Maralyn interviews Nicki Holmyard of Seafood Scotland on how its products were picked for Bocuse d'Or and how the wild fish is caught. We also shared some delicious samples.
All 24 chefs use the same basic components and apply their skill and creativity in their presentations.
You can discover more about Seafood Scotland at www.seafoodscotland.org.
This is a Where And What in the World Production by Maralyn D. Hill. We will be featuring some Seafood Scotland recipes
on http://whereandwhatintheworld.com.
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