The event explored key issues around sustainability, sourcing and menu development and featured cooking demos from high-profile chefs including: Adam Byatt, Jeremy Lee (chef-patron at Quo Vadis), and Chantelle Nicholson (Tredwells). Following the demo, there was a roundtable discussion on the key issues chefs face when cooking with fish, followed by a lunch cooked by Adam and his talented team.
With rising meat prices and consumers more health-focused than ever before, there’s never been a better time to put more fish on your menu A few years back red meat was regarded by chefs as the as the hero protein of their menus, but more recently the tide has turned, with seafood starting to take centre stage at some of the capital’s hottest new openings.
There are a number of reasons for this sea change. In today’s eating out environment, consumers have become more demanding about what they want from a restaurant and are increasingly seeking more interesting dishes. Where many chefs once regarded fish dishes as simply for those who didn’t want to eat meat they now see seafood as a way of introducing customers to new flavours and cooking techniques, often using the super fresh and seasonal nature of seafood as a hook.
