Guests had the chance to meet, taste, and discuss the products and provenance of various producers. They also enjoyed three masterclasses throughout the day on a rolling programme:

• Balfegó Blue Fin Tuna, the world leader in Blue Fin Tuna, provided a hand carving and presentation techniques session
• Edu Torres, the head of ‘Molino Roca’, shared his skills on how to cook the perfect rice, paella style
• The Hispamare team presented how to cook the perfect prawn and showcased its range of wild prawns, carpaccio, and other seafood

David Menendez, managing director of Mevalco, commented: “This is our second ‘local to local’ event which gives our customers a unique insight into new products and Spanish cooking techniques from our hugely talented guest chefs. The day was a huge success and all our customers left with a big smile on their faces, so we are absolutely delighted.

“Both chefs and consumers want high quality and sustainable seafood that has been sourced and grown in a sustainable way to preserve fishing stocks – it is the right way to do business. We’re proud to offer the very finest, freshest seafood in the world.”