THIS years’ Master Chefs of Great Britain annual lunch celebrated a 25-year partnership with the Scottish salmon industry.
Scottish Salmon Producers’ Organisation (SSPO) Shetland, which co-ordinates sponsorship of the event, was presented with an Outstanding Services Award from the Master Chefs to mark the anniversary.
The menu was designed and served by a team of Scotland’s young and aspiring chefs using Scotland’s finest ingredients, including Scottish salmon, which was voted ‘best farmed salmon in the world’ for the second consecutive time last year.
Scottish seafood chef Craig Millar prepared 44°C Shetland salmon supplied by Cooke Aquaculture (Scotland) from its operations in Shetland.
Collecting the award on behalf of the SSPO team, Sandison said: ‘Scottish salmon has made a regular appearance at the Master Chefs of Great Britain annual luncheon over the years due to its versatility, high quality and exceptional flavours.
‘Having traits such as these recognised by some of Britain’s best chefs has been useful to industry as it continues to drives sales forward, positioning Scottish salmon as a premium food in many markets at home and abroad.
‘The collaboration we have had with the Master Chefs of Great Britain spans many years and have been very fruitful with many great friendships established.
‘The work of the SSPO team at the Shetland office, in particular Anne-Lise Anderson, has made sure this relationship has worked well.’
The lunch relocates to a different UK venue every year, and this year’s was held at Prestonfield House in Edinburgh last month.
Picture: David Sandison (centre) with George McIvor (Master Chefs executive committee) and Clive Roberts (Master Chefs chairman)