief Executive of Seafood Scotland, said: “Seafood Expo Global remains one of the most important platforms in our calendar, giving Scottish seafood businesses direct access to key international buyers and markets.
“We are particularly proud to be showcasing not only the quality and diversity of our sector, but also its future. Through our ‘Year of the Chef’ theme and the launch of the Young Chef Toolkit, we are investing in the people who will shape how Scottish seafood is experienced and valued around the world for years to come. Together, these initiatives reflect a clear focus on securing the long-term future of Scotland’s seafood sector – from nurturing talent to driving innovation and maximising value.
“The strong presence of Scottish companies at SEG demonstrates the resilience, ambition and collaborative spirit of our industry as it continues to grow its global footprint.”
Gary Maclean, Scotland’s first national chef, added: “As a chef, it always comes back to the product. Scotland has some of the best seafood in the world, and SEG gives us the chance to put that in front of a global audience.
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“What’s really exciting this year is the focus on young chefs. The Toolkit is about giving them the knowledge and confidence to work with seafood properly and that’s how we build a strong future for the sector.”
Building on the momentum of last year’s Scottish Ocean Cluster launch, Seafood Scotland will also host a roundtable discussion during SEG in collaboration with the Iceland Ocean Cluster and its founder and chairman, Thor Sigfusson. The session will bring together industry leaders to explore opportunities for innovation, collaboration and added value across the seafood supply chain, while marking one year since the Cluster’s introduction to a global audience.
Across the three-day event, Seafood Scotland will also spotlight key products including Scottish oysters, showcasing their premium quality through chef-led demonstrations and pairings. A series of networking receptions with SDI and international partners will further support relationship-building and collaboration across priority markets.
