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Seafood Scotland partners with Michelin star restaurant. Seafood Scotland is offering one lucky Scottish chef a stage with world-renowned chef, Gary Foulkes, at his Michelin-starred restaurant, Angler, in London.

Launched today, the #PrideofPlate competition encourages chefs to share a proud seafood dish of their creation with Seafood Scotland via its Instagram account (@seafoodfromscotland) in a bid to secure the all-expenses-paid work experience.

The one-week placement will provide the winning chef with a career-boosting opportunity to work in the kitchen of a prestigious London restaurant known for its sensational seafood, enhancing their seafood culinary skills and educating them on the versatility of different species.

The competition is part of a wider campaign by Seafood Scotland, which aims to increase the use of Scottish seafood on menus across the country. The campaign will include useful information on seasonality, versatility, recipes and support to bring together the supply chain connections within the catering and hospitality sector.

Gary Foulkes said: “Seafood is, of course, a very seasonal and versatile food source and one of its main beauties is that it can be prepared and cooked in a variety of ways – keeping a menu refreshed and adding a bit of excitement and surprise to the customer. I personally love cooking with Scottish shellfish, such as Orkney scallops, Scottish langoustine as well as cockles and clams from the clear and cold waters of the Isle of Barra.”

Located in the city of London, Angler showcases sustainable seafood from British waters. Gary joined the restaurant in 2016 as Executive Head Chef and has since retained the restaurant’s Michelin star.

Clare Dean, trade marketing manager at Seafood Scotland, said: “Scottish seafood is among the best in the world and we want our native chefs to share their pride in our catch through the beautiful and delicious dishes they produce with it. From langoustine and scallops to haddock and salmon – we have it all in Scottish waters and would like to see more of it on menus across the country. We hope that by learning more about the varied industry, Scottish chefs will be inspired to experiment, share and champion the fantastic ingredients we have access to, right on our own shoreline.”

The #PrideofPlate campaign is in line with Connect Local’s Seafood Programme for 2019, which aims to strengthen the local food and drink economy including the seafood supply chain, provide advice and increase skills within the sector to enable businesses growth and support the implementation of the Scottish Food Tourism Action Plan.

The winner and four runners up of the competition will also receive a chef goody bag, containing a set of Wüsthof Silverpoint knives and other Seafood from Scotland goodies, as well as three seafood deliveries to allow chefs to continue exploring and sharing recipe development.

If you are a chef working in a professional kitchen in Scotland, whether you have been working for years or are just starting out, this competition is for you. To enter, visit the @seafoodfromscotland Instagram account before Friday 22 March. For full terms and conditions, please visit www.seafoodfromscotland.org/news/major-stage-up-for-grabs-for-scottish-chefs-in-prideofplate-seafood-competition/