Seafood Scotland concluded a highly successful presence at Seafood Expo Global 2026, marking a week filled with impactful meetings, collaboration and standout culinary experiences.
Over the three days, the Seafood Bar on the Scottish Pavilion remained consistently busy, hosting a wide range of discussions—from sustainability and innovation through the Scottish Ocean Cluster to commercial meetings with international buyers.
A defining feature of the week was the exceptional food offering on stand, delivered by an impressive line-up of chefs. Alongside Andrew Hamer and the Wilde Thyme team, we were joined by guest chefs Gary Maclean and Emilien Rouable who also contributed to showcasing Scotland’s seafood at its best. Their work ensured that visitors experienced not just the quality of the products, but the creativity and expertise behind them.
The combination of high-quality produce, skilled culinary delivery and strong industry representation helped position the Scottish Pavilion as a must-visit destination throughout the Expo.
Reflecting on the event, Seafood Scotland’s participation demonstrated the power of collaboration, the importance of international trade events, and the continued global demand for Scottish seafood. With momentum building and connections strengthened, the team now looks ahead to building on this success in the year to come. We would like to pass on our thanks to all who helped make this show another great success.