How are they all caught?
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Events
This page features an overview of upcoming events and activity related to sustainable seafood and the culinary sector. This includes events organised by and featuring Good Catch - plus relevant external events.
(Note - External events are featured in good faith, we are unable to vet all mentioned entities and inclusion on this website does not constitute endorsement by the Good Catch project or groups).
** indicates events organised by Good Catch
Past events
Billingsgate School is offering chefs and those in the trade the opportunity to visit London's busiest Fish Market, Billingsgate. Groups will be taken around the Market from 06.15 - 08.00 to introduce them to the merchants and also give attendees an educational visit regarding species identification and quality assessment. Billingsgate regularly sells in excess of 120 different species on a daily basis and this is an opportunity to learn about the seasonality, sustainability and the differences between wild and farmed fish.
After a light breakfast, there will be a fishmongering demonstration, taking some of the best fish available that day from the Market. The session is designed to inspire those in the trade and encourage the use of the less well known species of fish around our shores.
If you would be interested in taking up the limited availability of free places, please contact the Billingsgate admin team:
info@seafoodtraining.org
0207 517 3548
** DEADLINE FOR ENTRIES IS 21 NOVEMBER 2011 **
This is a competition to find the UK’s most forward thinking restaurant or caterer for sustainable fish. The City of London Corporation has teamed up with Raymond Blanc, Sustainable Fish City, the Fishmongers' Company and SeaWeb's Seafood Choices as part of the prestigious Sustainable City Awards.
Announcing the competition Raymond said, “Good ethics should be part of everyday business. The focus of this year’s prestigious award is on sustainable fish. This is a chance for the restaurants and caterers of this country to shout about what they are doing to protect our precious marine resources, get rightful recognition and inspire others. We will be looking for entrants that set clear guidelines on what they will and will not serve and demonstrate passion for this subject.”
** DEADLINE FOR ENTRIES IS 21 NOVEMBER 2011 **
** REVISED DEADLINE FOR ENTRIES IS FRIDAY 28 OCTOBER **
From ‘mussel popcorn’ through to treacle-cured salmon, a chef’s seafood dishes can be the pinnacle of their menu. Today, the Marnie Stewardship Council launched a competition to find the best certified sustainable seafood recipe in the UK. Thousands of chefs in certified restaurants across the UK serve sustainable seafood on a daily basis. Now, the gauntlet has been thrown down to show the world just how good they are.
Hannah Arcaro, UK Foodservice Manager for the MSC says: “With over 120 fisheries across the world now certified, we know that there’s a wealth of delicious MSC recipes being cooked up in kitchens across the country and we want to know about them!
“We’re looking for an exciting and inspirational dish that tastes delicious. The winning recipe will be one that can be re-created by an experienced home cook in under an hour and use ingredients that are readily available to UK shoppers. That will mean the recipe can help to promote sustainably sourced seafood when dining out and at home."
** REVISED DEADLINE FOR ENTRIES IS FRIDAY 28 OCTOBER **
The day will be promoting a great selection of the 46 landed fish and shellfish species from the South West. With the fish in prime seasonal condition it is a great time to take a fresh look at current availability and get up to date information on sustainability.
We will offer you the chance to get down on the buzzing Billingsgate Market trading floor, quiz fishmongers and gain inspiration from our chefs, Darren Brown from Shellseekers and the South West Food & Drink team.
Running from 17th September to 2nd October and now in its tenth year, British Food Fortnight is the biggest national celebration of the diverse and delicious range of food that Britain produces. Hundreds of shops, pubs and restaurants take part every year with special menus and promotions, as do councils, markets, hospitals, tourism attractions, hotels and many more. The event is also an established date on the school calendar with hundreds of schools using it as an opportunity to teach children about food.
This Brixham festival of seafood and music is a great day out both to learn more about regional fisheries and to enjoy the music and the atmosphere. A fundraiser for the Fisherman's Mission, highlights of the day include sustainable seafood cooking demo's from leading chefs and the chance to hop aboard boats.
