A velvet crab bisque with haddock and cod all the way from Orkney will be tempting worldwide palates this week when chef Alan Craigie takes to the kitchen at the International Food Exhibition in London.

The four day show, which opened on Sunday (March 18) attracts over 30,000 food and drink professionals from all over the world. To introduce them to the delights of the area's produce and services, Highlands and Islands Enterprise (HIE) has assisted companies from the region to attend the key event.

As part of this representation Scottish restaurant chef of the year Alan Craigie from The Creel restaurant at St Margaret's Hope on Orkney will be creating courses for a delicious menu using fresh, local produce. As well as a seafood bisque Alan intends to cook slow cooked shoulder of lamb with barley broth and prepare a selection of Orkney herring salads.

HIE's senior food and drink manager, Mark Georgeson, said: "By attending this event our producers will be able to gather market intelligence, chart industry trends, identify new product ideas, recognise potential partnerships or collaborations and in the longer term, improve business and management practices."