The culinary experts on the council will collectively highlight the provenance of 60 species of Scottish seafood and share their proficiency in preparing everything from smoked salmon to langoustines.
MacPherson said: “Seafood from Scotland is special. To smell the air, taste the sea spray and see first-hand the pristine, cold waters where this seafood is harvested – it inspires an appreciation for the origin of this premiere seafood product.”
Joining MacPherson on the Seafood Scotland Culinary Council are:
- John Higgins – Director, Enterprise Leadership Centre for Hospitality & Culinary Arts; Ambassador, George Brown College, Toronto; and GlobalScot
- Gary Maclean -- Executive Chef at City of Glasgow College & Scotland’s National Chef
- Stephen Walker -- Disney Cruise Line Culinary Director
- Patrick Schaeffer -- Executive Chef of Manhattan’s Tin Building by Jean-Georges Vongerichten
- Gordon Maybury -- Chef at Turnberry Resort, Scotland
The Culinary Council will use its platform to feature the sustainable fishing practices implemented by Scottish seafood producers. Responsible sourcing is a key factor for foodservice operators, chefs and an expectation of customers.
Clare MacDougall, Seafood Scotland’s head of trade marketing in the Middle East, North America and UK, added: “Assembling this distinguished team of chefs, many of whom have personal ties to Scotland and have first-hand knowledge of the culture and fishing communities here, provides our Scottish seafood community with a tremendous platform to showcase the versatility and quality of our seafood.”
The Culinary Council is a ‘key strand’ in the US Seafood Market Access Programme, part of the overall Seafood Recovery Plan launched in response to Covid and Brexit by Scotland Food and Drink and Scottish Government. More than 20 producers are being highlighted with £30 million of exports expected over the next three years.