Seafood Scotland partners with Michelin-starred London restaurant!

Seafood Scotland is offering one lucky Scottish chef a stage with world-renowned chef, Gary Foulkes, at his Michelin-starred restaurant, Angler, in London.


Launched today, the #PrideofPlate competition encourages chefs to share a proud seafood dish of their creation with Seafood Scotland via its Instagram account (@seafoodfromscotland) in a bid to secure the all-expenses-paid work experience.

The one-week placement will provide the winning chef with a career-boosting opportunity to work in the kitchen of a prestigious London restaurant known for its sensational seafood, enhancing their seafood culinary skills and educating them on the versatility of different species.

The competition is part of a wider campaign by Seafood Scotland, which aims to increase the use of Scottish seafood on menus across the country. The campaign will include useful information on seasonality, versatility, recipes and support to bring together the supply chain connections within the catering and hospitality sector.

Gary Foulkes said: “Seafood is, of course, a very seasonal and versatile food source and one of its main beauties is that it can be prepared and cooked in a variety of ways – keeping a menu refreshed and adding a bit of excitement and surprise to the customer. I personally love cooking with Scottish shellfish, such as Orkney scallops, Scottish langoustine as well as cockles and clams from the clear and cold waters of the Isle of Barra.”

Located in the city of London, Angler showcases sustainable seafood from British waters. Gary joined the restaurant in 2016 as Executive Head Chef and has since retained the restaurant’s Michelin star.

Clare Dean, trade marketing manager at Seafood Scotland, said: “Scottish seafood is among the best in the world and we want our native chefs to share their pride in our catch through the beautiful and delicious dishes they produce with it. From langoustine and scallops to haddock and salmon – we have it all in Scottish waters and would like to see more of it on menus across the country. We hope that by learning more about the varied industry, Scottish chefs will be inspired to experiment, share and champion the fantastic ingredients we have access to, right on our own shoreline.”

The #PrideofPlate campaign is in line with Connect Local’s Seafood Programme for 2019, which aims to strengthen the local food and drink economy including the seafood supply chain, provide advice and increase skills within the sector to enable businesses growth and support the implementation of the Scottish Food Tourism Action Plan.

The winner and four runners up of the competition will also receive a chef goody bag, containing a set of Wüsthof Silverpoint knives and other Seafood from Scotland goodies, as well as three seafood deliveries to allow chefs to continue exploring and sharing recipe development.

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 Friday 22nd March.


Terms and Conditions


The promoter of the Pride of Plate competition is Seafood Scotland (company no. SP2553RS) whose registered office is at 18 Logie Mill, Edinburgh.

  1. Prize details: The prize includes 1 x 1-week expenses paid stage experience for a Scottish chef at the Angler restaurant in London. Date of the stage is to be agreed between the winning chef and executive chef, Gary Foulkes.
  2. Accommodation and travel will be provided for the winner from one of Scotland’s 7 cities to London.
  3. The winner will also receive an additional £25 per day for expenses based on receipts provided. As the promoter is publicly funded, no alcohol can be claimed.
  4. The winner and 4 x runners up will receive a set of Wusthof Silverpoint knives and a Seafood Scotland goody bag, plus 1 x fish box up to the value of £50 delivered every 2 weeks over a 6-week period across April and May.
  5. Route to entry: The only way to enter the Pride of Plate competition is via Instagram.
  6. To be entered into the competition, entrants must take a picture of their own seafood dish, tag Seafood Scotland’s Instagram account @seafoodfromscotland and use the hashtag – #prideofplate
  7. Entry to the competition opens at 9am on Monday 11th March and closes at 12noon on Friday 22nd March 2019.
  8. Following the closing date, Seafood Scotland will select 10 photos from all entries and share on their Instagram channel. Followers will be asked to cast their vote for their favourite image. The image with the highest number of votes will be announced as the overall winner. 4 runners up will also be selected based on these votes.
  9. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.
  10. Seafood Scotland’s decision as to those able to take part and selection of winners/runners up is final.
  11. Seafood Scotland shall have the right, as its sole discretion and at any time, to change or modify these terms and conditions, such change shall be effective immediately upon posting to this webpage.
  12. Seafood Scotland also reserves the right to cancel the competition if circumstances arise outside of its control.
  13. Eligibility: Entrants must be over the age of 16 and employed within a hotel/pub/restaurant kitchen in Scotland. Proof of employment, age and identity may be required.
  14. All prizes are non-transferable to another date or individual and no cash or other alternative will be offered.
  15. Prizes are subject to availability and the prize suppliers’ terms and conditions.
  16. Confirmation of the prize will be made via DM in the first instance and telephone or email within 28 days of the closing date. If the winner cannot be contacted or does not claim the prize within 14 days of notification, we reserve the right to withdraw the prize from the winner and pick a replacement.
  17. Failure to respond and/or provide an address for delivery, or failure to meet the eligibility requirements may result in forfeiture of the prize.
  18. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram or any other social network. You are providing your information to Seafood Scotland and not to any other party. The information provided will be used in conjunction with the promoter’s Privacy Policy found at
  19. PR and marketing: By accepting the winning or runner up prize, each entrant agrees to take part in further PR and marketing activity required to boost the profile of the competition. This includes PR (media relations, press releases, images), marketing collateral and social content (sharing recipes and seafood images).
  20. The winner and all runners up are required to share one recipe and image created from each fish box delivery with Seafood Scotland for further promotional use (minimum of 3 recipes and 3 images to be provided).
  21. The winner and finalists will be contact by Joey Gartin at Clark Communications, Seafood Scotland’s appointed PR agency, to confirm further PR and marketing activity.

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