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Published: April 16, 2010
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Forty-five companies have been shortlisted for the 2010 Scotland Food & Drink Excellence Awards.
A total of 218 entries were received, more than double the amount for 2009. The winners will be unveiled at an awards ceremony at Benromach Distillery in Forres on Thursday, 6th May.
Sponsored by Clydesdale Bank, the awards are jointly organised by RHASS and Scotland Food & Drink and are now in their 14th year. They form an important part of the Scottish Government's Year of Food & Drink and winning companies have reaped commercial awards from winning the accolade in the past.
Fish and Seafood entries that made the shortlist include:
* Pinneys of Scotland, part of the Seafood Company - The Cook Menu King Prawn Tikka Masala with baby spinach red pepper & chopped coriander
* Grieg Seafood Hjaltland UK Limited - Wildwaters Smoked Salmon range
* Sleepy Hollow Smokehouse - cold smoked salmon, hot smoked salmon, smoked Pollack
* Caithness Smokehouse - Smoked Mussels, Smoked Scallops, Hot and cold smoked salmon
source: www.scotlandfoodanddrink.org
Print
EmailForty-five companies have been shortlisted for the 2010 Scotland Food & Drink Excellence Awards.
A total of 218 entries were received, more than double the amount for 2009. The winners will be unveiled at an awards ceremony at Benromach Distillery in Forres on Thursday, 6th May.
Sponsored by Clydesdale Bank, the awards are jointly organised by RHASS and Scotland Food & Drink and are now in their 14th year. They form an important part of the Scottish Government's Year of Food & Drink and winning companies have reaped commercial awards from winning the accolade in the past.
Fish and Seafood entries that made the shortlist include:
* Pinneys of Scotland, part of the Seafood Company - The Cook Menu King Prawn Tikka Masala with baby spinach red pepper & chopped coriander
* Grieg Seafood Hjaltland UK Limited - Wildwaters Smoked Salmon range
* Sleepy Hollow Smokehouse - cold smoked salmon, hot smoked salmon, smoked Pollack
* Caithness Smokehouse - Smoked Mussels, Smoked Scallops, Hot and cold smoked salmon
source: www.scotlandfoodanddrink.org
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