Scottish salmon from Shetland has been selected by the Master Chefs of Great Britain (MCGB) to make a special showcase dish for their annual luncheon, marking a 26-year partnership with Scottish Salmon Producers’ Organisation (SSPO) Shetland.
The prestigious event, held at the Sheraton Park Lane Hotel London, will take place today (Monday 17th October), serving mi cuit salmon loin, horseradish & watercress, razor clam & cockles, seaweed cracker to 200 guests, with salmon supplied by Cooke Aquaculture (Scotland), as part of a menu devised by MCGB member, Andrew Bennett, and cooked by the Park Lane Hotel team.
At last year’s event, SSPO Shetland was presented with the outstanding services award to recognise the Scottish salmon industry’s 25-year partnership supporting one of Great Britain’s most important dining extravaganzas.
Commenting on behalf of the SSPO team, David Sandison, Company Secretary said:
“The MCGB promote the best of British produce and, as an industry, we are proud to be associated with well-respected culinary experts who hold Scottish salmon in such high regard.
“The industry is committed to producing fish of the highest quality and do so by following strict production standards. Scotland is looked upon as a leader by other aquaculture producing nations and it’s this reputation which helps place Scottish salmon in premium restaurants and eateries throughout this country and beyond”.
Commenting on behalf of Cooke Aquaculture, Colin Blair, Managing Director said: “The MCGB Annual Luncheon is an excellent opportunity to showcase Scottish salmon to some of the most sophisticated palates in Britain. We are absolutely delighted to be part of this year’s celebration”.