The event marked Scottish salmon’s 25th year of supporting the meal and the Scottish Salmon Producers’ Organisation Shetland, which co-ordinates the partnership, was unexpectedly presented with an Outstanding Services Award to mark the milestone.
The menu was designed and delivered by a team of Scotland’s upcoming chefs using Scotland’s finest ingredients, which included Scottish salmon – voted the ‘best farmed salmon in the world’ for the second consecutive time last year.
Scottish seafood chef, Craig Millar, prepared 44°C Shetland salmon supplied by Cooke Aquaculture (Scotland), on behalf of the SSPO, served cold with miso caramel, pickled shallots, cucumber, puffed wild rice, passionfruit, radish, oyster and parsley sauce.
A congratulatory message from the President of the French Master Chefs, Christian Tetedoie, was read out by David Sandison on behalf of SSPO to mark this very special occasion to the 200 assembled guests.
Collecting the award on behalf of the SSPO team, a surprised and delighted David said: “Scottish salmon has made a regular appearance at the Master Chefs of Great Britain annual luncheon over the years, due to its versatility, high quality and exceptional flavours. Having traits such as these recognised by some of Britain’s best chefs has been useful to the industry as it continues to drive sales forward, positioning Scottish salmon as a premium food in many markets at home and abroad.
“The collaboration we have had with the Master Chefs of Great Britain spans many years and has been very fruitful, with many great friendships established. The work of the SSPO team at the Shetland office, in particular Anne-Lise Anderson, has made sure this relationship has worked well”.