Today (Friday 1st November), Seafood Scotland and Scottish Development International (SDI) alongside Scotland’s national chef, Gary Maclean, will kick off a week of trade promotion activities in Miami, Florida.
Visiting Florida for the first time, the team will promote a range of Scottish seafood to potential retailers and food distributors across the state.
Chef Gary Maclean is set to host an exclusive eight-course tasting dinner on Monday evening (4th November), which will showcase Scotland’s premium seafood offering, including Scottish salmon, smoked haddock, lobster, langoustine, halibut and crab. He will also work alongside US producer, Taste of Redland, to create a fusion of local produce from Florida and traditional Scottish ingredients for the menu.
The showcasing dinner provides an opportunity for US buyers to experience ‘A Taste of Scotland’ in their own country and builds the momentum in an established and important export market. The US was the third biggest market for seafood exports in 2018 accounting for £83m worth of trade from Scotland.
Working closely with the Florida Restaurant & Lodging Association (FRLA), the dinner will be held at The Rusty Pelican Miami Restaurant and include an influential guest list of around 50 foodservice distributors and buyers, chefs and restaurateurs. The evening will also include an impressive seafood showcase featuring a variety of species to allow guests to see first-hand the quality and freshness of the produce.
Lynne Hernandez, South Florida Regional Director at the FRLA, said: “We are looking forward to welcoming Seafood Scotland and chef Gary Maclean to Miami for a fabulous dinner that will feature a range of premium products from Scotland. We have many esteemed chefs, hotel and restaurant owners and food and beverage directors attending from the FRLA who will welcome the opportunity to try the quality seafood first-hand. We are most appreciative for the opportunity to host such an event in our city, offering our members a platform to form new supplier relationships and open up new business avenues for them.”
In a bid to inspire the next generation of US chefs, chef Gary Maclean and Clare MacDougall, head of trade marketing (UK & North America) from Seafood Scotland, will visit and educate young chefs at the Miami Culinary Institute on the origin, sustainability and quality of Scottish seafood.
Clare said: “Seafood Scotland is set to embark on this seafood showcase and learning journey across Florida to spend some time on the ground with a variety of industry representatives. It will be invaluable to see first-hand the appetite for Scottish produce in the area.
“The dinner is a fantastic opportunity for us to highlight our exceptional seafood and the complementary products available in or to the US market, as well as build awareness of the products, their provenance and routes to market for procuring the seafood. By showcasing the best of what Scotland has to offer, we hope to establish trade relationships this side of the Atlantic and secure interest in future orders for Scottish suppliers.”