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Fish & Seafood

4th National Seafish Catering Competition

SEAFOOD CATERING STUDENTS WIN PLACEMENT WITH DOUBLE MICHELIN STAR CHEF – GERMAIN SCHWAB

Students from Birmingham College of Food, Tourism and Creative Studies reeled in first prize at the National Seafish Cookery Competition, which was held today (4 June 2001) in Grimsby.

Jointly sponsored by the Sea Fish Industry Authority (Seafish), Grimsby Fish Merchants Association, Russums and Young’s Bluecrest Seafood Ltd, the competition is held and organised at Grimsby College.

As well as winning an opportunity of a lifetime placement at Germain Schwab’s Winteringham Fields Restaurant in North Lincolnshire, the winning team of Charlotte Barr (24 yrs) and David Hands (17 yrs) were presented with a voucher for Russums Catering Suppliers from Young’s Bluecrest Seafood Ltd.

Germain Schwab holds two Michelin stars, is a Master Chef of Great Britain, a Member of the Academy of Culinary Arts and Master Craftsman of the Craft Guild of Chefs. Over the last decade, he has also been awarded the Booker Prize for Best Chef & Best Restaurant, a Catey Award for Restaurant of the Year and Egon Ronay Guide Kitchen of the Year.

With around 60 varieties of seafood available in the UK, students were asked to prepare a menu consisting of seafood that is lesser known. The dishes had to feature a starter that contained preserved seafood which was either cured, smoked, dried or pickled and a main course featuring ling, coley, pollack, catfish, huss, whiting, skate, megrim, dab or witch.

With a menu of baked smoked haddock with a rarebit glaze, poached quails eggs and creamy curried leeks, followed by north sea skate with roasted fennel and a sweet and sour red wine sauce, the college netted first prize. 15th February, 2001

Judges including Eileen MacPhee of Seafish, Martyn Boyers of Grimsby Fish Merchants Association, Ed Davidson of Young’s Bluecrest and Germain Schwab, found it a tremendous challenge to choose a winner from the eight teams who competed in the final.

Eileen MacPhee, Seafish Food and Nutrition Adviser said, “All the students that competed today were of a great standard – in their preparation, cooking and presentation skills. The competitors knowledge and expertise of using seafood was outstanding. Seafish wishes the winners the best of luck with their future careers which are off to an excellent start due to the work placement with Germain Schwab.”

Ed Davidson, Foodservice Director of Young’s Bluecrest Seafood Ltd, said “We’re delighted to be involved with the National Seafish Cookery Competition which has already revealed so much new talent. Fish is a growth area in the catering sector and it is important that we invest in the chefs of tomorrow. Our own research shows that consumers want to see more fish choices on the menu and fish is perceived as being a lighter, healthier alternative to other sources of protein. It’s time to make the most of fish on our menus!”

The winning team also received a unique sculptured trophy, medals, certificates and a hand made carving board and knife. Second and third place in the competition were Southampton City College and Glenrothes College respectively.

Last years competition.

June 4th, 2001

 

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