Ten million chefs to use Scottish seafood

Ten million chefs are set to cook with Scottish seafood following a landmark deal with the World Association of Chefs’ Societies (WACS).

As a result of the agreement, Scottish salmon and langoustines will also be used exclusively by more than 100 world-class chefs in the 2012-14 Chefs Global Challenge, which includes regional competitions in locations such as Singapore, Italy, Las Vegas and Hong Kong.

Seafood Scotland, Scottish Quality Salmon and Scottish Salmon Producers’ Organisation - in partnership with Scottish Development International - have struck the deal, which will see only Scottish salmon and langoustines featured in the WACS global chef competitions over the next two years - culminating in the 2014 final in Norway.

The World Association of Chefs’ Societies has more than 10 million members worldwide and members will be encouraged to use Scottish salmon and langoustines in their restaurants and a series of inspirational recipes will be produced to show how Scottish seafood can be used to create delicacies from around the world.

Announcing the new partnership at Food and Hotel China – the premier food and hospitality event in Shanghai – Richard Lochhead, Scotland’s Cabinet Secretary for Rural Affairs, said: “This landmark agreement will give unprecedented global exposure to Scottish produce and the link with the World Association of Chefs’ Societies is an extremely prestigious accolade for Scottish food and drink.

“Our salmon and langoustine are already ingredients of choice in many restaurants around the world and this deal will further boost the global profile of the premium seafood that hails from Scotland’s larder.”

He added: “This deal will give huge worldwide exposure to Scottish seafood but we also hope as a result chefs around the globe will explore Scottish produce more generally and in turn this will provide a boost to our other premium products too.”