What a catch: Scottish chefs compete for a major 'stage' in #PrideofPlate seafood competition.

Seafood Scotland is offering one lucky Scottish chef a stage with world-renowned chef, Roy Brett, at his restaurant, Ondine, in Edinburgh.

Chefs from across Scotland can showcase their culinary skills as they compete to win a stage with world-renowned chef Roy Brett at his distinguished seafood restaurant, Ondine in Edinburgh.

After a highly successful inaugural year, Seafood Scotland’s #PrideofPlate competition returns from 3rd-10th February, encouraging chefs to share a seafood dish of their creation on Seafood Scotland’s Instagram account @seafoodfromscotland in a bid to secure the work experience.

The winning chef will enjoy a career-boosting week-long stage at the two AA Rosette-holding Ondine, famed world over for its sensational seafood offerings. Chef Roy Brett will be on hand to help the winner enhance their seafood culinary skills whilst providing insight into the versatility of species which thrive in Scottish waters.

The #PrideofPlate competition opens on the 3rd of February as part of a wider campaign by Seafood Scotland which aims to connect Scottish chefs through an array of activities and bring together the supply chain within the catering and hospitality sector.

Clare Dean, trade marketing manager at Seafood Scotland, said: “We are delighted to bring back this competition for its second year. The competition will not only showcase the excellence of the produce from Scottish waters, but to continue to encourage chefs to learn more about the varied industry, nurture their talents and urge them to experiment and champion the seafood we as a country should be so proud of.

“The versatility of last year’s competition was inspiring, with locally caught lobster and delicious pork with shellfish, there was no shortage of imagination in both ingredients and cooking style. Entries were from right across the country, from the highlands and islands to Scotland’s biggest cities, the countryside and lochs. We look forward to seeing what this year’s entrants produce and hope they’ll be inspired to use more of Scotland’s wonderful seafood in their kitchens more often.”

Roy, Chef Patron at Ondine, said: “I believe it’s so important for new talent coming through to be given the opportunities to learn in a professional environment.

“2020 is set to be a huge year for the Scottish seafood industry as we celebrate the Year of Coasts and Waters. There’s no better time to enhance your skills and learn more about the exceptional produce on our doorstep.

“We’re delighted to offer this one-of-a-kind prize and look forward to seeing lots of interesting and creative award entries.”

Last year’s winner, Akshay Borges, impressed the public with a creative twist on the classic surf and turf dish to earn his stage in Michelin-starred seafood restaurant, Angler. He noted: “Winning the #PrideofPlate competition last year was undoubtedly a career highlight for me, and I really encourage all chefs to enter. I gained so many practical skills during my stage at Angler with Gary Foulkes. It was an incredible opportunity to learn more about the diversity and versatility of Scottish seafood as well as gain a behind-the-scenes look at how to run a very successful kitchen.”

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 the 10th of February. For full terms and conditions, please see below:

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 sponsored stage experience for a Scottish chef at the Ondine restaurant in Edinburgh. Date of the stage is to be agreed between the winning chef and chef proprietor, Roy Brett.
  2. Accommodation and travel to Edinburgh, will be provided for the winner up to a value of £650.
  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 Seafood Scotland goody bag.
  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. The entered image must be taken by a Scottish based working chef during the competition period, entries featuring staged professional photography will not be considered.
  8. Only one entry into the competition per chef/Instagram account
  9. Entry to the competition opens at 9am on Monday 3rd February and closes at 5pm on Monday 10th February 2020.
  10. 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.
  11. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.
  12. Seafood Scotland’s decision as to those able to take part and selection of winners/runners up is final.
  13. 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.
  14. Seafood Scotland also reserves the right to cancel the competition if circumstances arise outside of its control.
  15. Eligibility: Entrants must be over the age of 16 and employed within a hotel/pub/restaurant/catering or food service business kitchen in Scotland. Proof of employment, age and identity may be required.
  16. All prizes are non-transferable and no cash or other alternative will be offered.
  17. Prizes are subject to availability and the prize suppliers’ terms and conditions.
  18. 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.
  19. Failure to respond and/or provide an address for delivery, or failure to meet the eligibility requirements may result in forfeiture of the prize.
  20. 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 http://seafoodfromscotland.org/privacy-policy/
  21. 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).
  22. The winner and finalists will be contacted by Natasha Mahoney at Clark Communications, Seafood Scotland’s appointed PR agency, to confirm further PR and marketing activity.

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