SCOTTISH seafood will feature on the international culinary stage in the final of a world chef championship – in recognition of its use by the world's best chefs.
The Bocuse d’Or is taking place in Lyon, France, next week and will see 24 teams competing to win 20,000 euros (£17,000).
The contestants will have five and a half hours to create a series of dishes, including a seafood platter to serve 15 people.
The platter will feature Scottish mussels, scallops and monkfish, owing to an arrangement that has been in the making for three years.
Seafood Scotland is an official partner of the 2023 Bocuse d’Or final, with the event saying: “In demand around the globe, sustainable seafood from the cold clear waters of Scotland is the preferred choice for the world’s best chefs.”
For the first time in 12 years, the platter dish does not include meat.
Participants will be given two monkfish, accompanied by scallops for stuffing, and challenged to create two vegetable garnishes.
Adam Wing, Seafood Scotland’s head of trade marketing for UK, the Americas and new markets, said: “While our fish and shellfish is a sought-after, premium product among chefs, there are regions where we see potential to develop new opportunities.
“Bocuse d’Or showcases our amazing seafood to the world’s best chefs. There is simply no better opportunity to fly the flag amongst chefs and culinary aficionados.
“Food producers were lining up to be involved so we were absolutely delighted to be selected by the international organising committee of this prestigious contest.”
The final will be livestreamed and the dishes will be judged by a panel of kitchen chefs and a tasting jury.
Competing countries hoping to secure the final prize include: Australia, Belgium, Canada, Chile, China, Colombia, Estonia South Korea, Denmark, Finland, France, Hungary, Iceland, Japan, Mauritius, Mexico, Morocco, New Zealand, Norway, Sri Lanka, Sweden, Switzerland, USA and the UK.
Ian Musgrave, chef at the Ritz London, will be representing team UK at the final, assisted by commis chef Adam Beaumont and coach Tom Phillips.
The final will take place from January 22 to 23.
