Welsh produce took centre stage at a St David’s Day London lunch celebrating seafood excellence, with the dishes created by top chefs.
Held at London boutique hotel L’Oscar, the celebration lunch was attended by a host of award-winning chefs, food writers and representatives from prestigious restaurants, including the Dorchester Hotel, Chotto Matte and One Aldwych.
They enjoyed a specially created menu featuring Welsh crab, lobster, mussels and scallops.
The event was instigated by the Wales Seafood Cluster. This Cywain-led project encourages collaborative working among companies and individuals in the seafood industry.
Nia Griffith, North Wales Seafood Cluster manager, said: “The lunch aimed to bring Welsh seafood to the attention of potential restaurant customers in the London area, and demonstrate its flavour, quality and versatility.”
Co-ordinated by the Chef’s Forum, the lunch was jointly hosted by the Wales Drinks Cluster, and the dishes were paired with beverages from Cluster members.
Assisting the chefs were catering and hospitality students from West London College, Central Bedfordshire College, Pembrokeshire College and Coleg Gwent, who have participated in Welsh Seafood Chef’s Academy sessions with the Welsh Seafood Cluster.
Richard Davies, executive chef of Calcot Manor, said: “Cooking with this level of quality makes my job easy, and the Welsh lobster ravioli were stunning.”
The event was billed as being ‘an opportunity for Welsh fishers to meet with prospective customers and discuss the attributes of Welsh seafood’.
Nerys Edwards of Pembrokeshire wholesaler Syren Shellfish said: “It was great seeing Welsh seafood displayed on such a prominent stage and prepared by such distinguished chefs.
“For me, it was a brilliant opportunity to network in the heart of London with representatives from high-end restaurants and eateries.”
This story was taken from the latest issue of Fishing News. For more up-to-date and in-depth reports on the UK and Irish commercial fishing sector, subscribe to Fishing News here or buy the latest single issue for just £3.30 here.