TRIO OF TOP CHEFS TO PROMOTE SCOTTISH SEAFOOD

Trio of top chefs to promote Scottish seafood.

Larry Jayasekara, James Cochran and Max Shearer lead the kitchen.

Seafood Scotland is bringing back their pop-up restaurant ‘Fishermen’s Buoy’ for the second time with a trio of industry renowned chefs, promoting Scotland’s finest seafood in the South East of England.

Located at Foodies Festival in Cambridge, the line-up of chefs includes former head chef of Gordon Ramsay’s Michelin starred restaurant Petrus, 2018 Great British Menu winner James Cochran and head chef at Bonnie Gull, London’s trendiest seafood restaurant, Max Shearer.

Each chef has designed their own menu in their signature style covering a diverse range of Scottish seafood and demonstrating its versatility in cooking.

Customers can dine inside or outside at Fishermen’s Buoy and watch each chef cook in the open kitchen and ask questions as they prepare dishes such as Jerk BBQ monkfish, langoustine tacos, hake katsu curry, treacle cured smoked salmon, scallop ceviche and crab cakes.

Clare MacDougall, head of trade marketing at Seafood Scotland, said: “Following the success of last year’s pop-up activity, we are taking the Fishermen’s Buoy to a new destination to help encourage customers in the South East to try new species and observe different ways of cooking seafood.

“We have been building our chef relationships over the last few years and we are thrilled to announce such a fantastic line-up of talented and experienced chefs. Larry, James and Max all love working with Scottish seafood and their menus embody their signature styles and demonstrate the versatility of working with quality seafood.”

New for this year, oyster lovers can visit the oyster bar located within the restaurant. Hosted by the Oysterman, fresh Scottish oysters will be shucked and served with a variety of toppings. Customers can also browse the small retail offering selling some of Scotland’s finest seafood products from smoked halibut and salmon to trout and mussels, as well as some tasty Scottish treats.

Clare adds: “Foodies Festival attracts an engaged foodie audience year on year, which lends itself to the perfect location for the Fishermen’s Buoy. This is why we have expanded our offering this year to include an oyster bar and small retail outlet. People can come and enjoy a seafood dish off the menu, but also take home a little bit of Scottish scran from our shop and try their hand at eating and cooking more seafood.”

EVENT DETAILS:

Who:    Fishermen’s Buoy by Seafood from Scotland

What:  Pop-up seafood restaurant

Where: Foodies Festival, Parker’s Piece, Cambridge

When:  Friday 28^th with chef Larry Jayasekara

Saturday 29^th with chef Max Shearer

Sunday 30^th June with chef James Cochran

Why:    Taste the best of Scotland’s seafood