Bocuse d’Or competition UK finalist Simon Hulstone and his sous chef Jordan Bailey, have visited Peterhead to learn about the Scottish seafood industry and the species they will be using for the final of this prestigious competition.
“Seafood Scotland (SFS) won the bid last year to have Scottish monkfish, langoustine and crab used for the seafood course in the final of the Bocuse d’Or competition in France, in January 2011. Twenty-four chefs from around the world will be taking part and using Scottish products and we hope they will continue to use them once they experience their excellent quality,” said SFS marketing manager Sarah Holmyard.
“Simon was chosen by the UK Bocuse d’Or committee to represent his country, and we are thrilled to welcome such a prestigious chef to the north-east. We want him to see at first hand the superiority of the fish and shellfish he will be using, and to hear about the ongoing initiatives that make Scottish seafood sustainable.”
SFS fought off stiff competition to win the bid, making it the first time in the history of the competition that Scottish seafood will be represented.
A tendering process has just been completed to determine which companies will supply products and benefit from excellent global exposure.
“The tenders were won by Frozen at Sea Ltd who will supply langoustine and monkfish, and Burgons Ltd, who will provide crab,” said Holmyard.
The Bocuse d’Or is a worldwide culinary showcase that takes place every two years in Lyon, the culinary capital of Europe, alongside SIRHA, the International Hotel, Catering and Food Trade Exhibition.
The winner takes home a golden statue of Paul Bocuse and €20,000 ($27,845).
Hulstone is chef proprietor of The Elephant Restaurant, Torquay, and has held a Michelin star for the past four years. He is also a Roux Scholar and the only British chef to win gold at the World Chef Championships in France.
