Chef Monica Galetti has been appointed the first-ever ambassador for Scottish seafood in a bid to encourage UK chefs to feature more of the product on their menus.
Galetti will lead the new ‘Sea the People’ campaign to encourage buyers, restaurant owners and chefs from across the UK to purchase and serve more seafood from Scotland by promoting its quality, flavour and versatility.
She is an advocate of premium, responsibly-sourced seafood and is calling for more of Scotland’s fish and shellfish, which she describes as “the best quality in the world,” to stay in the UK.
“I would love to see UK restaurants and retailers stocking more Scottish fish and shellfish – fished or farmed,” said Galetti. “At present around 80% is exported. We have a collective responsibility to introduce different species to consumers, in a way that encourages them to look beyond the familiar.”
Adam Wing, head of trade marketing for the UK, Americas and new markets at Seafood from Scotland, said: “As a chef and restaurateur, Monica is in an ideal position to encourage young chefs and buyers to take a closer look at what we can offer and to help them appreciate the effort that goes into producing such high-quality fish and shellfish.”
Seafood from Scotland has created a new information hub for the campaign, which includes clips from Galetti’s experiences in Scotland, a video interview on why she got involved in the campaign and seafood recipes for chefs to try out themselves.
Galetti has spent time travelling around Scotland’s coastal communities, meeting and forming professional relationships with those who work in the Scottish seafood industry.
She described the campaign as “vital” because “the Scottish seafood industry depends on these men and women to maintain and grow its premium status”.
“I am in awe of their knowledge and skills, and their commitment to provenance at every stage of the supply chain,” she said.
Wing added: “Monica Galetti is the perfect person to champion our efforts because she genuinely believes in the quality of Scottish seafood and the commitment of the people who produce it.
“She has an ability to find a connection with everyone she meets, and really listens to their stories. She wants to keep learning and it shows.”
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