What a catch: Scottish chefs compete for a major ‘stage’ in #PrideofPlate seafood competition

Seafood Scotland offers Scottish chefs the chance to gain experience at leading Edinburgh seafood restaurant. 

Chefs from across Scotland can showcase their culinary skills as they compete to win a stage with world-renowned chef Roy Brett at his distinguished seafood restaurant, Ondine in Edinburgh.

After a highly successful inaugural year, Seafood Scotland’s #PrideofPlate competition returns from 3rd – 10th February, encouraging chefs to share a seafood dish of their creation on Seafood Scotland’s Instagram account @seafoodfromscotland in a bid to secure the work experience.

The winning chef will enjoy a career-boosting week-long stage at the two AA Rosette-holding Ondine, famed world over for its sensational seafood offerings. Chef Roy Brett will be on hand to help the winner enhance their seafood culinary skills whilst providing insight into the versatility of species which thrive in Scottish waters.

The #PrideofPlate competition opens on the 3rd of February as part of a wider campaign by Seafood Scotland which aims to connect Scottish chefs through an array of activities and bring together the supply chain within the catering and hospitality sector.

Clare Dean, trade marketing manager at Seafood Scotland, said:

“We are delighted to bring back this competition for its second year. The competition will not only showcase the excellence of the produce from Scottish waters, but to continue to encourage chefs to learn more about the varied industry, nurture their talents and urge them to experiment and champion the seafood we as a country should be so proud of.

“The versatility of last year’s competition was inspiring, with locally caught lobster and delicious pork with shellfish, there was no shortage of imagination in both ingredients and cooking style. Entries were from right across the country, from the highlands and islands to Scotland’s biggest cities, the countryside and lochs. We look forward to seeing what this year’s entrants produce and hope they’ll be inspired to use more of Scotland’s wonderful seafood in their kitchens more often.”

Roy Brett, Chef Patron at Ondine, said:

“I believe it’s so important for new talent coming through to be given the opportunities to learn in a professional environment.

“2020 is set to be a huge year for the Scottish seafood industry as we celebrate the Year of Coasts and Waters. There’s no better time to enhance your skills and learn more about the exceptional produce on our doorstep.

“We’re delighted to offer this one-of-a-kind prize and look forward to seeing lots of interesting and creative award entries.”

Last year’s winner, Akshay Borges, impressed the public with a creative twist on the classic surf and turf dish to earn his stage in Michelin-starred seafood restaurant, Angler. He noted:

“Winning the #PrideofPlate competition last year was undoubtedly a career highlight for me, and I really encourage all chefs to enter. I gained so many practical skills during my stage at Angler with Gary Foulkes. It was an incredible opportunity to learn more about the diversity and versatility of Scottish seafood as well as gain a behind-the-scenes look at how to run a very successful kitchen.”

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 the 10th of February. For full terms and conditions, please visit http://seafoodfromscotland.org/news/major-stage-up-for-grabs-for-scottish-chefs-in-prideofplate-seafood-competition/