Seafood Scotland

As The MICHELIN Guide Awards are fast approaching, here’s a recap of why Scotland’s seafood continues to play a pivotal role in Michelin-starred kitchens across the UK. Scallops are a shining example. They feature on the menus of an impressive 80% of UK Michelin-starred restaurants - including one-star Cail Bruich in Glasgow, two-star Midsummer House Restaurant in Cambridge, and three-star Alain Ducasse at The Dorchester, London. 🌟 Harvested from Scotland’s pristine coastlines, these sought-after molluscs reach kitchens within 24 hours of being landed. Whether they hail from Orkney or the West Coast, one thing is clear: if they’re Scottish, you’re guaranteed quality. 🌊 Michelin-starred chefs value the unparalleled sweetness and delicate flavour of Scottish scallops, allowing them to create the finest plates of food. #SeafoodScotland #MichelinGuide #ScottishScallops #SustainableSeafood

At the heart of our thriving seafood industry are the exceptional skills and rural communities that make our high-quality seafood world renowned. 🌍 Industry Engagement Officer, Jeni Adamson, explains why nurturing our skill sets and aligning them with international regulations is important for keeping Scottish seafood front of minds. Check out Jeni’s perspective below 👇 #ScottishSeafood #SeafoodScotland #GlobalStandards

Seafood Sector Welcomes Launch of New Processing and Trading Organisation.  The UK’s seafood processing and trading industry has a new unified voice to promote its sector with the launch of the UK Seafood Federation (UKSF). UKSF is an amalgamation of the Provision of Trade Federation’s, Seafood Industry Alliance (SIA), and Seafood Grimsby & Humber Alliance Limited (SGHA).  UKSF brings together the UK Seafood Processing and Trading businesses, large and small, in a pre-competitive collaboration with it’s mission ‘to be the voice of the UK industry in making seafood a bigger part of the British diet for a healthier nation and planet’. UKSF strategy will focus on common industry challenges, skills, ethics and sustainability, industry integrity and reputation, smooth and efficient trade flows and communication and engagement. Full press release: https://lnkd.in/eHQETVGg For more information about the UK Seafood Federation, please contact Simon Dwyer The Fishmongers' Company Young's Seafood Hilton Seafood UK New England Seafood Seafood Scotland Seafish University of Lincoln Fastnet Fish Ltd Scottish Seafood Association Northcoast Seafoods DK A/S Icefresh GmbH UoL NCFM

The semi finalists for UK Young Restaurant Team of the Year 2025 have now been revealed. Vicky Enderson , Chair of Judges commented "the standard of entries this year exceeded all expectaions and it was a difficult decision to choose our eight semi finalists". The semi finals will take place Lainston House part of the Exclusive Collection on Tuesday 11 March and the judges are looking forward to welcoming the competitors , who will enjoy dinner at the venue on the eve of the competition. The semi finalists for UK Young Restaurant Team of the Year 2025 , a competition that is also supprorted by the Savoy Educational Trust are as follows :- Loughborough College Eastleigh College Suffolk New College Oaklands College Academy by Simon Rogan Leicester College University College Birmingham North Warwickshire and South Leicestershire College Our headline business partners include MSK Ingredients Ltd , Wellocks , AHDB - Agriculture and Horticulture Development Board , Seafood Scotland , Welbilt Inc.

𝗞𝗶𝗰𝗸𝗶𝗻𝗴 𝗼𝗳𝗳 𝗮𝘁 𝘁𝗵𝗲 𝗚𝗹𝗼𝗯𝗮𝗹 𝗦𝗲𝗮𝗳𝗼𝗼𝗱 𝗠𝗮𝗿𝗸𝗲𝘁 𝗖𝗼𝗻𝗳𝗲𝗿𝗲𝗻𝗰𝗲 𝟮𝟬𝟮𝟱 𝗶𝗻 𝗣𝗮𝗹𝗺 𝗦𝗽𝗿𝗶𝗻𝗴𝘀 While all eyes are on a certain inauguration, today CEO Donna Fordyce, Head of Trade Marketing (Americas) Matthew Hurst and our US colleague Zack Ahrens from Scottish Development International are joining seafood leaders and innovators at the Global Seafood Market Conference (GSMC) in Palm Springs. The event provides a platform for collaboration, fresh ideas, and strategic connections. Donna and Matthew are showcasing the exceptional quality and versatility of Scottish seafood, emphasising its potential to elevate American menus while supporting a more sustainable industry. If you’re attending GSMC, let’s connect. We would love to explore opportunities to bring more of Scotland’s premium seafood to the US market and exchange ideas on building a brighter future for the global seafood sector. National Fisheries Institute #SeafoodScotland #GSMC2025 #SeafoodInnovation

