Youngsters from around the country, including three Scottish colleges for the first time, competed to win the title of ‘Young Seafood Chef of the Year’. Celebrity chef Jean-Christophe Novelli led the panel of judges given the difficult task of identifying the UK’s next major talents.
The event was held at the Grimsby Institute and saw teams of young chefs from around the country take to the kitchens to prepare the dishes that led them to victory in the regional heats that have taken place around the UK in recent months.
The judging panel comprised Seafish representative, Nikki Hawkins; Serge Nolent, Head of Culinary for Youngs; Franck Pontais of Food Creations; and Jean-Christophe Novelli.
Finalists and winners
Nine different colleges made it to the final of the event, with merits given to the Grimsby Institute, City College Norwich, Bury College, West College Scotland and New College Lanarkshire. SRUC Elmwood, University College Birmingham and Preston College came in at 2nd, 3rd and 4th respectively, but South Essex College came out the overall winner.
All of the colleges received educational materials from Seafish.
Nikki Hawkins, Events Manager at Seafish, said:
“Seafish is committed to supporting the seafood industry for a sustainable and successful future. These chefs represent that future in an industry which sees us set a world leading example, and it’s great to see so many of them showcasing the amazing seafood that is available in the UK.”
Each of the nine teams produced a three course menu, which was served to the judges, sponsors and guests attending the event, as well as producing a set of courses for display. After the judge’s deliberations, the winning team was awarded their title and prizes by Jean-Christophe Novelli.
About Seafish
Seafish was founded in 1981 by an Act of Parliament and aims to support all sectors of the seafood industry for a sustainable, profitable future. It is the only pan-industry body offering services to all parts of the industry, from the start of the supply chain at catching and aquaculture; through processing, importers, exporters and distributors of seafood right through to restaurants and retailers.
Seafish is funded by a levy on the first sale of seafood landed in the UK. Its services are intended to support and improve the environmental sustainability, efficiency and cost-effectiveness of the industry, as well as promoting sustainably-sourced seafood. These services include technical research and development, responsible sourcing initiatives, economic consulting, market research, industry accreditation, safety training for fishermen and legislative advice.
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