Bringing a Taste of the Hebrides to Tartan Week in New York
Bakkafrost Scotland helped bring a true taste of Scotland to the Big Apple this April, as the annual Tartan Week celebrations got underway in New York City.
Our Native Hebridean smoked salmon took centre stage at a special event hosted by Harris Gin, joined by Scotland’s first National Chef, Gary Maclean, and a 20-strong Gaelic choir — creating a memorable evening of food, culture, and celebration.
It was a fantastic opportunity to showcase Native Hebridean — our uniquely Scottish strain of salmon, originally descended from wild stock in North Uist. With guaranteed provenance and an unmistakable taste of the Hebrides, it’s a product that truly stands apart.
Tartan Week celebrates the enduring cultural ties between Scotland and the United States. With Gary Maclean in New York to shine a spotlight on the very best of Scottish cuisine, we were proud to be part of sharing that story with an international audience. The annual showcase plays a valuable role in developing overseas trade for Scottish produce, with the National Chef’s attendance jointly supported by Seafood Scotland.
