Seafood from Scotland has hosted a virtual oysters and cocktails pairing for industry partners and media in the UK and North America.
In partnership with distillers, Arbikie, the evening was created to replace the ‘Spirit of Seafood’ industry dinners usually hosted at the A Club during the Edinburgh fringe festival.
Clare MacDougall, head of trade and marketing (UK and North America) at Seafood Scotland, hosted the event. “It’s never been more important to support Scottish food and drink than now,” she said.
“The industry has faced its most challenging year yet and it’s vital that we continue in our mission to inspire and engage media, trade, chefs and the culinary stars of tomorrow by demonstrating the sheer versatility of Scotland’s seafood,” she added.
Prior to the event, guests received a delivery of Loch Fyne oysters alongside a selection of Arbikie spirits. Loch Fyne sales director, Simon Briggs, was on hand to discuss the provenance and flavours of his products, while shucker and oyster sommelier Patrick McMurray (‘Shucker Paddy’) gave guests a lesson in shucking from his kitchen in Toronto.
Iain Stirling, director at Arbikie Highland Estate, introduced the Scottish spirits while mixologist, Steven Aitken, hosted a step by step guide to creating a classic vesper martini.