SEAFOOD Scotland are kicking off this year’s Seafood in Schools programme with an exciting and interactive anchor event at BrechinHigh Schoolon the 12th and 13th September.
Around 500 children will be taking part in this two day programme, with students from Brechin High School joined by pupils from all the local primary schools.
Attending the first day of the event is the Scottish Celebrity chef, Nick Nairn.
As the youngest ever Scot to receive a Michelin Star, even without any formal training, he is the perfect role model for the children.
Nick will be doing two cookery demonstrations, with budding chefs having the opportunity to copy his dishes, as well as gaining a unique insight into the intricacies and handiwork of the top chef.
Alexandria Hay, a former Grampian Chef of the Year will be cooking with pupils on day two.
Another fantastic foodie in attendance will be Iain R Spink with his Award Winning Original Smokies from Arbroath.
Iain has enjoyed unbridled success in increasing the profile of the Arbroath Smokie which are protected under the EC ‘Protected Geographical Indication’ status.
Iain is a real advocate for buying locally and supporting traditional foods and the children will be able to watch the centuries-old process of making a Smokie.
The children will attend four workshops to learn where seafood comes from, how it gets to their plates and why it is good to eat.
Handling and eating seafood are all part of the fun, and local fishmongers Stephens are lending a fish filleter for the event to demonstrate key skills.
A trixter bike in the playground, courtesy of the Fish For Health project, will help pupils calculate how much energy it takes to burn off a seafood meal.
A community event on the evening of the first day (1630 – 1830) will ensure that parents and guardians get an opportunity to take part in all the activity and fill up on seafood!
Most excitingly, is that Landward will be filming this event to be broadcasted in early October.
Landward have agreed that the local press should also be in attendance, to share such a fantastic opportunity with everyone in the area.
Cabinet Secretary for Rural Affairs and Environment, Richard Lochhead MSP, said: “Seafood in Schools is an excellent programme that will give many young people throughout the country the opportunity to learn about healthy Scottish seafood, where it comes from and why it is good for them.
“At the Brechin High School event pupils will have opportunities to handle, prepare and taste Scottish seafood. I’m sure that that the demonstrations from Nick Nairn will help inspire the youngsters to try new types of seafood and find out how delicious it can be.”
Steve Dempsey, the headmaster at Brechin High, commented: “This is a wonderful opportunity for pupils from the Brechin Cluster schools to gain an insight into the benefits of eating seafood as part of a healthy and balanced diet, and I am grateful to Seafood in Schools for organising the event.
“We are delighted to provide a stimulating learning experience that reflects the key features of the new Curriculum for Excellence.”
The Seafood in Schools project follows on from the success of last year’s pilot project, and is being rolled out nationally with funding from Scottish Government, SSPO, The Scottish Fishermen’s Trust and Seafish, and support from both the fishing and aquaculture industry.
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For further press enquiries please contact Martin Hunt (martin@tartansilk.co.uk) or on 0131 661 5212
Nicki Holmyard, Seafood in Schools manager, on 07711 272637
Notes to Editors:
Seafood in Schools is very grateful for product and in-kind support from the following companies for this event:
Macrae Edinburgh, Dawnfresh, Macrae Fraserburgh, International Fish Canners, Scottish Shellfish Marketing Group and David Ritchie.
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