Seafood Supper Clubs: Bringing the best in restaurant cooking to your kitchen!

In a bid to encourage more Scots to get fishy in the kitchen, and at the same time support the ailing Scottish seafood industry, Seafood Scotland have launched a series of virtual ‘Seafood Supper Clubs’, putting chefs and budding cooks together online to create restaurant quality seafood dishes at home. Foodies that are missing their favourite restaurants can use the treasured recipes gifted by notable Scottish chefs, along with step by step instructions and video content designed to make cooking seafood easy and accessible for all.


The first event, was hosted by Carina Contini, of Edinburgh’s Contini, The Scottish Café and Restaurant and Cannonball. The chef took a group of social media influencers through a ‘Date Night’ recipe for Baked Lemon Sole with spinach and cheddar.  The influencers, with a combined following of over 150,000 people, then shared the recipe, video and tips they have picked up with their audiences along with discount codes for local suppliers.  Consumers can also access the recipe materials directly here.

Four further Seafood Supper Clubs have been delivered in Glasgow, Dundee, Aberdeen and a second Edinburgh event. The final Supper Club will be regionally based around the West Coast in a couple of weeks’ time. The activity is on target to reach over 700,000 people through the influencer guests social followings.

Screengrab 1- Supper Clubs

The initiative is designed to provide market support for the seafood sector in Scotland, which is suffering greatly as a result of the current coronavirus pandemic.  With 80% of Scottish seafood usually destined for international markets the industry is hoping that people will take advantage of the increased availability of fresh Scottish seafood, now often available direct to the door through the many businesses that have taken up contactless home delivery, or via existing fishmongers and retailers.

Here are just a few quotes from some of the headline guests and chefs that have taken part:

Chef Craig Wilson (Aberdeen Supper Club): “ What a great night! Everyone did really well cooking along, and their dishes looked amazing. We made a simple but delicious recipe called Corn on the Cod, which  any level of home cook could master. That’s what this is all about- encouraging everyone to have a go at cooking fish themselves. We have amazing fish on our shores- let’s make the most of our World Class Scottish Seafood!”

Minister for Rural Affairs and the Natural Environment Mairi Gougeon MSP “We can all do our bit to support our fishing industry and seafood sector in Scotland by buying and consuming more fish and shellfish. The seafood supper clubs are a fantastic initiative and I was delighted to take part, the one key thing it highlighted to me was just how simple it is to cook and prepare fish at home, so my advice would be don’t feel intimidated! Our seafood in Scotland is the envy of the world and I would encourage everyone to give it a try or simply experiment a bit more at home. Not only is our seafood nutritious and versatile, by supporting your local fishmonger, mobile fish van or even buying more seafood at the supermarket you will also be playing a vital part in sustaining our seafood sector in Scotland.”

Jak O’Donnell “Scotland has the most wonderful seafood, and so many people shy away from cooking it at home because it seems difficult and complicated. But really, there are so many easy, quick recipes that make it a joy to cook and eat. Last night was brilliant. It was like getting into people’s homes to show them how best to make a healthy, delicious meal which only took four minutes to cook. The Scottish seafood industry is so important and we simply must go on supporting by buying and cooking local.”

Broadcaster Dougie Donnelly: “Last night’s supper club was brilliant – I can now add an easy and delicious fish recipe to my vast repertoire! We’re missing going to our favourite restaurants, so this was really enjoyable. I love Scottish seafood, it’s world class and it’s really important to support the industry.”

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