Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Blanc to promote sustainable Scottish seafood

17 December 2008 by
Blanc to promote sustainable Scottish seafood

Raymond Blanc has become an ambassador for Scottish seafood after a trip to the north-east of the country, arranged by Seafood Scotland, convinced him of the industry's improving sustainability.

Blanc enthused: "The Scottish government, scientists and fishermen are working together to monitor the fishing industry and, because of this balanced and practical approach, I can look forward to putting cod, haddock and monkfish back on my menu."

Accompanied by the head chef from his Oxfordshire restaurant Le Manoir aux Quat'Saisons, Gary Jones, and M&J Seafood's director of fish and seafood, Mike Berthet, Blanc visited shellfish, whitefish, herring and mackerel processing plants, boarded pelagic and whitefish vessels, and toured Peterhead market with fishermen.

This was followed by a presentation by the Scottish government and a dinner with the Scottish Skippers Scheme, set up to supply seafood of proven quality and provenance to UK restaurants through M&J Seafood.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!