Seafood Scotland (SFS), the representative industry body in the country, succeeded in having its monkfish, langoustines and crab on the competition menu, to be held in Lyon, France, in January 2011.
SFS said it fought off stiff competition to win the bid, making it the first time in the history of the competition Scottish seafood will be represented.
“The Bocuse d’Or and the culinary heats will provide an excellent opportunity to raise the profile of Scotland as a supplier of high quality, sustainable seafood, and we hope to see a number of the world’s top chefs including it on their menus in the future,” said SFS CEO Libby Woodhatch.
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