Three chefs from the prestigious 'Toques Blanches Lyonnaises' in France, enjoyed a seafood culinary experience in the northeast of Scotland last week, hosted by Seafood Scotland as part of their Seafood Fortnight activities. 

The visit took in a tour of Moray Seafoods' scampi processing plant, a trip to Buckie harbour to see langoustine being landed, and a Scottish seafood evening at the Seafield Arms hotel in Cullen. Crab, lobster, langoustines, scallops, hake, smoked hake from Arbroath and megrim were expertly prepared for the feast by Federation of Chefs Scotland members Maureen and Tony Jackson.

The chefs, Christophe Marguin, Frederic Berthod and Joseph Viola, were delighted by the experience and impressed with the quality of Scottish seafood.

Anne Moseley, Business Development Manager for Seafood Scotland, explained that the visit had been a good opportunity for the Scottish seafood industry to demonstrate the quality and variety of seafood landed and processed locally. "We will be attending the international hotel and food trade exhibition 'SIRHA' in Lyon next January and hope to meet up again with the chefs with a view to creating new business links. We are also taking Scottish fishermen and processors on a learning journey to the show as the foodservice segment is an important market for langoustines, scallops, crab and lobster and it will be a good opportunity to show the industry the importance of quality, taste and value adding," she said.

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