top of page
  • legster

Chef Grant MacPherson to Lead Seafood Scotland Culinary Council from USA

Las Vegas-based Scottish chef Grant MacPherson is to lead a new Culinary Council on behalf of Seafood Scotland, the country’s trade marketing body, and Scottish Development International, Scotland’s international trade and investment agency. The Council will promote the wealth of Scottish seafood to a global trade market. “Seafood from Scotland is special,” said MacPherson. “To smell the air, taste the sea spray and see first-hand the pristine, cold waters where this seafood is harvested – it inspires an appreciation for the origin of this premiere seafood product.” It is that passion for the place and the product which made MacPherson the perfect choice to lead the Council. Capitalising on the hands-on approach, expertise and high credibility within the seafood industry, Seafood Scotland’s introduction of MacPherson as the leader of a culinary team is the first step in assembling a team of chefs from Europe, Canada, and the United States. The culinary experts will, collectively, highlight the provenance of Scottish seafood and share their proficiency in preparing everything from smoked salmon to langoustines. Joining MacPherson on the Seafood Scotland Culinary Council are: • Chef John Higgins – Director, Enterprise Leadership Centre for Hospitality & Culinary Arts; Ambassador, George Brown College, Toronto; and GlobalScot • Chef Gary Maclean -- Executive Chef at City of Glasgow College & Scotland’s National Chef • Chef Stephen Walker -- Disney Cruise Line Culinary Director • Chef Patrick Schaeffer -- Executive Chef of Manhattan’s Tin Building by Jean-Georges Vongerichten • Chef Gordon Maybury -- Chef at Turnberry Resort, Florida Scotland boasts over 60 species of seafood and offers a variety of innovative products from whole fish and fillets to value-add portions and special cuts to meet a variety of foodservice needs. The Culinary Council will use its platform to feature the sustainable fishing practices implemented by Scottish seafood producers. Responsible sourcing is a key factor for foodservice operators, chefs and an expectation of customers. Members of the Seafood Scotland Culinary Council will share their own experiences with seafood producers, and their personal experience with valued seafood sources. Clare MacDougall, Seafood Scotland’s Head of Trade Marketing, Middle East, North America and UK said: “Assembling this distinguished team of chefs, many of whom have personal ties to Scotland and have first-hand knowledge of the culture and fishing communities here, provides our Scottish seafood community with a tremendous platform to showcase the versatility and quality of our seafood.” J-C Jeffrey, one of SDI’s trade specialists based in North America, said: “Scotland’s seafood is globally renowned for its quality. This unique partnership will raise even greater awareness, consideration and adoption of Scottish seafood across international markets, and SDI is thrilled to play its part. Scotland is open for business and my SDI colleagues and I look forward to working with the chefs on the Culinary Council to showcase our very best produce to a discerning US retail and foodservice audience.” The Culinary Council is a key strand in the US Seafood Market Access Programme, part of the overall Seafood Recovery Plan launched in response to Covid and Brexit by Scotland Food and Drink and Scottish Government. More than 20 producers are being highlighted with £30 million of exports expected over the next three years. Media enquiries For further information contact Clare Todd | | 07963 169 543

47 views0 comments


bottom of page