From left: Michael Brown, tutor Anthony Gascoigne and Jaypee Escaro. Photo: Loch Duart.

Salmon skills win student chefs a trip to Brussels

Two 18-year-old student chefs have won a trip to the world’s largest seafood trade fair to prepare their salmon dishes for Scottish salmon farmer Loch Duart.

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Jaypee Escaro, from Stevenage and Michael Brown, from Letchworth Garden City, who are both Level 3 students studying the advanced diploma in professional cookery course at North Hertfordshire college, will visit Seafood Expo Global in Brussels in April. 

Loch Duart food ambassador Patrick Evans challenged students at several colleges the company has been working with to submit recipes and photos of canapes they created which showcased the taste and texture of the award-winning salmon. 

Patrick Evans: Supporting ambitious young chefs.

Challenging and inspiring

Evans said: “We love the opportunity to work with and support young ambitious chefs.

“By creating this challenge Loch Duart is giving Jaypee and Michael an experience which we hope will be both challenging and inspiring. I’d like to thank all the colleges and students that took part. We can’t wait to share their delicious Loch Duart canapes at Seafood Expo 2020.” 

In what is believed to be a first for a Scottish salmon farmer at Seafood Expo Global, the students will spend three days supporting Evans and the Loch Duart team at the company’s stand, preparing and serving their winning canapes.

Fantastic opportunity

North Hertfordshire College’s hospitality and catering course tutor Anthony Gascoigne said: “This is a fantastic opportunity for the students to expose them to the seafood industry at such a high level.

“Working with quality produce like Loch Duart and having the privilege to represent them at the Brussels Seafood Expo is not only developing their skills but exposing them to industry in preparation for them moving into full-time work after college. I very much look forward to developing the relationship between North Hertfordshire College and Loch Duart.” 

Escaro’s winning recipe is salmon tartare, green apple, pickles, cucumber, spring onion, radish, dill oil, Dijon mustard on rye crisps.

Brown’s winning recipe is blini with beetroot, orange and whisky/gin cured salmon, candied beetroot, horseradish cream and chives.