With Covid and Brexit happening, will the lobster, langoustine and scallops landed from Scottish waters that were previously whisked off to London, Paris or Madrid now be gobbled up by locals? A great gastronomic opportunity or fish pie in the sky?
A discussion led by Donald Reid, chair of Slow Food Scotland with Pam Brunton, chef-proprietor of Inver restaurant in Argyll and The Good Food Guide Chef of the Year 2020 Guy Grieve, scallop diver and founder of The Ethical Shellfish Company Phil Taylor, policy officer for Open Seas, which campaigns for protecting the marine environment and champions sustainable fish and shellfish.
Free event. For additional information, click here. Event organised by Slow Food in the UK.
Event languages: EN