26

Jun

PORTSMOUTH SEAFOOD FESTIVAL

Posted on June 26, 2017 by CJJ, CEO

PORTSMOUTH SEAFOOD FESTIVAL We have been on a number of outings this month including Go Fest - in Guildford, Go Fest in Manchester and this weekend - the launch of Portsmouth Seafood Festival.

I shot down to the coast and the 'very-easy-to-get-to Portsmouth... with Ron Peacham - our brilliant and talented blockman to work with the organizer - John Pryde - and the first ever festival for the town.  We had a fabulous time entertaining the crowds and working with some local chefs...

We kicked off proceedings on Saturday morning and with a sensational selection of locally caught fish supplied by Viviers, Ronnie went to work preparing the fish and I had the pleasure of cooking it.

Hake, plaice, Dover sole, brill, witch, wild seabass, crab, lobster and clams were our 'catch of the day'.  

We made some flavoursome shell and fish stock and used that to make a Seafood Bisque to poach our fish and clams in. We then went on to cook Smoked Hake served with a zingy Salsa Verde, Corbiere type fillets were stuffed with tomatoes, basil, pinenuts, spring onions and Parmesan. We also fried some fish, very simply, in butter and finished with chopped capers, lemon and sage - sizzling onto the plate... it was ready to serve.

Ronnie became out 'palate taster' for our cooking as we were not able to serve it to the public - there was plenty of fab fish to enjoy on site on the day.  He thoroughly enjoyed this and washed it down with some fantastic Prosecco.

The guest chefs included Gary Morton-Jones from The Fishermen's Kitchen - demonstrating bass with sea lettuce garnish and clams. He was promoting his brand now venture - fish and chips with a twist at the Fishermen's Kitchen - due to open in mid July.
Chef trainer - Chris Cook from Highbury college bought along two students and he demonstrated Sole Bonne Femme - a real classic - but proved it needs a revival.
John Atkins and Luke Emmess from Fullers - both joined us on stage to cook up a storm and prepared both hake and bass.
Last - but not least- we had Steve Donnelly from South Downs College cooking Bass with Pea and Asparagus Risotto.

Ronnie was very full and satisfied by the end of the weekend. We really enjoyed meeting everyone. 

Zwilling - J. Henkel loaned us equipment including knives and utensils.

All in all a top weekend and we made some fantastic new contacts - can't wait for next year... roll it out John

CJ Jackson



 

CJJ