Pub chefs gear up for seafood week

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Related tags: Seafood, Pub company, Food, Restaurant

Pub operators and top chefs are getting involved in this year's Seafood Week in October. Marston's Pub Company and chefs and food writers including...

Pub operators and top chefs are getting involved in this year's Seafood Week

in October.

Marston's Pub Company and chefs and food writers including Hugh

Fearnley-Whittingstall, Tom Parker Bowles, Nick Nairn and Brian Turner are

supporting the campaign which runs from the 5 to 12 October.

Hugh Fearnley-Whittingstall, who is supporting the campaign for the first

time, said: "Without fish and shellfish, I'd feel pretty bereft in the

kitchen. I eat seafood several times a week and many of my failsafe,

ready-in-20-minutes weekday suppers are based on fish simply fried, grilled

or roasted. I am endlessly inspired by the enormous variety of edible

creatures that swim in our seas."

Major UK-wide hotel chain, Macdonald Hotels has also signed up as a partner

Seafood Week is now in its seventh year and is run by UK industry body

Seafish. For the second year running, '2 a week' is the theme, encouraging

everybody to eat the recommended two portions a week, as recommended by the

Food Standards Agency.

Chris Stevens, commercial manager of Seafish said: "We've had a fabulous

response from restaurants, bars and retailers across the UK, who all

recognise the many benefits that taking part can bring. Seafood Week is an

excellent way of raising awareness of the many different varieties of

seafood available and has proven to increase sales."

For further information or to sign up to Seafood Week log onto

www.seafoodweek.co.uk

Related topics: Chefs

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