Be part of the Seafood from Scotland pavilion at

Seafood Expo North America 2018

Boston – 11-13 March 2018

Following the success of this year’s Seafood from Scotland pavilion at SENA in Boston, we are delighted to confirm that Seafood Scotland in partnership with Scottish Development International (SDI) are again providing the opportunity for you and other Scottish Seafood companies to be part of the pavilion at SENA 2018.

Seafood from Scotland blue sq

Benefits of exhibiting on the pavilion

The price of the exhibitor package (as detailed below) includes the following:

Inclusion on the Seafood from Scotland pavilion constructed by our appointed contractor

Market development support from Seafood Scotland and Scotland Food and Drink In-market Specialists (for US and Canada)

Use of the seafood bar organised by Seafood Scotland

An opportunity to work with a top Scottish celebrity chef to showcase your products

Invitation to you and guests to the Scottish-North American networking reception on Monday 12 March to be held at the Action Kitchen in the Seaport Hotel

Press and PR support from Seafood Scotland

Branded graphics for event space

Stand equipment including:

3 x spotlights per 9 sq.m.

1 x poseur table and 2 x bar stools per stand (or low table and chairs)

1 x power point per stand (any size)

On-site support from Seafood Scotland and SDI staff, together with technical back up for the duration of the show

Returning again for 2018 – Small Producer pods

Following the success of 2017, we are offering smaller individual pods that companies who are at the early stages of exporting or are keen to get a foot-hold in the market can book.

These pods consist of a small seating area with space to promote your organisation and hold private meetings. They benefit from being part of the overall pavilion and offer the opportunity to promote your company without the expense of taking a larger area.

Benefits of taking a Small Producer pod

The price of the exhibitor package (as detailed below) includes the following:

Inclusion on the Seafood from Scotland pavilion constructed by our appointed contractor

Market development support from Seafood Scotland and Scotland Food and Drink In-market Specialists (for US and Canada)

Use of the seafood bar organised by Seafood Scotland

An opportunity to work with a top Scottish celebrity chef to showcase your products

Invitation to you and guests to the Scottish-North American networking reception on Monday 12 March at the Action Kitchen in the Seaport Hotel

Press and PR support from Seafood Scotland

2 bar stools

On-site support from Seafood Scotland and SDI staff, together with technical back up for the duration of the show

Area to showcase your products in a communal display chiller

pods

Costs to exhibitors

A contribution towards the cost of exhibiting on the stand is outlined below.

Please note this is offered at a much discounted rate and simply covers the hire of the stand space and equipment provided.

Option one – 9 sqm stand space

20% due on receipt of contract	£780 plus VAT
80% balance due on 30 January 2018	£3,120 plus VAT
Total cost due	£3,900 plus VAT

Option two - 12 sqm stand space

20% due on receipt of contract	£1,000 plus VAT
80% balance due on 30 January 2018	£4,000 plus VAT
Total cost due	£5,000 plus VAT

Option three – smaller producer stands

20% due on receipt of contract	£200 plus VAT
80% balance due on 30 January 2018	£800 plus VAT
Total cost due	£1000 plus VAT

Deadline for all applications and receipt of signed contracts will be Monday 8 January 2018.

Following receipt of your signed contract, an invoice for a deposit of 20% of space and construction
costs will be issued to you by Seafood Scotland.

The remaining balance of 80% will be due for payment on Monday 30 January 2018

Space will be allocated on a first come, first served basis

We sincerely hope you will join the Scottish delegation at this key international seafood trade show and very much look forward to working with you.

Contact Valerie McDonald on 0131-5579344 or This email address is being protected from spambots. You need JavaScript enabled to view it. for further information.