The Seafood Training Academy is pleased to announce that it will be hosting a FREE Training Conference and Open day on Tuesday 6th September 2011 (09:30 to 16:00), at the Humber Seafood Institute in Grimsby. Attendance is free of charge, but should be booked in advance.
The day will provide companies with the opportunity to meet the Academy Team and find out what's available to assist employers.
As well as presentations from Academy Partners and key people within the industry, after lunch there will be workshops taking place which demonstrate various seafood skills programmes such as Fish Frying, Filleting, Smoking and Quality Assessment.
Grimsby Institute will also host a discussion workshop on Lean Principles in the afternoon.
To reserve your place, please visit the Conference webpage (link below), download the Conference Leaflet and complete the booking form at the end of the leaflet. Send the completed booking form to the Academy Secretary, Debbie Fisher via email: fisherdj@grimsby.ac.uk or telephone: 01472 582400.
Be amazed by the speed, skill and accuracy of Britain’s top fishmongers as they compete across a range of categories for the coveted title of British Fish Craft Champion.
There will also be a series of talks and demonstrations on Saturday and Monday on how to buy, prepare and cook fish.
To be held in Cardiff Bay, Sunday 28th August
The Wildlife Trusts National Marine 'week' (actually a fortnight!) during August celebrates our seas and marine life. How about using this time to specially highlight sustainable fish options on your menu and help your customers discover the wide variety of seafood choices from around the UK's shores?!
The prestigious National Fish and Chip Awards competition celebrates the great British tradition of fish and chips and rewards outstanding businesses across a variety of award categories.
The Good Catch Award is part of the National Fish & Chip Awards, open to all UK takeaway fish and chip shops. The Good Catch Award recognises fish and chip shops that have shown initiative in improving the environmentally responsible practices of their business and the seafood that they buy, serve and promote. This award also aims to encourage further progress across the fish and chip sector by increasing awareness of sustainably sourced seafood and the practical support available to businesses.
This competition is organised by Seafish, and the Good Catch Award is sponsored by the Marine Conservation Society (MCS), the Marine Stewardship Council (MSC) and SeaWeb's Seafood Choices as part of the Good Catch project.
The deadline for entries is 29th JULY 2011….get your applications in now!
When: 6.15am-12.30pm, Wednesday 13th July
Where: Billingsgate Seafood Training School, London
How much: £25
Around 17% of the UK’s total fish catch is currently discarded because there is no market for it. 'Fishing for the Markets' is a Defra-funded project which is trying to find new ways of getting these unfamiliar and less-popular fish to market.
Chefs will start the day with a guided tour of Billingsgate Fish Market, find out more about the project, get hands-on experience of preparing some of the species in question, and of course taste them!
Book and find out more using the link below.
Any queries or extra information needed contact Adam Whittle on 07808 475 445 or aw@seafoodtraining.org
The Observer Food Monthly Awards celebrate the very best in British food and produce, from grassroots producers right up to the most renowned celebrity chefs. With a dedicated Best Ethical Restaurant category it’s a good opportunity for you to shout about all the great things you’re doing. Other categories include best independent local retailer, best food blog and food personality. The deadline for entries is Friday 24th June 2011.
Open to all hotels and accommodation providers in the UK the CHA awards celebrate the very best in environmental, sustainable and socially responsible performance and recognise the success of people and establishments in proving that green is good business.
See who this year's innovators are as the winners are announced in London - hopefully some fishy-ambassadors will be in top spot!
The UK Young Seafood Chef of the Year is the national competition for hospitality students to showcase their skills, techniques, flair and understanding of seafood. Contestants from colleges across the UK design and cook a seafood menu, using a variety of sustainable seafood options. This is a fantastic opportunity for young chefs to compete on a national platform and be judged by leading chefs - including Tom Aikens, Giorgio Alessio, James Mackenzie and Mitch Tonks.
