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Plate of quality Scottish seafood

For the second year running, Scotland is the proud seafood partner of Singapore’s World Gourmet Summit 2015, taking place this year from 6 April to 3 May.

Alongside opportunities for leading chefs from all over the world to use the full range of quality Scottish seafood in their cooking demonstrations and private events, young chefs in particular will have the opportunity to be introduced to the wonders of Scotland via a workshop delivered by celebrated Scottish street food fanatic Chef Will Meyrick.  

Scottish langoustine
Two out of three of the world's langoustine are sourced in Scotland.

Around 30 young chefs (aged 16-20) will have the opportunity to learn about using quality Scottish seafood in an intimate workshop, which will be televised during the World Gourmet Summit.   

Scotland’s premium quality and diverse range of seafood will be used by Michelin-starred chefs and connoisseurs from around the world throughout the Summit, as they come together to celebrate some of the world’s greatest gourmet delights, cooking techniques and culinary trends. From salmon, lobsters, oysters and monkfish to scallops and langoustine, Scotland will be showcasing a premium selection of the breadth on offer from the cold clear seas and lochs the other side of the globe. 

Culinary coup

And, in an extraordinary culinary coup, it seems that the Roca Brothers of Girona’s El Celler de Can Roca, regularly named among the best restaurants in the world (and currently No.2 in the official ‘World’s 50 Best Restaurant’ rankings), will be using Scottish seafood during their time hosted by Ivan Brehm at the Bacchanalia restaurant during the World Gourmet Summit.  

Peter Knipp of A La Carte Productions, creator of the World Gourmet Summit, said: “We are very proud to have Scottish seafood at the World Gourmet Summit in Singapore once again, showcasing a selection of what I consider to be the finest seafood in the world.  The best quality langoustine, salmon and scallops are just part of the huge variety of seafood that Scotland has to offer, and sharing that with the World Gourmet Summit is having a real influence on how people in this market think about sourcing seafood.” 

Neil McInnes, head of Southeast Asia, Scottish Development International
Neil McInnes, head of Southeast Asia, SDI

As well as supplying chefs, eight showcase events will provide a backdrop for Scottish seafood, including a whisky and seafood pairing event, and a special Scottish Seafood Week at Level 33 Restaurant, situated within Singapore’s Marina Bay Financial Centre.  

Overall, Scottish Seafood will be featured by at least 10 leading restaurants from across the city during the World Gourmet Summit, where diners will be able to sample some of the best seafood in the world, including freshly supplied farmed salmon, smoked salmon, mussels, scallops, hake and cod. 

Neil McInnes, head of South East Asia for Scottish Development International, said: “Chefs in this region are already aware that Scotland supplies some of the world’s most sought-after produce – from seafood to salmon, whisky to craft beers – to high-end retailers and restaurants across the globe, and we are seeing increasing demand for our home-grown Scottish produce.

“World Gourmet Summit is the perfect platform for us to highlight why Scottish seafood is so desired by chefs; from those influential and much copied experienced chefs, to young chefs learning their trade.

“It’s fantastic to be a partner in this exclusive event. Scottish seafood has quickly become synonymous with quality in restaurants across Asia and this partnership is a ringing endorsement of Scotland’s fantastic larder of some of the best natural produce in the world.”

Quality, luxury, provenance

Asia has become an increasingly important export market for Scottish seafood and salmon in recent years as, throughout the region, there is rising demand for the highest quality, luxury produce among top chefs and their discerning customers. 

After France and the US, Singapore is Scotland’s third largest food and drink export market, worth over SIN$650 million annually (2013), with seafood by far the largest component of the food category.

The World Gourmet Summit is an international gastronomic extravaganza held annually in Singapore to showcase the intricate craftsmanship of prestigious chefs and vintners, using the best produce from around the world. Encompassing a series of dazzling events like the gourmet golf experience, vintner dinners and special themed and celebrity dinners, it is a gourmet spectacular specially crafted for the discerning individual who appreciates great wines and fine cuisines.

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