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Scottish Salmon and Langoustine Destined for Top Chef Competitions in Italy and Hungary

25 September 2013

SCOTLAND, UK - Scottish salmon and langoustine are being sent to Italy and Hungary in the next few weeks, to feature on the menus of Europe’s top chefs, who are taking part in the Europe Central and Europe South semi-finals of the World Association of Chefs Societies’ Global Competitions (WACS).

Winners of these heats will join finalists from all over the world at the grand finale in Norway in July 2014.

Loch Fyne Oysters is supplying salmon for both semi-finals and the langoustine for Hungary, whilst Associated Seafood is providing the langoustine for Italy.

LFO Director Stephen Sutherland said: “Loch Fyne Oysters is delighted to provide our salmon and langoustines for the World Association of Chefs Societies’ competitions. This is an excellent opportunity to showcase our quality produce to some of the world’s leading chefs and we hope that they will return for more.”

Henry Angus, Export Sales Director of Associated Seafoods Ltd, said: “We are also delighted to support this prestigious global chefs’ competition through the supply of the finest quality Scottish langoustines. Scottish seafood has a fantastic reputation, and showcasing our produce in front of some of the world’s top chefs will help to raise international awareness of the quality and diversity of seafood harvested from our rich seas.”

The events are sponsored by Seafood Scotland and the Scottish Salmon Producers Organisation, in partnership with Scottish Development International, as part of a wider European Fisheries Fund project to develop business for Scottish seafood companies in emerging markets.

“Scottish seafood is being used at six of the semi-final WACS competitions around the globe and feedback from chefs who have used it so far has been excellent,” said Graham Young, head of Seafood Scotland.

“These chefs are the world’s finest and they are very demanding in terms of quality, which they have appreciated in our produce. Sponsorship of seafood for the WACS competitions has played an important part in helping us to create and maintain valuable links with influential chefs in emerging and established markets, and we hope that these will prove fruitful for many Scottish companies.”

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