Pic Alan Richardson Dundee Pix-AR.co.uk
Stuart Muir head chef of Harvey Nichols Forth Floor Restaurant, Edinburgh launched Seafood Week in Scotland. The aim of the UK wide celebration is to promote the benefits of eating seafood by highlighting the vast variety available, how good it is for you and how quick and easy it is to cook. New research indicates that, on average, Scots eat less than half (44.7%) the recommended minimum amount of seafood a week, compared with a UK average of 49.4%. The Week is supported by a range of special events, promotions and tasting activities including a £600 million holiday giveaway.