All posts tagged fish

Quayside of Whitby at National Fish and Chip Awards

Quayside of WhitbyYorkshire and the North East’s best fish and chip shop, Quayside of Whitby, is set to takeaway its biggest serving of titles at the National Fish & Chip Awards next week – as a finalist in three categories!

The champion chippie – which has already scooped regional winner in the ‘Independent Takeaway Fish and Chip Shop of the Year’ and is now up for the UK title – has also been nominated as finalist in the ‘Independent Restaurant of the Year’ and the ‘Marketing Innovation’ award categories of Seafish’s 2014 awards, which celebrates Britain’s top notch takeaways.

“It’s a nail biting wait to see what the judges will decide!” says Stuart Fusco, director and head chef at Quayside, part of the Fusco family firm that was set up more than 50 years ago. “But we believe our values of quality, tradition and sustainability will win though. Our passion for the product has made visits to the seaside for thousands of families extra special.”

Quayside has had to endure a rigorous judging process for the awards, with shop visits and presentations. The overall winners will be announced at a glittering ceremony in London on Wednesday January 22.

Cotswold Smokehouse Launches Gravadlax Trio Pack

gravadlaxArtisan smokehouse, Coln Valley, has launched the Trio of Gravadlax in time for Christmas.

With three varieties of gravadlax including beetroot, pesto and lemon & pepper, Coln Valley’s latest creation is expected to be a hit within the foodservice sector for its diverse range of flavours and ability to provide hotels and restaurants with a convenient luxury menu item.

Mark Osborne, Coln Valley’s Managing Director, comments: “As an artisan producer, we aim to provide the industry with a choice of contemporary flavours that push the boundaries of traditional products. We want to create food that inspires chefs and appeals to those who appreciate fine food. The Trio caters for both audiences and is likely to be a hit throughout the festive season and beyond.”

Cured using traditional techniques that have made the smokehouse one of the UK’s most well-respected traditional artisan producers, Coln Valley’s expanding gravadlax range is generating acclaim throughout the UK and abroad.

The Trio of Gravadlax launch follows the success of Coln Valley’s summer flavour, the Pimms Gravadlax, which first appeared at Wimbledon in 2010 and is now widely available following popular demand.

Respected by many world-class chefs for its flagship kiln-baked salmon, Coln Valley’s customers include premium London food halls and delicatessens throughout the UK. Online the Trio is listed at £14.50.

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Selfridges has unveiled plans for Project Ocean, an inspiring initiative that challenges the public to imagine a world with “no more fish in the sea”. Project Ocean is spearheaded by Selfridges Creative Director Alannah Weston, working in partnership with the Zoological Society of London (ZSL). Selfridges is collaborating with campaigners to use its trademark high-energy creative marketing approach to increase awareness, inspire changed consumer habits and raise funds. Running from now until the 12th June, the project is both a celebration of the oceans and a forum for conservationists to issue an urgent public wake-up call to address issues of sustainability, overfishing and marine protection.

Driven by the unthinkable prospect of the world’s major fisheries collapsing by 2050, the London store has given itself over to leading international marine protection campaigners and 22 environmental NGOs, as well high profile activists from the worlds of art, fashion, culinary arts, and entertainment.

Project Ocean will take over the store on a scale never before seen at Selfridges. From its iconic windows, façade and atrium, to The Wonder Room, foodhall and restaurants, the London store will transform itself in homage to the ocean. For five weeks, Selfridges’ Ultralounge will be the epicentre for Project Ocean activity, including world-class talks on the most pressing issues related to our oceans. There will be film screenings, NGO workshops, and Guerrilla Science for families. On Friday evenings, the Ultralounge will emerge as the Dive Bar, hosting musical acts and performances as a means to raising awareness and showcasing up and coming talent.

Project Ocean will culminate with the GLOBE World Ocean’s Day summit on 8 June, the United Nations-recognised global day of observance in celebration of our oceans and the vital impact it has on our lives. Held for the first time in a non-traditional, public location, GLOBE 2011 will welcome heads of state, ambassadors, dignitaries and MPs alongside NGOs and activist organisations to examine, workshop and revise The Common Fisheries Policy amongst others.

