To learn more about the Scottish seafood industry and the species they will be using for the final of prestigious competition, the finalist of UK Bocuse d’Or competition finalist Simon Hulstone and his sous chef Jordan Bailey visit the facility. SFS Marketing Manager Sarah Holmyard told that Seafood Scotland (SFS) won the bid last year to have Scottish monkfish, langoustine and crab used for the seafood course in the final of the Bocuse d’Or competition in France, in January 2011. 24 chefs from around the world will be taking part and using Scottish products and we hope they will continue to use them once they experience their excellent quality.
Sarah also said that Simon was chosen by the UK Bocuse d’Or committee to represent his country. She welcomed the chef to see at first hand the superiority of the fish and shellfish he will be using, and to hear about the ongoing initiatives that make Scottish seafood sustainable. SFS fought off stiff competition to win the bid, making it the first time in the history of the competition that Scottish seafood will be represented.
Sarah informed that the tenders were won by Frozen at Sea Ltd who will supply langoustine and monkfish, and Burgons Ltd, who will provide crab. The chefs will enjoy dinner with fishermen and suppliers at the Buchan Braes hotel, Boddam, visit Peterhead market, go onboard a fishing vessel, and tour a langoustine processing plant.
