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CJ Jackson

Professional chefs and food service establishments from across Scotland are being invited to showcase their culinary expertise as they compete for the chance to have their outlets’ seafood bill covered for a month, as well as a tailored skills masterclass delivered by seafood skills expert CJ Jackson.

The #PrideofPlate competition was launched by Seafood Scotland in 2019 to showcase the versatility and range of Scotland’s seafood products. This year it has been adapted to reconnect the catering and hospitality sector with the supply chain and support the industry as it responds to the challenges of resuming service after the third national lockdown.

#PrideofPlate returns until 23 May and, for the first time, entries are open to both professional chefs as well as individual restaurants and food service venues.

This year’s prize will see Seafood Scotland covering the winning establishment’s seafood bill for an entire month. The overall winner will also enjoy the opportunity to nurture their expertise post-lockdown, enhancing their seafood culinary expertise and knowledge of species in a skills masterclass. Nine runners-up will also be invited to attend a separate skills workshop.

To be in with a chance of securing these prizes applicants are encouraged to share a seafood dish of their creation to Seafood Scotland’s Instagram account @seafoodfromscotland before 23 May, tagging the organisation and using the hashtag #PrideofPlate.

Gregor Brown, Project Coordinator, Seafood Scotland said: “The hospitality industry has undoubtedly been one of the hardest hit by restrictions in the last year.  Closure, followed by lower occupancy requirements and restricted operating hours, have imposed significant pressure on our food and drink outlets, and we want to support them in any way we can.

“The goal of #PrideofPlate has always been to showcase and highlight the wonderful versatility of our chefs making use of Scotland’s rich larder of delicious seafood. However, we are very aware that every aspect of hospitality has been affected by the pandemic, so it’s important that this year’s competition not only reflects the current situation but is also proactive in helping venues and chefs get back to what they do best – cooking delicious seafood!

“We are pleased to be opening up the competition to all food service professionals and outlets – whether that be a hospitality venue, speciality food outlet or individual chef. Taking part in the competition will give venues a well needed boost, help to revamp their skills, and provide a national platform to showcase their work with outstanding produce.”