Seafood Restaurant of the Year Competition
Open to all UK restaurants, pubs, cafes, etc., this competition will seek out dining establishments demonstrating both excellent examples of the cooking and serving of fish and shellfish, and evidence of fish and shellfish knowledge both front and back of house.
Open to all UK restaurants that serve fish and shellfish, this competition will seek out restaurants demonstrating both excellent examples of the cooking and serving of fish and shellfish, and evidence of fish and shellfish knowledge both front and back of house.
The competition is now closed.
Find out more about the winners below.
Judges will be looking for clear evidence of sustainable produce, successful fish and shellfish promotion on menus, excellent levels of product knowledge, and examples of how younger customers are encouraged to eat fish and shellfish.
The five finalist restaurants will be invited on an all-expenses paid study trip to Brixham, Devon to learn about the catching, processing and supply of seafood from south west England to other parts of the UK.
In addition to a fantastic winner's trophy for the top restaurant, there will also be a range of other prizes up for grabs, including attendance at a seafood masterclass cookery course at Billingsgate Seafood Training School, prize vouchers to be redeemed against cookery equipment, and signed copies of cookery books.
The judging panel
The judging panel includes leading UK chefs:
John Campbell, chef and managing director at the newly opened The Woodspeen in Newbury, Berkshire
Atul Kochhar, chef and managing director of Benares Restaurant & Bar, London
Alfred Prasad, director cuisine and executive chef, Tamarind Collection and Zaika, London
Andre Garrett, executive head chef at Cliveden House in Taplow, Berkshire
Xavier Rousset, co-founder of Texture and 28°-50° restaurants in London.
Will Smith, owner of Arbutus and Wild Honey restaurants, London
Giovanna Grossi FIH, AA Hotel Services group area manager.
Judges will be looking for clear evidence of the responsible sourcing of sustainable raw ingredients, successful fish and shellfish promotion on menus, excellent levels of product knowledge, and examples of how customers are encouraged to eat fish and shellfish.
For further information about the competition please e-mail Andy Gray, Trade Marketing Manager, Seafish at firstname.lastname@example.org.
Looking for more information on the competition? Download the guides below to find out what's involved: