Aquaculture for all

Chefs Take Part in Sustainable Seafood Demonstration

Sustainability Post-harvest Education & academia +3 more

SCOTLAND, UK - Over 700 enthusiastic Scottish chefs and culinary students benefited from some quick-fire interaction on sustainability from Seafood Scotland during the Scottish Chefs Conference in Glasgow.

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Now in its ninth year, the Scottish Chefs Conference is an annual event organised by Willie Pike MB and his team, which aims to bring together some of the UK’s top chefs to demonstrate their techniques and talents, and inspire the next generation of culinary leaders.

The audience was ‘warmed up’ with a quiz to test their knowledge about Scottish species, with a prize for the winner, before Jess Sparks, Seafood Scotland’s Environmental and Technical Manager, took to the stage.

“I want to enhance their knowledge, passion and understanding of what Scotland has to offer from their doorstep, and the efforts that industry takes to ensure it is responsibly fished and sustainable,” said Mr Sparks.

His presentation was followed by the talented Michael Smith from the Three Chimneys restaurant on the Isle of Skye, which has just achieved its first Michelin Star. Michael demonstrated his signature sustainable haddock and lobster dish.

"Scottish Seafood takes centre stage on our menus at The Three Chimneys every day, constantly inspiring our chefs and delighting our customers," said Mr Smith.

“Michael’s dish gives me the opportunity to discuss different fishing methods, third party MSC accreditation, which our haddock stock holds, and conservation methods such as V notching in the lobster industry, making it an excellent choice for the chefs’ education,” said Mr Sparks.

To ensure the messaging is not lost when the chefs return to their kitchens, they were presented with a selection of educational items, including Scottish species guides, recipe books and seasonality guides, to encourage them to include more seafood on their menus.

“The Scottish Chefs Conference is delighted to be in partnership with Seafood Scotland, who will be providing key information and knowledge about Scottish fish and shellfish,” said Willie Pike, before the event.

“Up to date information and understanding about sustainable species is key for chefs when compiling menus, to ensure we give our diners the best possible choice and avoid diminished stocks or endangered fish.”

Seafood Scotland contributed to the event as a delivery partner for the Scottish Seafood Partnership (SSP), who funded this activity. The SSP aims to add value to all seafood products, from net to plate, and to promote sustainable profitability of the seafood sector.

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