langoustine

SAGB’s Langoustine Event at Billingsgate

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The Big Prawn Company was delighted to attend a Langoustine promotion event by the Shellfish Association of Great Britain held at the Billingsgate Seafood School.

Learning about UK Langoustine

The event started with a talk from Mike Warner regarding SAGB’S Shellfish Promotion Project, which is focusing on increasing the awareness of shellfish in the UK. He discussed through the previous events held by SAGB and their success, langoustine fritterfrom spider crabs to cuttlefish. This promotion project aims to increase this country’s consumption of seafood by using a network of chefs, restaurants and connecting them with UK suppliers and fisherman. This langoustine event highlighted the incredible work by Jimmy Buchan at The Amity Fish Co in improving langoustine fishery methods with a unique and innovative trawling rig that improves that catch and the sustainability.

Cooking with Langoustines

Following the presentations by SAGB and Amity Fish Co, it was time to head to the kitchen. We were joined by incredible chefs who taught us tips and tricks with langoustine. CJ Jackson, the CEO of Billingsgate Seafood School, taught was about simple yet bold flavours with langoustine from simply steaming them to a provencal style sauce with pasta. Renowned chefs, Cyrus Todiwala (Cafe Spice Namaste) and Stephane Delourme (Head Chef at Stein’s Seafood Restaurant) cooked up a storm of langoustine dishes. From peri peri langoustines to langoustine and crayfish fritters, we were treated with the diversity and versatility of this delicious seafood.

We were very honoured to be part of this event with led to some potentially exciting prospects for us at Big Prawn

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