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Fish & Seafood

National Sea Fish Catering Competition

Launched in 1999 and in its second year, this challenging event is sponsored by the Sea Fish Industry Authority and is held and organised by Grimsby College.

The competition’s aim is to heighten the awareness of lesser-known fish species together with encouraging creativity amongst Britain’s caterers of the future.

Open to full time students enrolled in colleges throughout the UK, competition entrants are being asked to create a three-course menu featuring fish such as ling, pollack, skate, coley and catfish. The only dish that does not have to include fish is dessert!

 Mick Cooper, Hospitality Manager at Grimsby college said: “This is a fantastic opportunity for catering students. As well as encouraging them to use their imagination with one of Britain’s most versatile ingredients – fish - it provides students with the experience of competing in a professional arena.”

Eight finalists will be chosen from the entries and notified by 12 May 2000. Finalists will be required to attend the final at Grimsby College on 5 June 2000, to prepare, cook and present their menus to a panel of judges and guests from local government and media.

Judges this year will include Eileen MacPhee from Seafish and Germain Schwab, a two-star Michelin chef and owner of Winteringhamfields restaurant in Lincolnshire.

The winning team will receive a unique teak sculptured trophy together with a week-long placement at Winteringhamfields, medals, certificates, and hand-made catering equipment.

For further information on the competition and an official entry form please contact Mick Cooper, Curriculum Manager for Hospitality at Grimsby College, Nuns Corner, Grimsby, N E Lincolnshire, DN34 5BQ or telephone (01472) 311222.

6th April 2000



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