Large delegation of Scottish seafood businesses gather in Barcelona to strengthen global relationships as new Young Chef Toolkit launches
Seafood Scotland is spotlighting the resilience, collaboration and future of the nation’s seafood sector at the 32nd Seafood Expo Global (SEG) in Barcelona, with a sizeable delegation of 12 companies including the Scottish Ocean Cluster, attending the world’s largest seafood trade event to deepen relationships across European and international markets.
Once again in partnership with Scottish Development International (SDI), Seafood Scotland is hosting the Scotland Pavilion (Stand 2E601), bringing together businesses representing the full sea-to-plate journey – from fishers and processors to leading chefs – under its 2026 theme, “Year of the Chef.”
As a cornerstone of Seafood Scotland’s international trade activity, SEG continues to provide a vital platform to connect Scottish producers with buyers, distributors and decision-makers from more than 150 countries, supporting export growth and reinforcing Scotland’s global reputation for premium seafood.
Central to this year’s event programme is the launch of Seafood Scotland’s Young Chef Toolkit, a new initiative designed to inspire and support the next generation of culinary talent to work with Scottish seafood – providing practical guidance on species knowledge, preparation techniques and menu development to build confidence.
Part of the “Year of the Chef” focus, the Toolkit reflects the critical role young chefs play in shaping demand, driving innovation and championing the provenance and versatility of Scottish seafood across global markets. This commitment to nurturing future talent is reinforced through Seafood Scotland’s ongoing partnerships with leading culinary institutions across Europe.
Visitors to the Scotland Pavilion can see the chef-focused programme brought to life through a theatre-style kitchen, where renowned chefs – including Gary Maclean and Emilien Rouable – alongside Wilde Thyme and brand experience leader Andrew Hamer, will showcase Scottish seafood through live demonstrations and curated dishes.
Donna Fordyce, Chief Executive of Seafood Scotland, said: “Seafood Expo Global remains one of the most important platforms in our calendar, giving Scottish seafood businesses direct access to key international buyers and markets.
“We are particularly proud to be showcasing not only the quality and diversity of our sector, but also its future. Through our ‘Year of the Chef’ theme and the launch of the Young Chef Toolkit, we are investing in the people who will shape how Scottish seafood is experienced and valued around the world for years to come. Together, these initiatives reflect a clear focus on securing the long-term future of Scotland’s seafood sector – from nurturing talent to driving innovation and maximising value.
“The strong presence of Scottish companies at SEG demonstrates the resilience, ambition and collaborative spirit of our industry as it continues to grow its global footprint.”
Gary Maclean, Scotland’s first national chef, said: “As a chef, it always comes back to the product. Scotland has some of the best seafood in the world, and SEG gives us the chance to put that in front of a global audience.
“What’s really exciting this year is the focus on young chefs. The Toolkit is about giving them the knowledge and confidence to work with seafood properly and that’s how we build a strong future for the sector.”
Building on the momentum of last year’s Scottish Ocean Cluster launch, Seafood Scotland is hosting a roundtable discussion during SEG, in collaboration with the Iceland Ocean Cluster and its founder and chairman Thor Sigfusson. The session will convene industry leaders to explore opportunities for innovation, collaboration and added value across the seafood supply chain, while marking the one-year milestone of the Cluster’s introduction to a global audience.
More broadly throughout the three-day event, Seafood Scotland will use SEG as a platform to spotlight key products including Scottish oysters, highlighting market opportunities and showcasing their premium quality through chef-led demonstrations and pairings. Alongside this on-stand activity, a series of networking receptions with SDI and international partners will create further opportunities for relationship-building and collaboration across priority markets.