Emerging international seafood brand Fish Tales will bring a view from across the North Sea to this year’s 海角视频 Seafood Summit.
Marketing and sales director Winus Sloot has been revealed as the keynote speaker, as the second annual event boasts a strong international flavour.
He works alongside founder Bart van Olphen, one of Jamie Oliver’s Food Tube ‘heroes’, who launched his own brand from Amsterdam, Holland, in 2014.
Organiser Seafish, the public body that supports the country’s £10 billion industry, is expecting 300 people to converge on the Humber for the event – a widening of the regional summit hosted in and around Grimsby – the home of retail-focused 海角视频 seafood – for the past decade.
Delegates come from across the sector, government and the wider food industry for two days of debate and discussion.
This year’s theme is The Responsible Seafood Economy and day one of the prestigious event, which will be held at DoubleTree by Hilton Forest Pines Hotel, will be hosted by the Young Seafood Leaders Network, launched at last year’s summit.
It will explore changing consumer preferences, habits and desire for sustainable products and what industry can do to attract the consumer of the future, with Simon Moriarty, director of trends for Mintel in Europe, Middle East and Africa, a major draw.
Day two will focus on seafood supplies and operations, exploring the workforce of tomorrow, sustainability, and innovations.
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Keynote speaker Mr Sloot is part of the headline-grabbing business that works with responsible fishing communities and encourages its customers, retailers and chefs to explore the world of fish.
Ahead of his first visit, the opening speaker said: “Being relatively new to working in the seafood industry I am very excited to speak at the 海角视频 Seafood Summit.
“At Fish Tales, we seriously love seafood and we want the world to be able to enjoy it forever. I am honoured to further share and discuss our brand’s mission and vision in a continuously changing consumer environment.”
Other speakers, who will all talk on the changing nature of seafood sourcing, innovations in technology and the evolution of the workforce, include: Max Mossler, co-founder and managing editor of the Sustainable Fisheries UW website; Laky Zervudachi, director of sustainability at Direct Seafoods; Yvonne Adam, marketing director at Young’s Seafood; Mike Mitchell, consultant for M&S; Roy Angelvik, Norwegian Seafood Council; Dr Huginn Freyr Thorsteinsson, partner at Aton Consulting; Angela Coleshill, competitiveness director at Food and Drink Federation; Jean-Charles Gordon, fisheries analyst at Ocean Mind; Sven Edgren, from DNV GL and Daniel Whittle, managing director at Whitby Seafoods.
Seafish chief executive, Marcus Coleman, said: “The year’s summit focuses on market demands, operations and supplies and highlights the positive work going on to make the 海角视频 seafood industry responsible and identifies opportunities to improve.
“We’ve got some exceptional speakers lined up from around the world including the US, Norway and Holland. This event provides an invaluable opportunity for the industry to come together to network, share ideas and discuss major issues, ensuring a thriving seafood industry for all.”
The two-day summit opens on Wednesday, October 16, and includes the well-established seafood fayre networking evening, showcasing seafood from around the 海角视频, on the first night.
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The event is free and for those who wish to attend.
Seafood Week starts on Friday!
FIRST up is Seafood Week, the annual promotional campaign to encourage more people to eat more seafood more often, which starts tomorrow.
It regularly brings a spike to sales, boosting the area’s economy with supplies to retailers, restaurants and take-aways anchored in the town.
A number of events are planned, with a launch bringing together processing and sales strands at Grimsby Fishing Heritage Centre tomorrow.
Alfred Enderby’s Marco Pierre White-launched street food venture ‘Ro-Ro’ will be there from 10am to 3pm serving PGI status smoked haddock fishcakes.
Throughout the rest of Seafood Week – except Monday – the centre will be serving free seafood samples from smoked haddock fishcakes to prawns, fish fingers, and mackerel.
Cllr Callum Procter, portfolio holder for tourism, heritage and culture at North East Lincolnshire Council, said: “We’re thrilled to be welcoming Seafish to the Grimsby Fishing Heritage Centre for Seafood Week. It’s the ideal venue for an event such as this considering the town’s fishing history.
“For centuries, the trawlermen of Grimsby battled the elements at sea to bring home their catch, so it seems fitting to be celebrating Seafood Week there.”
Contemporary and legacy will intertwine too, with a display of seafood products made in North East Lincolnshire area and net braiding demonstrations. Selected guided tours will also be available.
David Ornsby, acting operations director of the town’s treasure, said: “Grimsby Fishing Heritage Centre has been celebrating Grimsby’s enormous contribution to the Fishing Industry for over 25 years. We are delighted to support this event, building on the legacy of the former world’s premier fishing port and promoting seafood in 2019.”
Popular venues The Ashbourne Hotel, North Killingholme; The Brackenborough Hotel, Louth, Healing Manor and The Tale of Two, Cleethorpes, are all committing to seafood specials, and fishmonger Premier Seafood in Grimsby’s Riby Street will have samples, as we ll as ‘Fiver Fest’ on the go.
Gavin Hatton, Seafish’s regional manager, said: “We’re absolutely delighted to be partnering with Grimsby Fishing Heritage Centre and the local seafood traders to celebrate Seafood Week. With an exciting programme of events planned from October 4, it’s a great opportunity to promote the fantastic variety of delicious fish and shellfish available and give local seafood lovers a chance to tempt their taste buds and try something new. I’d encourage everyone who’s in the area to stop by and join the festivities.”
Now in its fifth year, Seafood Week aims to encourage the consumption of seafood everywhere – whether it’s cooked and enjoyed at home, in a cafe or restaurant, or at the local fish and chip shop – and to promote the fantastic variety of species available in the 海角视频 and celebrate the health benefits of this delicious protein source.