Following a trip to the northeast fishing industry today, Raymond Blanc OBE, one of the UK's best known and respected chefs, has declared he will put more Scottish seafood on his menu. His trip, arranged by Seafood Scotland, was aimed at dispelling myths about the state of the industry and demonstrating the many positive steps being put into place to ensure a sustainable, responsible and successful future for Scotland's fisheries, coastal communities, and ancillary local businesses.

M Blanc, who was accompanied by Gary Jones, his head chef at the famous 2-Michelin starred Manoir aux Quat'Saisons restaurant in Oxfordshire, and Mike Berthet, Director of Fish and Seafood at M&J Seafood, was impressed by the buoyant mood and enthusiasm he found throughout the industry. "The Scottish Government, scientists and fishermen are working together to monitor the fishing industry and I have been advised by Seafood Scotland that I can look forward to putting cod, haddock and monkfish back on my menu. I am encouraged by the growing confidence in efforts to establish sustainable Scottish fisheries, especially as haddock is currently undergoing MSC assessment," he stated

The group enjoyed a visit to Whitelink's premises in Fraserburgh to see Scottish langoustine packing, Lunar Filleting's processing plant in Peterhead to see mackerel and whitefish preparation, and NorSea Foods Ltd in Aberdeen to see kipper production. They also had onboard tours of pelagic, whitefish and shellfish vessels in Fraserburgh and Peterhead harbours, and a tour of Peterhead market followed by a local smoked haddock breakfast at the market café. 



Over dinner at the new Buchan Braes hotel in Boddam, the VIP guests were joined by twelve local fishermen, eager to talk about their lives and sea and about the Scottish Skippers Scheme, which brings top quality fresh seafood to many of the UK's high class restaurants through M&J Seafoods. Mike Neilsen, Director of the Scottish Government Marine Directorate, gave a presentation about recent measures introduced into the Scottish fisheries sector including the Conservation Credits Scheme and the Discard Action Plan. He also spoke about the work of the Scottish Fisheries Protection Agency in enforcing regulations. He pointed out that government was now working hand in hand with fishermen in a new spirit of cooperation and had reduced black fish landings to virtually zero.

Libby Woodhatch, CEO of Seafood Scotland was pleased with the success of the visit, and confident that Raymond Blanc had received a thorough grounding in the industry. "We know that he has returned home with a positive idea of the measures being taken in Scotland to improve sustainability and quality throughout the industry, and are thrilled that he is happy to act as an ambassador for our efforts," she stated. 

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