King’s Lynn students learn at Billingsgate workshop

CWA students Callum Williams and Ben Lucker learn to fillet a variety of sea fish with Adam Whittle, from Billingsate and CWA lecturer Jonathan Boyall. ANL-151022-101605001

CWA students Callum Williams and Ben Lucker learn to fillet a variety of sea fish with Adam Whittle, from Billingsate and CWA lecturer Jonathan Boyall. ANL-151022-101605001

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Young budding chefs and students from local school academies in West Norfolk were treated to a seafish workshop by Billingsgate experts.

The Seafood Training School from the world-famous fish market in London, came to the College of West Anglia in Lynn on Thursday of last week.

As a celebration of the UK-wide Seafood Week, Adam Whittle, a fish trade specialist from the training school, offered expert advice to young people from King Edward VII (KES) Academy and King’s Lynn Academy (KLA).

Costs of the day were covered by ‘Seafish’, a Non-Departmental Public Body (NDPB) which represents the seafood industry.

Two workshops ran simultaneously throughout the morning session, with one offering fishmongering demonstrations from Mr. Whittle, followed by a taste-testing session where students got to try seafood items many had not tried before, including sea bass and calamari.

The teenagers were shown prepping techniques and the basics of preparing seafood from fresh in a hope that they will take their new-found knowledge home to parents and try this for themselves for family meal times.

Alongside this, the classroom workshop taught the young people the importance of buying quality products. Students watched clips from this week’s episode of the The Apprentice, where candidates visited Billingsgate to buy fish for their catering businesses.

Students then discussed the importance of quality in products and learnt the basics of sustainable fishing.

Claire Seymour, food technology at KES, said: “This has been a fantastic experience for our students. The workshop was very informative and the group really enjoyed the tasting session. I think we have all learnt something!”

Hayley Lockey, SENCo/food instructor at KLA, said: “This workshop has introduced a lot of new fish to the students and shown them the basic techniques to take home and cook these fish themselves.”

An afternoon session was also run for young trainee chefs who are working with local restaurants.

These students were again taught the prepping techniques by Mr. Whittle and also got to have a go themselves, to enhance their knowledge of prepping and cooking sustainable seafood.

Mel Groundsell, Director of Corporate Relations at Seafish said “The College of West Anglia have arranged a fantastic event, and we’re so pleased to be able to support them in this. We’d love to see people eating more seafood and experimenting with the range of tastes, and that starts with inspiring our young chefs.”

Jonathan Boyall, lecturer in hospitality oversaw the event at CWA, and said: “It was brilliant to have Adam Whittle at the college, leading workshops with our young people, and I’d like to extend our gratitude to Adam and the Seafish team for making this possible.

“Both the academies and trainee chefs enjoyed the experience and it is safe to say that everyone has learnt something from the demonstration workshops. It’s been a great way to celebrate Seafood week in Norfolk and something we hope to develop further in the future.”