Scottish seafood to be featured at Bocuse d’Or
By SeafoodSource staff
09 October, 2009
The Scottish seafood industry this week got a welcome boost with the announcement that seafood from the country will be featured on the menu at the Bocuse d’Or competition in France in January 2011.
The Bocuse d’Or is a worldwide biannual culinary showcase in Lyon in conjunction with international hotel, catering and food trade exhibition SIRHA. During the year leading up to the event top chefs will take part in numerous regional and national selection events to determine competition qualifiers.
Seafood Scotland’s (SFS) successful bid resulted in Scottish monkfish, langoustines and crab chosen as the seafood selection for the final event. This is the first time in the history of the competition Scottish seafood will be represented.
“The Bocuse d’Or and the culinary heats will provide an excellent opportunity to raise the profile of Scotland as a supplier of high quality, sustainable seafood, and we hope to see a number of the world’s top chefs including it on their menus in the future,” said Libby Woodhatch, SFS chief executive.
A marketing program is being built around the competition to help increase awareness of Scottish seafood in France and the 23 other competing countries.
“This is a fantastic opportunity to showcase the outstanding quality of Scotland’s delicious, healthy and sustainably sourced seafood, at one of the world’s most prestigious events. This is a first for Scotland and it will help to enhance the country’s reputation as a land of food and drink. The prospect of new export opportunities is also a timely boost for our fishermen, who work so hard to land quality produce day in, day out,” said Richard Lochhead, Scottish government fisheries secretary. “This is a significant vote of confidence in Scotland’s fisheries. Over half by value are now either MSC-certified or in the full assessment process and many more are on track to achieve the gold standard of sustainability.”
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09 October, 2009