Budding chefs working in Scotland are being urged to share seafood dishes of their own creation in a new contest launched by trade body Seafood Scotland.
The eventual winner of the #PrideofPlate competition will scoop a week long, all-expenses-paid work experience with chef Gary Foulkes at his Michelin-starred seafood restaurant Angler, in London. There, they will be given the opportunity to enhance their seafood culinary skills, and receive education on the versatility of different species.
“Seafood is, of course, a very seasonal and versatile food source and one of its main beauties is that it can be prepared and cooked in a variety of ways – keeping a menu refreshed and adding a bit of excitement and surprise to the customer,” Foulkes said. “I personally love cooking with Scottish shellfish, such as Orkney scallops, Scottish langoustine as well as cockles and clams from the clear and cold waters of the Isle of Barra.”
To take part, chefs need to share their seafood dishes with Seafood Scotland via its Instagram account @seafoodfromscotland before Friday, 22 March. The competition is only open to chefs working in professional kitchens.
The competition is part of a wider campaign by Seafood Scotland that aims to increase the use of Scottish seafood on menus across the country. The campaign will include information on seasonality, versatility, recipes and support to bring together supply chain connections within the catering and hospitality sector.
“Scottish seafood is among the best in the world and we want our native chefs to share their pride in our catch through the beautiful and delicious dishes they produce with it. From langoustine and scallops to haddock and salmon – we have it all in Scottish waters and would like to see more of it on menus across the country,” Clare Dean, trade marketing manager at Seafood Scotland, said. “We hope that by learning more about the varied industry, Scottish chefs will be inspired to experiment, share and champion the fantastic ingredients we have access to, right on our own shoreline.”
The #PrideofPlate competition is also in line with Connect Local’s seafood program for 2019, which aims to strengthen the local food and drink economy including the seafood supply chain, provide advice and increase skills within the sector to enable business growth and support the implementation of the Scottish Food Tourism Action Plan.
