Log in

Log in

UK chefs support sustainable shores seafood & gin pairing

In October, Seafood Scotland invited the crème de la crème of UK chefs and media to indulge in a fusion of Scottish seafood Isle of Mull Scallop presented in smoky bath and paired with Seaside Gin Martini including sea purslaneand botanical beverages, expertly paired by television chef Mark Greenaway and the gin connoisseurs of Edinburgh Gin distillery.Halibut and GT

In a bid to showcase the beauty and strong heritage of Scotland, where natural assets and dedicated producers yield a fantastic larder of some of the best natural produce in the world, influential chefs and high-end food media from London and across Scotland were welcomed to a dedicated one-off experience tasting some of Scotland's finest seafood paired with popular up and coming gin brand Edinburgh Gin.

Clare MacDougall, Trade Marketing Manager at Seafood Scotland, said: "As part of our ongoing mission to inspire and engage chefs and the culinary stars of tomorrow with Scottish salmon and seafood, we created this fantastic opportunity to show off the quality and diversity of what Scotland's waters as well as our growing drinks industry has to offer."

Seafood Scotland held two degustation events, of which one took place at Mark Greenaway's Restaurant in Edinburgh and was joined by high end Scottish chefs, food writers and industry experts. Renowned for its locally sourced seafood dishes and Mark's Loch Fyne crab cannelloni, the award-winning restaurant was an ideal surrounding to showcase the quality of Scottish seafood in a mix of complex but complementary flavours.

A second event was held at London's Gherkin enjoying sensational views from The Perrier-Jouët private dining rooms. John Clare and NatalieRepresentatives of the trade told first-hand 'tales of the catch' and highlighted the skills and work it takes to bring it to the plate. The events were designed to emphasise the diversity of Scottish seafood produce as well as highlight its potential of combining it with the savoury botanicals of Edinburgh's Gin.

Scotland Food & Drink Project Manager Fiona Richmond commented, "Taking place as part of the Year of Food and Drink celebrations, both events provided a great insight into the skill and work involved in producing Scotland's quality fish and seafood offering. Salmon is the country's number one food export, and pairing the extensive range of seafood we have in Scotland with our innovative, fast-growing distilling sector, has created a menu that represents Scotland's modern and sophisticated approach to cooking, but also demonstrated why Scotland is recognised as a Land of Food and Drink."

 The events received positive feedback from guests and industry and were covered widely in industry media and by food and drink writers.  There was a flurry of social media activity that also surrounded the events, trending with the hastags #lovescottishseafood and #taste Scotland in support of the Year of Food and Drink.

Language Selector

English (UK)

codDiscUp crabDiscUp haddockDiscUp herringDiscUp nephropsDiscUp lobsterDiscUp mackerelDiscUp monkfishDiscUp whitingDiscUpscallopsDiscUp