National seafood championship returns Published: 20 January, 2006
CATERING students from across the country are preparing for the forthcoming National Seafood Championship.
Organised by The Grimsby Institute of Further and Higher Education, in association with Young’s Bluecrest, Seafish and the Grimsby Fish Merchants Association, the competition has gone from strength to strength and is due to begin this year with the northern heat on April 3.
The competition is open to students enrolled on full-time catering courses or college based modern apprentices at colleges in Great Britain. Apart from encouraging students to develop their creative skills the competition aims to create an awareness of the opportunities that exist using lesser-known fish species in the UK.
Each of the teams, consisting of two student chefs, will be asked to prepare three fish dishes for six covers. The teams’ menus must include a shellfish soup, a cold starter using preserved sea fish and a main course using an under-utilised sea fish.
The grand final will once again be held at The Grimsby Institute, where a panel of industry judges including Mitchell Tonks, founder of Fishworks, will deliberate on the fine cuisine presented before them. Last year’s competition yielded a high quality of culinary creation with judge, Michelin Starred Germain Schwab, leaving the competition extremely impressed.
Two of Mr Tonks’restaurants in Marylebone and Chiswick were named ‘Best Fish Restaurant’ in the ITV London Restaurant Awards 2005, and nominated for ‘Best Food Chain’ by top restaurant critic Terry Durack, in The Independent on Sunday, November 2005.Printer friendly version Email this article to a friend Back Bookmark this