In a first of its kind collaboration, industry trade body Seafood Scotland and The Scotch Malt Whisky Society have joined together to put on seafood and whisky pairing events in Edinburgh and London, to show guests just what a good combination these two bed fellows make.

The Edinburgh lunch takes place on Tuesday 11th March at The Scotch Malt Whisky Societys Dining Room, 28 Queen Street, Edinburgh, and the London dinner on Wednesday 12th March at Boisdale of Bishopsgate, Swedeland Court, 202 Bishopsgate, London.

Seafood and whisky are two of Scotland best known exports, and our aim is to encourage more people from within the UK to enjoy them, both on their own and together,� explained Graham Young, head of Seafood Scotland. "By holding celebratory tutored tasting events in the two capitals with food service buyers, food writers, journalists and bloggers, we hope to get the message out far and wide".

Scottish seafood is worth more than �1 billion per year and is exported to more than 100 countries around the world. In 2012, seafood exports were estimated to be worth �600 million.

The booming Scotch whisky industry is now worth over �4.3 billion to the Scottish economy, a record high accounting for a quarter of the UK food and drink exports.

Joining guests at their tables to discuss the quality, sustainability and provenance of Scottish seafood, will be representatives from the Scottish fishing, processing and fish farming industries.

"We think its really important to get industry directly involved in these events, and for those at the heart of the business to share their experience and expertise with the media and seafood buyers. We've had a great response from all sectors, and are pleased that they are keen to get involved,"� said Graham Young.

The events pull together fine Scottish products with some serious talent behind them. Celebrated Scottish chef Mark Greenaway, who has twice represented Scotland on the BBC2 show Great British Menu, is working alongside James Freeman, head chef at The Scotch Malt Whisky Societys Dining Room for the Edinburgh event, and Neil Churchill, head chef at the Scottish restaurant and bar, Boisdale of Bishopsgate in London.

"Mark has created a menu that highlights the great variety of seafood available from Scottish waters, and each dish is paired with a hand-picked single cask whisky. He has focused on top quality ingredients and transformed them with modern techniques, to showcase fish and shellfish in exciting new ways"� said Graham Young.