View Full Version : Scottish seafood stars at Oxford event

Davie Tait
12th July 2012, 16:59

Thursday, 12 July 2012 09:37

A STARTER of Scottish langoustines and haddock in filo pastry, served with a shellfish bisque and crispy basil leaves, was enjoyed by 200 delegates at the Oxford Symposium on Food and Cookery (OSFC) last week.

The symposium took place at St Catherine's College and attracted some of the top names in food and cookery writing from all over the world – including Paul Levy, Sophie Grigson, Elizabeth Luard, Claudia Roden and Anissa Helou.

Rowley Leigh, chef patron of Le Café Anglais in London, created and prepared the fish course especially for the occasion and was highly complimentary about the seafood.

"The quality of the fish and langoustines was first class, which is vital when preparing a dish for discerning diners," he said.

The event was sponsored by Seafood Scotland, whose communications consultant, Nicki Holmyard, spoke to the gathered assembly before dinner, explaining how Scotland pays particular attention to sustainable and responsible harvesting of seafood and to delivering a high quality product.

"The Oxford Symposium is a well-regarded event with a delegate list that includes influential writers and opinion formers in the food world. It gave Seafood Scotland an excellent opportunity to introduce Scottish fish and shellfish, to help build its reputation, and to demonstrate the importance of the industry," she stated. "We now aim to bring some of the writers to Scotland to show them the industry in action."

Caroline Conran, who organised the dinner, was delighted to welcome Seafood Scotland as a sponsor. "The fish course was enjoyed by all and we were very pleased to hear about the efforts taken by Scottish fishermen to ensure a sustainable and guilt-free dinner," she said.