- Chef Roy Brett and CJ Jackson will help British chefs build fishmongering skills while at home.
- Following the popularity of last years’ classes among Scottish chefs, the second Fishmonger Masterclass series is open to chefs throughout the UK.
Seafood Scotland will kick off its second “Fishmongers Masterclass” series next week, with chefs from restaurants, hotels, colleges, and food services businesses encouraged to sign up to improve their seafood knowledge and skills for free while they wait to return to their professional kitchens. While last year the series was limited to chefs in Scotland, the classes are now open to chefs throughout the UK.
Following on the success of last year’s Fishmonger Masterclass series, which saw over 380 Scottish chefs attend, Chef Roy Brett has returned to host the tutorials led by CJ Jackson from The Seafood School at Billingsgate Market. New this year will be a “cook-off” between the chef and fishmonger, to showcase their favourite ways of using shellfish.
Last year’s attendees came from a huge variety of kitchens, from Michelin-starred restaurants to hotels and colleges. Feedback from the masterclasses showed they had increased their knowledge and skills around seafood. One chef noted at the end of a class: “Having been in hospitality for 40 years as a chef, it’s great to be still picking up new skills.”
Free to chefs with all levels of experience throughout the UK, the classes are aimed at furloughed chefs wanting to learn more about Scottish seafood and to get tips on preparing it. Each class will focus on a particular aspect of Scottish seafood, with the first class (24 March) focusing on premium species versus their more cost-effective counterparts. Subsequent lessons will look at shellfish (31 March) and the seasonality of Scottish seafood (7 April). Chefs can choose how many and which classes to attend based on their interests and skillset.
In addition to practical fishmongering tips, each class will also cover seasonality, sustainability, and what to look for when sourcing seafood. CJ Jackson will give tips on how to improve the margins on each fish by using as much as possible. She and Roy Brett will also be on hand to answer any questions from chefs.
Roy Brett said, “I’m looking forward to working with CJ again and helping chefs further develop their seafood skills. Whilst so many of us can’t be behind the pass, it’s important we try and make the most of the time our industry has found itself with. Last year’s classes were a great opportunity for us to share our knowledge and ensure chefs are aware of the incredible seafood landed right from our home shores.”
CJ Jackson added: “Many chefs have been waiting patiently for the hospitality sector to reopen over the past year and are keen to keep building on their knowledge in the meantime. These free masterclasses put on by Seafood Scotland will do just that. I’m very excited to work with top-quality Scottish landed products, and we’re thrilled to see so many chefs interested to learn more about using them in their kitchens. Last year, over 380 Scottish chefs joined us; it’s fantastic to see the rising interest in this subject among chefs throughout the UK.”
Clare Dean, Trade Marketing Manager at Seafood Scotland added: “At Seafood Scotland, we know how important chefs and the wider foodservice sector are to the seafood supply chain. They’re a key route to market for Scottish seafood and we hope this level of support will ensure the great quality seafood coming from Scotland remains accessible to consumers right across the UK.”
Chefs wishing to attend the masterclasses should register online at https://www.eventbrite.co.uk/e/seafood-from-scotland-fishmonger-masterclasses-2021-tickets-143125926499
