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‘Scotland’s chef’ puts exports on menu in Florida

Scotland's 'National Chef' Gary Maclean will serve up salmon and other seafood to food professionals in Florida. Photo: Seafood Scotland.
Scotland's 'National Chef' Gary Maclean will serve up salmon and other seafood to food professionals in Florida. Photo: Seafood Scotland.

Scottish salmon will be on the menu at a special eight-course tasting dinner to showcase Scottish seafood to retailers and food distributors in Florida on Monday.

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The event is part of a week of trade promotion activities being carried out by Seafood Scotland and Scottish Development International, who are visiting the US state for the first time.

Scotland’s first government-appointed “National Chef”, Gary Maclean, winner of MasterChef: The Professionals, is part of the trade mission and will host the tasting dinner at The Rusty Pelican Miami Restaurant.

The Rusty Pelican Miami Restaurant will host Seafood Scotland's dinner promoting salmon and other seafood exports. Click on image to enlarge. Photo: Courtesy CC/Flickr/Blue Skyz Miami.
The Rusty Pelican Miami Restaurant will host Seafood Scotland's dinner promoting salmon and other seafood exports. Click on image to enlarge. Photo: Courtesy CC/Flickr/Blue Skyz Miami.

Scotland and Florida fusion 

A guest list of around 50 foodservice distributors and buyers, chefs and restaurateurs will be served a seafood showcase including salmon from the Scottish Salmon Company and smoked haddock, lobster, langoustine, halibut and crab. Other Scottish companies providing produce for the dinner are Loch Fyne Oysters, Scottish Seas, Dawnfresh, Gigha Halibut, Mara Seaweed and DR Collins.

Maclean will also work alongside US producer, Taste of Redland, to create a fusion of local produce from Florida and traditional Scottish ingredients for the menu.

The chef and Clare MacDougall, head of trade marketing (UK & North America) from Seafood Scotland, will also visit the Miami Culinary Institute to educate young chefs about the origin, sustainability and quality of Scottish seafood.

Trade relationships

MacDougall said: “It will be invaluable to see first-hand the appetite for Scottish produce in the area.

“The dinner is a fantastic opportunity for us to highlight our exceptional seafood and the complementary products available in or to the US market, as well as build awareness of the products, their provenance and routes to market for procuring the seafood.

“By showcasing the best of what Scotland has to offer, we hope to establish trade relationships this side of the Atlantic and secure interest in future orders for Scottish suppliers.”

The US was the third biggest market for seafood exports in 2018, accounting for £83 million worth of trade from Scotland.

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