Seafood Scotland launched its first ‘Masterclass Series’ this week, sharing seafood skills with professional chefs in Scotland. Over 150 chefs from restaurants, hotels, colleges, and food service businesses have signed up for the series, hosted by Chef Roy Brett with tutorials led by CJ Jackson from Billingsgate and The Seafood School.
The Masterclass series offers furloughed chefs the chance to develop and improve their seafood preparation skills for when they are back in the kitchen.
Roy Brett commented: “We all still have things to learn, me included, even after 32 years in the industry. And so the masterclasses have attracted such a diverse audience, from 2-star Michelin, to colleges, hotels and independent restaurants. Scotland has such a wealth of talent waiting to return to its kitchens!”
The first session (20 May) focused on all things round-fish, with subsequent sessions on 27 May and 3 June delving into shellfish and somewhat trickier flatfish. Chefs that missed the first session are welcome to sign up for the remaining two.
As well as the practical mongering tips across a range of species in the category, topics covered include seasonality, sustainability, what to look for when sourcing seafood, and importantly, how to improve margins on each fish by using as much as possible. And, chefs will have the opportunity to put their fishmongery questions to the hosts.
Clare Dean, Trade Marketing Manager for Seafood Scotland, said: “With many chefs having more time available just now, we wanted to offer support to those in the industry who are keen to keep their skills sharp, in anticipation of returning to the kitchen. Our masterclasses, hosted by two of the best in the business, are designed to help them do just that. We’ve been absolutely knocked out by the response and thrilled that so many chefs are interested to learn more about using Scottish seafood in their kitchens.”
“The food service sector is a vital part of the seafood supply chain, forming a key route to market for a significant proportion of domestically landed seafood. It is therefore important that we continue to engage with chefs, as they are our advocates on the front line, making a plentiful range of seafood accessible for consumers.”
Chefs wishing to attend the remaining two sessions should register online at:
Grant funded by