New appointment will provide on-ground support in Boulogne-sur-Mer for Scottish seafood companies

Seafood Scotland has appointed a France-based expert to help Scottish seafood companies untangle the administrative issues which have plagued the industry since the UK left the EU. Taylor Calon will provide on-site support to lorry drivers at Boulogne-sur-Mer.

Lorry drivers facing any difficulty moving their seafood through the French port will be able to contact Taylor directly for in-person support within thirty minutes. He will be available 24 hours/day, Mondays through Saturdays.

Donna Fordyce, Chief Executive at Seafood Scotland, said: “Taylor has significant experience navigating cross-border logistics. His expertise will be a boon to Scottish seafood exporters and provide ground support from a European standpoint.

“With Taylor’s appointment, we now have a team of experts on both sides of the UK-EU border working to tackle the most pertinent challenges and understand the new business practices that have come into play since 1st January. This is the first step in revitalising the sector and getting the Scottish seafood industry back up to pre-Brexit levels of trade.”

Taylor Calon added: “The Scottish seafood industry has had an incredibly challenging year, first with the Covid-19 pandemic and then Brexit. Thankfully, it seems many of the challenges they are facing are due to administrative issues and I am confident we can try to resolve them. Scottish seafood truly is world-class and I look forward to playing a role in having trade fully operational again to Europe.”

Taylor previously worked as a sea-based agent on the DFDS Calais/Dover line, and then as a port agent for the Toulon Chamber of Commerce. He holds a Master’s degree in management and international trade from the Université du Littoral Côte d’Opale in Dunkirk, France.

This announcement follows Seafood Scotland’s recent appointment of Alastair Kennedy and Steve Galloway to provide support to companies from within Scotland. All three positions are funded through the Scottish Government and Scotland’s Food and Drink’s joint Recovery Plan.


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