There are four regional heats before the finalists then compete in here in Grimsby.
The Good Catch organisations are proud to be supporting this event and are running a workshop at each regional competition to help colleges further integrate seafood sustainability into their teaching and sourcing.
The Footprint Awards recognise contribution to sustainability and environmental excellence in the foodservice industry. See who this year's innovators are as the winners are announced in London - hopefully some fishy-ambassadors will be in top spot!
Join us for a fish-foray on the south coast on the 17th May and start your journey towards more sustainable seafood sourcing. The visit to the Marine Stewardship Council certified fishery in Hastings will start at 10am and include a tour of the fishery and a workshop during the morning, then finish after lunch.
The day will include:
- information on sustainability from leading conservation organisations
- a tasting of some 'underloved' species
- meeting the fishers who catch prime seafood in the English Channel
- learning about what it means to be Marine Stewardship Council (MSC) certified
- sharing experiences, challenges and solutions with other chefs and caterers
- a networking lunch at the MSC certified Webbe's Rock-a-Nore restaurant
In Hastings, fishing has been a longstanding family tradition for over a thousand years and the Marine Stewardship Council certification provides an independent sustainability assurance for the fishermen and those that buy their seafood.
Location: Webbe's Rock-a-Nore, Hastings
Date & Time: Tuesday 17th May, 10.00am - 2.30pm (approx)
Cost: £25 (inc. lunch)
Email us to reserve your place! info@goodcatch.org.uk
Join us for a trip to Mersea Island, Essex, to visit a fishery producing quality, local shellfish and learn about how oysters and other local fish are produced. There'll be a general focus on sustainability, with a special spotlight on shellfish. The day will include:
- a boat trip out on the water to see oysters growing,
- information on sustainability from leading conservation organisations,
- a tasting of some 'underloved' species,
- a networking lunch at The Company Shed,
- ... and of course the chance to taste the famous oysters (declared by the Romans as “the only good thing to come out of Britain")!
Expert speakers include Tom Pickerell, Director of the Shellfish Association of Great Britain, and Mersea oysterman Richard Haward. The Haward family have been growing oysters in the shallow creeks around Mersea Island since 1792 when William Haward sailed to deliver oysters to London’s Billingsgate Market, and have nurtured the same stretch of Salcott Creek for over 100 years, producing Colchester Native and, latterly, Gigas (rock) oysters.
Time: 8.30am - 2.00pm (approx)
Cost: £25
Email us to reserve your place! info@goodcatch.org.uk
The UK Young Seafood Chef of the Year is the national competition for hospitality students to showcase their skills, techniques, flair and understanding of seafood. Contestants from colleges across the UK design and cook a seafood menu, using a variety of sustainable seafood options. This is a fantastic opportunity for young chefs to compete on a national platform and be judged by leading chefs - including Tom Aikens, Giorgio Alessio, James Mackenzie and Mitch Tonks.
There are four regional heats - this one at Blackpool and the Fylde College - and the finalists then compete in Grimsby (May).
The Good Catch organisations are proud to be supporting this event and will be running a workshop at each regional competition to help colleges further integrate seafood sustainability into their teaching and sourcing.
Open to all hotels and accommodation providers in the UK the CHA awards celebrate the very best in environmental, sustainable and socially responsible performance and recognise the success of people and establishments in proving that green is good business.
If you've made some real progress on seafood sustainability categories you that could help you stand out from the crowd include:
Sustainable Food Award, Green Team, Green Champion and Green Marketing Initiative - plus you might want to nominate an outstanding provider for the Supplier Award.
The UK Young Seafood Chef of the Year is the national competition for hospitality students to showcase their skills, techniques, flair and understanding of seafood. Contestants from colleges across the UK design and cook a seafood menu, using a variety of sustainable seafood options. This is a fantastic opportunity for young chefs to compete on a national platform and be judged by leading chefs - including Tom Aikens, Giorgio Alessio, James Mackenzie and Mitch Tonks.