The project is designed to be visionary and solutions oriented but it unreservedly highlights the often-disturbing realities that threaten global marine life. To make the key themes more engaging to its 30,000 daily customers, Selfridges is injecting a high dose of style, fun and entertainment into the mix. From frogmen marching its hallowed aisles, to massive commissioned balloon installations by New York artist Jason Hackenwerth, to ‘No More Fish In The Sea?’ T-shirts by famed activist fashion designer Katharine Hamnett, there will be non-stop buzz to help convey the most pressing messages over the duration of Project Ocean.

Committed to its journey into implementing environmentally responsible practices, Selfridges has eliminated all endangered fish stocks across all their restaurants and food halls. To help consumers change their habits, a Project Ocean “Fish Guide” has been developed in partnership with the Marine Conservation Society (MCS) to identify which fish to eat and which to avoid, suggesting alternatives to those under threat. The guide is free and available in booklet format or via a more detailed phone app version, including recipes from participating chefs and a sustainability-minded restaurant guide compiled by Fish 2 Fork. Selfridges will continue to work long-term on implementing responsible sourcing policies in their stores as fish species’ sustainable status is updated and better understood.

As part of its commitment, Selfridges has sponsored the creation of a marine reserve in the Philippines on a unique double barrier reef, creating a safe haven for endangered fish. The public can help ZSL to help set up and support marine reserves around the world by donating to Project Ocean and purchasing bespoke Project Ocean ribbons, bracelets and access. A marine reserve manifesto developed by participating NGOs will encourage society to make their policy makers act to protect marine reserves on a long-term level.

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Folk singers Port Isaac’s Fisherman’s Friends – signed to Universal Music in a £1million deal last year – have been snapped up as the face of the Young’s fish brand in a multi-million pound ad deal.
The ten strong sea shanty collective have been netted by Young’s in their first commercial tie-up and will star in their TV ad campaign airing on 14th February.

The unique group who include fishermen John, Jeremy and Julian Brown as well as builders and shopkeepers rose to stardom last year when they signed to the same label as Lady Gaga and Take That.

They have been performing for locals in Port Isaac, Cornwall for the last fifteen years before being spotted by a record producer and given their big break. They have built up a huge following including celebrity fans JLS and Chris Evans.

The Fisherman’s Friends will be seen in the Young’s ad singing the famous ‘When the Boat Comes In’ song, featuring the lyrics “You shall have a fishy on a little dishy” and will be directed by Peter Cattaneo [The Full Monty and Southbank award winning comedy REV].

In this video, these 10 fisherman from Cornwall talk about music and their new found fame:


John Ross Jr Launches The Jewel Of The Smoked Salmon Crown

John Ross Jr (Aberdeen) has launched the Balmoral Fillet – smoked salmon’s pièce de résistance – to the general public.

Until now, the exclusive fillet cut of the smoked salmon has only been available to the trade however anyone can purchase it online at for £29.95.

Slow smoked over oak and beech wood chippings for up to 28 hours, the Balmoral Fillet is the crown of the fish and the most tender and succulent part. Prepared using time-honoured methods, the Balmoral Fillet provides a melt in the mouth experience that is expected to be a revelation for smoked salmon lovers throughout the world.

Chris Leigh, Director at John Ross Jr, comments: “This is one of life’s undiscovered gems and is guaranteed to make an impression. Best served in thin slices and sprinkled with black pepper and lemon juice, the Balmoral Fillet will appeal to anyone that wants to experience the finest cut of smoked salmon and we’re delighted to have created such a wonderful product.”

As holder of the Royal Warrant and supplier to world renowned hotels across the UK and 36 other countries, John Ross Jr is now an internationally recognised brand. Supplying the world’s most celebrated restaurants including Gary Rhodes’ Rhodes 24 and the Intercontinental Park in London, John Ross Jr has received international acclaim for its Scottish Smoked Scottish Salmon, gravadlax and other smoked fish, smoked meat and fresh fish and meat products.