Akshay’s surf and turf dish, made up of locally caught lobster, scallops, pork and shellfish captured the imagination and taste buds of voters against fierce competition from chefs throughout Scotland. He wins a week-long stage with Michelin star chef, Gary Foulkes, at his restaurant, Angler, in London.
The competition, which was run via Seafood from Scotland’s Instagram account, asked professional chefs to share a proud seafood dish of their own creation. The campaign is part of Seafood Scotland’s ongoing work to increase the use of Scottish seafood on menus across Scotland.
Speaking about his win, Akshay said: “I have been working for 10 years in Shetland, which lands some of the freshest seafood in the whole of Scotland. The chance to work with a diverse range of Scottish seafood alongside a chef of Gary Foulkes’ ability will be a brilliant experience and will help take my cooking and organisational skills to the next level.
“Thank you so much to Seafood Scotland and to the Shetland community for all the support I’ve received. I am so chuffed and humbled that so many people voted for me.”
Four runners up from Orkney, North Uist, Edinburgh and Loch Lomond 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.
Clare Dean, trade marketing manager at Seafood from Scotland, said: “The #PrideofPlate competition was designed to attract and engage with chefs from all across Scotland. The response to the competition has been fantastic with entries from right across the country from small isles to rural countryside venues. We hope it has inspired chefs and will continue to drive creativity to expand the species they use and the seafood dishes they have on their menus.”
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, support challenges around distribution of seafood to rural tourist destinations to enable business growth and support the implementation of the Scottish Food Tourism Action Plan.