The seminar by Westminster Kingsway College Chef Lecturers included in-depth presentations on what sustainability is, the issues that affect sustainability and how best a chef can work towards being sustainable in their choice of fish for the menu using examples of models of sustainable fishing practices in Alaska, North America. Westminster Kingsway College is an industry partner with Alaska Seafood in the UK.

As part of the seminar, students were able to take part in a fish preparation and identification presentation looking at over 50 species of fish and shellfish with a tasting session and recipes. The part funding of the seminar activities through Seafish has allowed students to be involved in a wide range of activities such as visits to Billingsgate Fish market, visit fishing ports, fish lectures and other fish and fishing activities.

The Seafish seminar was delivered by college chef lecturers Jose Souto, Allan Drummond, Ashley Spencer and Chris Basten, all specialists in the field of fish and seafood preparation.

Gary Hunter, head of culinary arts, hospitality and food and beverage service at Westminster Kingsway College, said: “Our College students found the seminar interesting and enlightening as well as a great way to see a wide selection of fish in one place and to see the differences in preparation, tastes and understand the sustainability issues that affect all of us. We are very grateful to Seafish for providing the some of the funding for these activities which will benefit staff and students at Westminster Kingsway College.”