Scottish seafood competition returns

Published on
January 28, 2020

Following a successful inaugural year, the #PrideofPlate competition will resume early next month to give young chefs working in Scotland the opportunity to showcase seafood dishes of their own creation.

Devised by Seafood Scotland, the contest runs from 3 to 10 February on the trade body’s Instagram account, @seafoodfromscotland. It is only open to chefs working in professional kitchens.

The winning chef will enjoy one week’s work experience at Edinburgh’s two AA Rosette-holding seafood restaurant, Ondine. There, chef patron Roy Brett will be on hand to help enhance the winner’s seafood culinary skills and to provide insight into the species that thrive in Scottish waters.

“I believe it’s so important for new talent coming through to be given the opportunities to learn in a professional environment,” Brett said. “2020 is set to be a huge year for the Scottish seafood industry as we celebrate the Year of Coasts and Waters. There’s no better time to enhance your skills and learn more about the exceptional produce on our doorstep.”

Last year’s winner, Akshay Borges, impressed with a creative twist on the classic surf and turf dish to earn his stage in Michelin-starred seafood restaurant, Angler.

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.

“We are delighted to bring back this competition for its second year. The competition will not only showcase the excellence of the produce from Scottish waters, but to continue to encourage chefs to learn more about the varied industry, nurture their talents and urge them to experiment and champion the seafood we as a country should be so proud of,” Seafood Scotland Trade Marketing Manager Clare Dean said. “The versatility of last year’s competition was inspiring, with locally caught lobster and delicious pork with shellfish, there was no shortage of imagination in both ingredients and cooking style. Entries were from right across the country, from the highlands and islands to Scotland’s biggest cities, the countryside and lochs. We look forward to seeing what this year’s entrants produce and hope they’ll be inspired to use more of Scotland’s wonderful seafood in their kitchens more often.”

The #PrideofPlate campaign is also in line with Connect Local’s Seafood Advisory Service Program, 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 businesses growth and support the implementation of the Scottish Food Tourism Action Plan. 

Photo courtesy of Seafood Scotland

Contributing Editor reporting from London, UK

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