𝗖𝗲𝗹𝗲𝗯𝗿𝗮𝘁𝗶𝗻𝗴 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗶𝗻 𝘁𝗵𝗲 𝘀𝗲𝗮𝗳𝗼𝗼𝗱 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆 💡   This week, Industry Engagement Manager Jeni Adamson was in Grimsby to attend the opening of the National Centre for Food Manufacturing at the Humber Seafood Institute. This satellite campus of the University of Lincoln will offer study options for seafood industry employees, partnering with employers to drive innovation and be a vibrant hub for seafood, agriculture, and food logistic companies in the region. The university focuses on training, research, consultancy, and Knowledge Transfer Partnerships to demonstrate how robust support transforms the industry. They host programmes such as the Future Seafood Leaders and also support apprenticeships across the UK. Dr Graham Purnell led a lab tour, showcasing his team's pioneering research on seafood refrigeration and energy efficiency – vital steps in decarbonisation for businesses.      𝗔 𝗻𝗲𝘄 𝘃𝗼𝗶𝗰𝗲 𝗳𝗼𝗿 𝘀𝗲𝗮𝗳𝗼𝗼𝗱 🔔 An exciting part of the trip was the launch of the UK Seafood Federation, a new membership organisation representing the UK seafood industry, particularly processors, and championing seafood to become a cornerstone of the British diet. A highlight was the workshop led by the Federation’s Chair Simon Smith discussing priority areas and setting out his vision for supporting growth. Dinner guests included international Ambassadors Sturla Sigurjonsson from Iceland, Øyvind Hernes from Norway and Head of Representation for the Faroe Islands Kate Sanderson. A keynote by Andreas Karlsson, CEO of Sticks'n'Sushi, delved into the company’s 30-year strategy that has created a thriving global brand with seafood at its heart. #SeafoodSectorNews #SeafoodIndustry #SeafoodInnovation #HumberSeafoodInstitute #UKSeafoodFederation 

The 12th annual UK Young Restaurant Team of the Year Competition is attracting significant interest this year. The theme is the ‘Evolution of the Modern British Restaurant’ and all menus will feature the best of British ingredients including Seafood Scotland , English Lamb AHDB - Agriculture and Horticulture Development Board and Yorkshire Rhubarb from Wellocks. Vicky Enderson chair of judges, from MSK Ingredients Ltd commented: “We have already received a record number of entries this year and we will now have to make some very difficult decisions when selecting our eight teams for the semi-finals”. The closing date for entries is Thursday 16th January at midnight. Teams selected for the competition will be announced on Monday 19 January.

Delighted that ADAM SMITH will be collaborating with Adam Wing to showcase amazing Seafood Scotland at the Skills for Chefs Conference on 25 & 26 June. Adam took his Fish Dish to the GB Menu Banquet in Paris last year & he holds a Michelin Star 🌟 at Coworth Park

Seafood Scotland is attending the Global Seafood Market Conference 🔔 Next Monday, CEO Donna Fordyce and Head of Trade Marketing (Americas) Matthew Hurst will join industry leaders, innovators and partners at the Global Seafood Market Conference (GSMC) in Palm Springs, CA. This prestigious event is a hub for strategic insights, innovation, and collaboration. Donna and Matthew will be showcasing why Scottish seafood deserves a place on American menus, highlighting its unmatched quality and versatility. Let us know if you will be attending – we'd love to say hello and discuss possibilities for Scottish seafood in the US market while building a more sustainable industry. National Fisheries Institute #SeafoodScotland #GSMC2025 #SeafoodIndustry

In our latest article we wrap up our wonderful 25th year as Seafood Scotland 🐟    2024 was a year of global connections, worldwide trade shows, expanding markets and inspiring the next generation of seafood professionals. From co-hosting the Responsible Seafood Summit to fostering vital partnerships and sharing knowledge across the industry, it was a year defined by collaboration and innovation. We’re excited to share some of the key highlights that made 2024 so transformative for Scottish seafood. 🔗 Click below to read more #SeafoodScotland #2024throwback #Networking #Scottishseafoodindustry