On 24 May we welcomed the Master Chefs of Great Britain to our City Restaurant at College Green for their ultimate seafood masterclass.
Award-winning Master Chef Craig Millar from 16 Westend in Fife presented two 45-minute seafood masterclasses. He was joined by CEO and Founder of The Burnt Chef Project Kris Hall, Sustainable Seafood Advocate from The Marine Conservation Society Jack Clarke and Head of Trade Marketing – UK, Americas & New Markets at Seafood from Scotland, Adam Wing. Master Chefs Chairman George McIvor acted as MC.
George McIvor said “Our master class is a unique chance for student chefs to gain valuable insight not only into seafood cuisine but also the seafood and fishing industry in the UK as a whole. It is extremely rare to bring some of the UK’s top advocates for seafood together with an award-winning chef.”
Ryan Fernandes, catering and hospitality lecturer and Master Chef of Great Britain, said “The competition was an exciting and enriching day for my students, where they got to learn from one of the best seafood chefs in the country. We were very grateful to Craig Millar for coming all the way from Fife to teach the students all things seafood. The whole learning process was well linked and the students were totally engrossed by the inspirational cooking and conversation topics.”
You can find out more about Ryan, our resident Master Chef, and about Master Chefs of Great Britain.
