Aquaculture for all

Scottish Seafood at Singapores World Gourmet Summit 2014

Salmonids Sustainability Marketing +6 more

SCOTLAND, UK - Over the next two weeks, Scotland will be the primary seafood partner of Singapores flagship gastronomic event, the World Gourmet Summit 2014.

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Scottish seafood will be used by chefs and participants from around the globe, as they come together to celebrate the world’s greatest gourmet delights, cooking techniques and culinary trends.

Between 2007 and 2012, exports of Scottish seafood to Asia increased by 247 per cent to a value of £31.76 million, as a result of rising demand for top quality, luxury products amongst the region’s top chefs and their discerning customers.

“Scottish seafood has been increasing in popularity in Asia in recent years, and we are pleased to have the opportunity to showcase our high quality produce at the Summit, which will be visited by many international importers and distributors,” said Graham Young, head of Seafood Scotland.

“Our presence is one activity in a raft of effort that aims to raise awareness of the Scottish seafood industry in new and emerging markets.”

The fortnight of events includes chef demonstrations, themed events, a press reception and a Sunday seafood brunch with Macallan Whisky, celebrating two of Scotland’s iconic exports together.

Scottish masterchef Roy Brett will be sharing his passion for Scottish produce through a series of demonstrations and events, showcasing traditional Scottish seafood cooking techniques and flavours to renowned international and local chefs, leading culinary experts, food connoisseurs, enthusiasts and aspiring chefs.

“I’m incredibly excited about taking part in this year’s World Gourmet Summit,” said Roy Brett.

“Scotland is home to some of the cleanest waters in the world and that has given us an international reputation for some of the finest fish and shellfish available today. I'm looking forward to cooking with the best Scotland has to offer, and demonstrating to the distinguished chefs, industry players and foodies participating in the World Gourmet Summit.”

Roy will be working with Toni Robertson, Executive Chef at the Mandarin Oriental, who is keen to sample Scottish cuisine, and be introduced to the top quality ingredients and products Scotland has to offer.

“As a global chef who is passionate about the culinary arts and their cultural influences, I am absolutely thrilled about the opportunity to work with Chef Brett and to finding out how we can combine our cooking styles using some great Scottish seafood,” she said.

Representatives and ambassadors from the wider Scottish industry will be at the Summit, telling the story of Scotland’s farming and fishing heritage, the drive for sustainability, and most importantly, the passion for delivering unbeatable freshness and taste.

“Industry is also involved in spreading the word about Scottish seafood on our social media networks, which helps to bring Scotland, Singapore and indeed Asia closer together,” said Graham Young. “We welcome comments on the Seafood from Scotland Facebook page or on Twitter, @SeafoodFromScot.”

Chief Executive of Scottish Salmon Producers’ Organisation, Scott Landsburgh, explained that demand for Scottish salmon has never been stronger, with exports to the Far East almost doubling to £85 million last year.

“The World Gourmet Summit offers a platform to educate chefs, buyers and consumers about the exceptional quality and many health benefits provided by Scottish salmon, and how its unique taste and texture make it the ideal ingredient for Asian cuisine. Asia still has a long way to go to reach the heights of our biggest markets, but we are keen to secure an even greater share.” he said.

Neil McInnes, Head of South East Asia for Scottish Development International, the international arm of Scotland’s enterprise agencies, added: “Singapore has established itself as a global destination for fine dining and I have no doubt that there will be a tremendous appetite for Scotland’s high quality, iconic products amongst those attending the Summit.

“The next two weeks is a fantastic platform to showcase the best seafood Scotland has to offer and we’ll be looking to capitalise on this interest and build new relationships with influential buyers and chefs so we can further increase Scottish exports to the region.”

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