Trade and marketing body Seafood Scotland has created two new senior roles, appointing Karen Galloway as head of retail and Matthew Hurst as program manager.
Seafood Scotland said Galloway will support its strategic development, focusing primarily on initiatives within the retail sector, both with U.K. chains and independent retail sectors. Galloway has more than a decade’s experience working in the seafood sector in marketing and project management roles, including two years as head of marketing for U.K. public body Seafish.
Hurst previously worked at Scottish salmon farmer Loch Duart, where he worked in international sales for six years. He will oversee delivery to improve the langoustine (nephrops) supply chain as part of the Scottish Nephrops Program Board, following the publication of a Scottish government-funded report into the sector.
His post is funded by Scottish government as part of the GBP 800,000 (USD 1.1 million, EUR 952,000) funding for the nephrops strategy implementation.
Meanwhile, Natalie Bell has returned from maternity leave to resume her position as Seafood Scotland’s head of trade marketing for Asia, Europe and Middle East.
“The two new appointments, supported by Natalie returning to the fold, serve to bolster the depth and breadth of experience across the team. Karen brings a wealth of knowledge and an extensive network of contacts to her new role, alongside a host of new ideas. And Matthew’s expertise in sales, particularly overseas, will be crucial as we explore new global markets for langoustine,” Seafood Scotland Chief Executive Donna Fordyce said.
Seafood Scotland works together with government agencies such as Scottish Development International (SDI) to promote Scottish seafood to international markets.
Earlier this month, it appointed Grant MacPherson to lead the new Seafood Scotland Culinary Council, comprising a team of professional chefs from Europe, Canada, and the United States to draw attention to the seafood species available in Scotland and the sustainable fishing practices implemented by the country’s producers.
Photo courtesy of Seafood Scotland
