Raymond Blanc has become an ambassador for Scottish seafood after a trip to the north-east of the country, arranged by Seafood Scotland, convinced him of the industry's improving sustainability.
Blanc enthused: "The Scottish government, scientists and fishermen are working together to monitor the fishing industry and, because of this balanced and practical approach, I can look forward to putting cod, haddock and monkfish back on my menu."
Accompanied by the head chef from his Oxfordshire restaurant Le Manoir aux Quat'Saisons, Gary Jones, and M&J Seafood's director of fish and seafood, Mike Berthet, Blanc visited shellfish, whitefish, herring and mackerel processing plants, boarded pelagic and whitefish vessels, and toured Peterhead market with fishermen.
This was followed by a presentation by the Scottish government and a dinner with the Scottish Skippers Scheme, set up to supply seafood of proven quality and provenance to UK restaurants through M&J Seafood.