Hotelympia looking hot for seafood sustainability
The Good Catch groups will be at Hotelympia, the catering sector's largest trade event, giving visitors easy access to sustainable seafood information and materials. Throughout the five-day show Good Catch will showcase ways in which to buy, serve and promote sustainable seafood options in your business.
Download a schedule of activity at Hotelympia (printable .pdf file)
Don't miss Raymond Blanc, O.B.E.
Admired by peers for his vision and innovation, Raymond is one of the UK chefs leading the way on seafood sustainability. Raymond will share his own top tips on sustainable seafood sourcing and put these into practice, cooking up a sustainable, seasonal seafood feast on the live stage.
Watch Raymond on Hotelympia's Live Stage - 2pm, Wednesday 3rd March.
www.raymondblanc.comWhat's on at the Good Catch stand? (Stand S2615)
Live cooking demonstrations with sustainable seafood from today's top kitchens...
Sun 28th Feb
12:00 - Alex Piludu, Fifteen Restaurant
with his signature sustainable Sea Bass & practical insights into cooking MSC-certified sustainable fish
Mon 1st Mar
11:30 - James Adams, Fifteen Restaurant
with his signature smoked herrings, and tips and advice on working with sustainable MSC species
14:30 - Terry Martin & Derek Lockett, M&J Seafood
demonstrate Champion Fish Filleting, preparing sustainable mackerel in 6 seconds!
Tues 2nd Mar
10:30 - Richard Ord, Colmans Restaurant
shares his experience as sustainability pioneer in the fish and chip sector
11:30 - Peter Weeden, Paternoster Chop House
showcases 'alternative species' for restaurant menus
14:30 - Caroline Bennett & her team at Moshi Moshi
roll stunning sushi dishes with sustainable seafood
Wed 3rd Mar
11:30 - Mark Baines, Fifteen Restaurant
with apprentice Fabian Phidd prepare freshly grilled mackerel and discuss seasonal, sustainable seafood
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