Still time to enter: 2017 Restaurant of the Year competition

21 April 2017 by
Still time to enter: 2017 Restaurant of the Year competition

Seafish UK in association with The Caterer is inviting entries for the 2017 Restaurant of the Year competition.

The competition highlights the best use and knowledge of seafood, especially under-used products and is open to all restaurants in the UK which include fish and shellfish on their menus.

Restaurants do not have to have a standalone fish menu or exclusively offer fish and shellfish to be considered. Businesses are asked to focus on examples of excellent customer service, innovative ideas to drive sales of fish and shellfish, outstanding fish and shellfish promotional activity and evidence of varied species of fish and shellfish alongside sustainable policies and practices.

"I'm joining the judging panel this year and I will be looking for a restaurant at the top of its game."

With initial shortlisting taking place in May and the top 10 restaurants visited by a mystery shopper during July and August, now is the time to get your entry in.

Judges for the competition this year include Derek Marshall, chef-owner of Gamba in Glasgow (and the winner of the Restaurant of the Year competition in 2015), Alex Aitken, chef-patron of the Jetty restaurant (and winner of the Restaurant of the Year 2016), José Souto, chef-lecturer in Culinary Arts, Westminster Kingsway College; Calum Richardson, proprietor of the Bay Fish & Chips, Stonehaven, Aberdeenshire; restaurateur Will Smith; Giovanna Grossi, chief advisor on awards and quality assessment, AA Hotel Services; and Paul Hurren, managing director, Lusso, CH&Co Group.

The overall winner and two team members of their choice will be invited on an all-expenses paid study trip to Brixham, Devon, to learn about the catching, processing and supply of seafood, and will meet a range of key industry players and experience some of the world's freshest and finest seafood.

The winning restaurant will also receive a bespoke trophy and an individually designed seafood masterclass at Billingsgate Seafood Training School in London with a guest chef. Other prizes include vouchers to be redeemed against cookery equipment and signed copies of cookery books.

The deadline for entries is 12 May 2017 and entries can be submitted via

Questions regarding the competition can be sent to

Champion of sourcing: Alex Aikens at the Jetty, Dorset on sourcing the best produce >>

Restaurant of the Year competition names final top five >>

Chef profile: Derek Marshall of Gamba, Glasgow >>

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