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Fish & Seafood

4th National Seafish Catering Competition

British catering students encouraged to enter seafish competition that highlights the use of lesser known species

Catering students from all over Britain have been invited to enter the 4th National Seafish Catering Competition.

The annual competition, which encourages students to concentrate on lesser-known species of seafood, is sponsored by the Sea Fish Industry Authority (Seafish) and organised by Grimsby College, Grimsby.

The competition, which is the only one of its kind, has increased in popularity since it was launched in 1997. To cater for this growth in interest, the competition now requires semi-finals. These semi-finals will take place at Cambridge Regional College, Cambridge and South Trafford College, Manchester on Tuesday 1 May 2001 with the final taking place on Monday 4 June 2001 at Grimsby College.

To enter, students are required to prepare a three course menu for 5 people that should feature a starter using preserved seafood which should be either cured, smoked, dried or pickled and a main course featuring ling, coley, pollack, catfish, huss, whiting, skate, megrim, dab or witch.

The only meal that does not have to contain seafood is dessert!

Howard Thomas, Seafish Trade Development Executive – Foodservice, said, “There are over 60 varieties of seafood available in the UK but consumers’ favourites when eating out are still Cod, Haddock and Prawns. By introducing young chefs to species like ling and huss we should see more of the lesser-known seafood species on restaurant menus in the future.”

Honorary guest judges for this year’s competition will include the highly respected Michelin chef Germain Schwab of Winteringham Fields Restaurant and Nigel Howarth of Northcote Manor.

The overall winners will receive an industrial placement at Germain’s Winteringham Fields Restaurant, Winteringham, near Scunthorpe (North Lincolnshire). Other prizes include a unique sculptured trophy, medals, certificates and a hand made carving board and knife.

The winners of last year’s competition were Jon Dunckley and Matt Gurnett from Cambridge Regional College

Applications need to be returned to Grimsby College by 23 February 2001.

The winner of a parallel Scottish competition held in Glasgow on 2nd May at Glasgow College of Food Technology organised by Seafood Scotland will automatically qualify for the finals at Grimsby. For further information on the competition organised by Seafood Scotland please contact Craig Morris at Seafood Scotland, on 0131 558 3331 or e-mail

For further information on Grimsby College please contact Katie Alsop – Press Officer, Grimsby College, Nuns Corner, Grimsby, N E Lincolnshire, DN34 5BQ or telephone (01472) 315552 or mobile 07768 708370.

15th February, 2001



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