This week, as part of a long anticipated trip highlighting Scotland’s renowned food and drink sector, a group of Master Chefs of France followed their favoured ingredient from farm to plate, visiting The Scottish Salmon Company site in Loch Fyne, where some of our finest Label Rouge salmon begins its journey to the best restaurants in the world.
For over 20 years, Label Rouge Scottish salmon has been one of the products of choice for the Master Chefs, an association founded to maintain and promote the culinary arts in the food capital of the world and beyond.
Over this period, Scottish salmon has been selected to feature at many key gatherings of this illustrious band, events where excellence is the motto. At competitions for young, aspiring chefs and on the menus of France’s top restaurants, Label Rouge Scottish salmon and the Master Chefs of France have represented a great partnership – top skills, with top quality.
Craig Anderson, Managing Director at The Scottish Salmon Company said:
“Scottish salmon is globally renowned as the finest quality. We were delighted to welcome the Master Chefs of France to show them the dedication that goes into the healthy growth of our Label Rouge Scottish salmon.”
Scott Landsburgh, chief executive of Scottish Salmon Producers’ Organisation said:
“As Label Rouge Scottish salmon approaches its 25th Anniversary, the Auld Alliance with the Master Chefs of France continues to go from strength to strength. These esteemed culinary masters work with the world’s best ingredients, and it’s a testament to our producers they choose to rely on Scottish salmon to meet their demands. The industry’s commitment to produce the best fish possible is driving the success of Scottish salmon at home and in export markets, and is the reason why Scottish salmon firmly remains Scotland’s number one food export, year on year”.
Photos available at this link:
Photo 1: Christian Têtedoie, President of the Master Chefs of France, visits The Scottish Salmon Company at Quarry Point, Furnace, Argyll and Bute
Photo 2: Christian Têtedoie, President of the Master Chefs of France, visits The Scottish Salmon Company at Quarry Point, Furnace, Argyll and Bute
Photo 3: Master Chefs of France visit The Scottish Salmon Company at Quarry Point, Furnace, Argyll and Bute
Notes to Editor-/
- In 1992, Scottish salmon was the first fish and first non-French product to be awarded the Label Rouge quality mark, the official endorsement by the French authorities of the superior quality of a food or farmed product, particularly with regard to taste.
- To obtain this recognition, a very stringent set of standards prepared by a group of producers must be approved. These standards establish the criteria which the product must meet throughout the production chain, including farming techniques, feed, processing and distribution.
- Scottish Quality Salmon is the standard owner of Label Rouge No. LA 33/90. Compliance with the standards is controlled by an independent certifying body, Acoura, formerly Food Certification International Ltd.