Seafood Scotland Welcomes Cordon Noir Society22 August 2013
SCOTLAND, UK - Members of the influential Cordon Noir Gourmet Society, from eleven countries around the world, are in Scotland this week for their 25th anniversary meeting, keen to sample the best of the country’s food, drink and culture.
The visit would not be complete without an introduction to prime Scottish Seafood, and the Scottish Seafood Collaborative Group, which is running an emerging markets project across Asia, sponsored a seafood canapé reception at Raemoir House Hotel near Aberdeen.
Seafood Scotland environmental and technical manager Jess Sparks provided a short presentation on the variety of high quality species available and highlighted our sustainable fishing methods.
The visitors include some global heavyweights in the culinary world, including Jochen Kern, World Association of Chefs Societies (WACS) global master chef and president and founder of Cordon Noir, Rudolf Muller, vice president of Cordon Noir and executive chef at Disneyland Resort in Hong Kong, Madam Mae Ho, COO of Berjaya University College in Malaysia, and Paul Henderson, future executive gourmet for Scotland. They are accompanied by hoteliers, restaurateurs, publicans, chefs, and members of the business community.
Paul Henderson explained that at this gathering the association will induct David Littlewood, head chef at Raemoir House Hotel, and Scottish Chef of the Year 2013, into the Cordon Noir Gourmet Club. “This is a real honour for me, and I am delighted to showcase Scottish seafood to their members this week,” stated David.
Jochen Kern said: “We are grateful for the opportunity to meet Seafood Scotland on the recommendation of WACS president Gissur Gudmundsson, and are enjoying the experience of tasting the best Scotland has to offer”.
Graham Young, Head of Seafood Scotland said: “We are pleased to welcome the Cordon Noir members to Scotland and to strengthen ties between several continents. We first made contact through sponsorship of WACS and found their members keen to learn more about the fruits of our seas. It’s great to see our efforts to develop networks across Asia and further afield paying off. We are engaging with them at several dinners during the week and will of course be encouraging greater use of Scottish seafood on their menus in future.”
TheFishSite News Desk