A GROUP of Master Chefs of France visited the Scottish Salmon Company site in Loch Fyne this week as part of a trip highlighting Scotland’s food and drink sector.
Scottish salmon has been in demand in France under the Label Rouge brand for more than 20 years, and is one of the products of choice for the Master Chefs, an association founded to maintain and promote the culinary arts.
Craig Anderson, managing director of the Scottish Salmon Company, said: ‘Scottish salmon is globally renowned as the finest quality. We were delighted to welcome the Master Chefs of France to show them the dedication that goes into the healthy growth of our Label Rouge Scottish salmon.’
Scott Landsburgh, chief executive of Scottish Salmon Producers’ Organisation, said: ‘As Label Rouge Scottish salmon approaches its 25th anniversary, the ‘auld alliance’ with the Master Chefs of France continues to go from strength to strength.
‘These esteemed culinary masters work with the world’s best ingredients, and it’s a testament to our producers they choose to rely on Scottish salmon to meet their demands.
‘The industry’s commitment to produce the best fish possible is driving the success of Scottish salmon at home and in export markets, and is the reason why Scottish salmon firmly remains Scotland’s number one food export, year on year.’
Picture: Master Chefs of France visit the Scottish Salmon Company at Quarry Point, Furnace, Argyll and Bute