Scottish seafood at Singapore's World Gourmet Summit 2014 as trade links grow

Scottish seafood will be used by chefs and participants from around the globe, as they come together to celebrate the world’s greatest gourmet delights, cooking techniques and culinary trends.

 Between 2007 and 2012, exports of Scottish seafood to Asia increased by 247% to a value of £31.76 million, as a result of rising demand for top quality, luxury products amongst the region’s top chefs and their discerning customers.

 “Scottish seafood has been increasing in popularity in Asia in recent years, and we are pleased to have the opportunity to showcase our high quality produce at the Summit, which will be visited by many international importers and distributors,” said Graham Young, head of Seafood Scotland.

“Our presence is one activity in a raft of effort that aims to raise awareness of the Scottish seafood industry in new and emerging markets.”

 The fortnight of events includes chef demonstrations, themed events, a press reception and a Sunday seafood brunch with Macallan Whisky, celebrating two of Scotland’s iconic exports together.

Scottish masterchef Roy Brett will be sharing his passion for Scottish produce through a series of demonstrations and events, showcasing traditional Scottish seafood cooking techniques and flavours to renowned international and local chefs, leading culinary experts, food connoisseurs, enthusiasts and aspiring chefs.

 Representatives and ambassadors from the wider Scottish industry will be at the Summit, telling the story of Scotland’s farming and fishing heritage, the drive for sustainability, and most importantly, the passion for delivering unbeatable freshness and taste.

Chief Executive of Scottish Salmon Producers’ Organisation, Scott Landsburgh, explained that demand for Scottish salmon has never been stronger, with exports to the Far East almost doubling to £85 million last year.

“The World Gourmet Summit offers a platform to educate chefs, buyers and consumers about the exceptional quality and many health benefits provided by Scottish salmon, and how its unique taste and texture make it the ideal ingredient for Asian cuisine. Asia still has a long way to go to reach the heights of our biggest markets, but we are keen to secure an even greater share.” he said.