Scottish seafood is being showcased at a global gastronomy competition taking place next week in France.
The Bocuse d’Or Grand Final on 22-23 January sees the very best chef teams from around the world come together for two days of intense competition.
Monkfish, scallops and mussels from Scotland will all feature in the dish that 24 teams from around the world will prepare during a live-stream performance for the judges and their fellow chefs. It is the first time since 2011 the platter theme has not featured meat in some form.
“Bocuse d’Or showcases our amazing seafood to the world’s best chefs,” said Seafood Scotland’s Adam Wing, head of trade marketing – UK, the Americas and New Markets.
“There is simply no better opportunity to fly the flag amongst chefs and culinary aficionados.”
Seafood Scotland is also a sponsor and culinary partner of the UK Bocuse d’Or Team which has secured a spot at the Grand Final. Led by Ian Musgrave, premier sous chef at the Ritz in London, the other team members are Adam Beaumont (commis), Tom Phillips (head coach), and Simon Rogan (president).
“Home markets remain a key focus for our market development activity, so we wanted to add our support to the UK Bocuse d’Or team who come from all over the UK,” added Adam Wing.
“They performed strongly in the qualifying rounds, and we wish them the best of luck in Lyon.”