There are four regional heats - this one at Scarborough's Yorkshire Coast College - and the finalists then compete in Grimsby (May).
The Good Catch organisations are proud to be supporting this event and will be running a workshop at each regional competition to help colleges further integrate seafood sustainability into their teaching and sourcing.
The UK Young Seafood Chef of the Year is the national competition for hospitality students to showcase their skills, techniques, flair and understanding of seafood. Contestants from colleges across the UK design and cook a seafood menu, using a variety of sustainable seafood options. This is a fantastic opportunity for young chefs to compete on a national platform and be judged by leading chefs - including Tom Aikens, Giorgio Alessio, James Mackenzie and Mitch Tonks.
There are four regional heats - this one at City of Bristol College - and the finalists then compete in Grimsby (May).
The Good Catch organisations are proud to be supporting this event and will be running a workshop at each regional competition to help colleges further integrate seafood sustainability into their teaching and sourcing.
The UK Young Seafood Chef of the Year is the national competition for hospitality students to showcase their skills, techniques, flair and understanding of seafood. Contestants from colleges across the UK design and cook a seafood menu, using a variety of sustainable seafood options. This is a fantastic opportunity for young chefs to compete on a national platform and be judged by leading chefs - including Tom Aikens, Giorgio Alessio, James Mackenzie and Mitch Tonks.
There are four regional heats - this one at Norwich's City College - and the finalists then compete in Grimsby (May).
The Good Catch organisations are proud to be supporting this event and will be running a workshop at each regional competition to help colleges further integrate seafood sustainability into their teaching and sourcing.
The Footprint Awards recognise contribution to sustainability and environmental excellence in the foodservice industry. If you've made some real progress on seafood sustainability categories you that could help you stand out from the crowd include: Sustainable Sourcing Award, Consumer Engagement Award and Sustainable Use of Natural Resources Award (each costs £75 for your organisation to enter).
There are also two special (FREE to enter!) categories:
- the Special Achievement Award which recognises individuals who have gone that extra mile and made a special contribution to sustainability. Is there a special person in your team or amongst your suppliers who you'd like to nominate?
- The Community Vote Award can be nominated and voted for by anyone. Open to businesses large and small that have demonstrated commitment to sustainability this is a great opportunity to get nominated and shout about all your sustainability efforts to encourage your customers to vote for you.
Here's the link to take part in this award www.footprint-awards.com/awards/communityvote.php
Hosted at Billingsgate, this workshop will be of particular interest for businesses engaged in the Sustainable Fish City campaign. The day will start with an optional market tour and feature practical sustainability tips, an overview of MSC certification and a focus on using under-appreciated fish species.
A celebration of sustainable seafood, a great networking opportunity‚ and a good excuse to visit the largest UK fish market. The event offers commercial seafood buyers, chefs and journalists access to key players in the seafood world, who will be answering questions on current sustainable seafood sourcing. Tickets cost £35, which includes lunch and refreshments.
Hospitality 2011 is the year’s largest event for the hospitality and foodservice industry. The 3-day event includes business seminars and exhibitors in Food & Drink, Equipment, Interiors, Exteriors & Tableware and Technology. Register online for FREE tickets (£20 on the door).
The fish and chip shop winner of the Good Catch Award (sustainability) will be announced at an awards ceremony in London hosted by TV personality and food writer Jay Rayner. Look out for press to see who the winner is this year!
A workshop designed specifically for the Fish and Chip sector: featuring practical sustainability tips, a blind-tasting of alternative white-fish species and an overview of MSC certification.(Attendance by invite only).
Chefs including Heston Blumenthal, Hugh Fearnley-Whittngstall, Jamie Oliver, Arthur Potts-Dawson and Gordon Ramsay will all feature in a special series of fish-focused programmes looking at issues such as discards and shark-finning.
