Food service suppliers and hospitality operators were among the 14 award winners at the 2009 Seafood Awards ceremony at the London Marriott Grosvenor Square last week.
The awards were created in 2005 by Seafish, the organisation that works across all sectors of the seafood industry to promote good-quality, sustainable seafood, to recognise excellence in all areas of the industry - including fishermen, processors, wholesalers, seafood farmers, fish fryers, caterers, retailers and the import/export trade.
Brakes scooped the Best New Seafood Product Award (Whitefish) for its Cod, Smoked Haddock and Leek en Papillote which judges said was given a ‘dramatic flair' by being cooked in its parchment paper.
The Sustainable Futures Award went to M&J Seafoods for tackling the challenges of responsibly sourcing seafood and demonstrating dedication to sustainability through the support of MSC-certified products.
"This year we enhanced the number of categories that focus on sustainability to reflect the growing importance of environmental protection both to consumers and to those who work in seafood businesses," said Seafish chairman Charles Howeson.
"As an industry, we must continue to explore how best to balance the environmental, economic and social issues involved in organising supply to meet demand, while still managing stocks for the future."
Award-winning operators included the Captain's Galley Seafood Restaurant, Caithness, which was named Seafood Restaurant of the Year; Seafood Pub of the Year, the Swan Inn, Suffolk; Seafood Chef of the Year, Rob Green of Green's of Whitby, North Yorkshire; and the Hilton Hotel, Cardiff, which was judged to have the Best Independent Campaign for Seafood Fortnight.