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Starring role for Scottish seafood

Ian Musgrave (Premier Sous Chef at the Ritz)

TRADE marketing body Seafood Scotland is hoping it will be ‘success on a plate’ at a global gastronomy competition taking place next week in France – where Scottish seafood has a starring role. 

Scottish monkfish, scallops and mussels will feature on the main platter that 24 chef teams from around the world must prepare – in full view of a judging panel and thousands of their compatriot, and live-streamed worldwide.  It is the first time since 2011 the platter theme has not featured meat in some form.

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The Bocuse d’Or Grand Final – 22-23 January – sees the very best chef teams from around the globe come together for two days of intense competition and a huge celebration of the culinary arts. It is the most prestigious culinary competition in the world, showcasing the extraordinarily high levels of technical skills and creativity of chefs.

Securing the ‘main platter’ agreement has been three years in the making, as Seafood Scotland’s Adam Wing, Head of Trade Marketing – UK, the Americas and New Markets explains.

“We work to promote the quality and provenance of Scottish seafood at home and abroad. While our fish and shellfish is a sought-after, premium product amongst chefs, there are regions where we see potential to develop new opportunities.  Bocuse d’Or showcases our amazing seafood to the world’s best chefs.  There is simply no better opportunity to fly the flag amongst chefs and culinary aficionados.  Food producers were lining up to be involved so we were absolutely delighted to be selected by the international organising committee of this prestigious contest.

“It will be a challenge for the teams as the monkfish must be served on the bone, and must be timed to perfection to avoid over-cooking.”

Seafood Scotland is also a sponsor and culinary partner of the UK Bocuse d’Or Team which has secured a spot at the Grand Final.  Led by Ian Musgrave, Premier Sous Chef at the Ritz in London, the other team members are Adam Beaumont (Commis), Tom Phillips (Head Coach), and Simon Rogan (President).

Adam Wing added:  “Home markets remain a key focus for our market development activity, so we wanted to add our support to the UK Bocuse d’Or team who come from all over the UK.  They performed strongly in the qualifying rounds, and we wish them the best of luck in Lyon.”

Seafood Scotland will also have a physical presence in Lyon, having taken a stand in theEspace des Chefs within Sirha trade exhibition which runs alongside.  Meetings with local and international buyers will provide market opportunities for Scottish seafood.

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