Public Sector Chefs and Students Unite for Alaska Seafood Menu Development Day at West London College
The Chefs’ Forum brought together a talented line-up of public sector chefs and student chefs from West London College for an Alaska Seafood Menu Development Day, celebrating the versatility, sustainability, and premium quality of wild-caught Alaska seafood.
Hosted at the college’s state-of-the-art training kitchens, the collaborative event saw healthcare chefs, contract caterers, education chefs, and special guest lecturers join forces with the next generation of culinary talent to design and deliver a stunning seafood banquet. The dishes showcased the best of Alaska’s canned pink salmon, pollock, and yellowfin sole — each prepared with creativity, technical skill, and an eye for sustainable sourcing.
The day highlighted how wild, responsibly harvested Alaskan seafood can elevate menus across healthcare, education, and contract catering sectors. From NHS hospitals to care homes and hospitality groups, each chef demonstrated innovative applications for wild fish that meet nutritional, environmental, and cost considerations — without compromising on flavour.
What was on the Menu?
Mekhi Evans, Royal Free London, Head Chef
Wild Alaska Pink Salmon Biryani
Mekhi said
“Good fish tastes of where it comes from. Alaska’s cold waters give Wild Alaska tinned salmon from Essential Waitrose a freshness and richness you just don’t get elsewhere – Perfect in Pink Salmon Biryani, as we have created today, but also pates, salads and pasta – Such a great product!”
Keiko Urakawa, Roll with Keiko (NHS Masterclasses), Chef Patron
Pollock Karaage (Japanese-Style Fried Fish) made with Wild Alaska Pollock Fillets
Keiko said
“Wild Alaska Pollock makes incredible Karaage. Traditionally deep fried and moved around with wooden chopsticks, to ensure the oil is hot enough. The flavour is mild enough for comfort food but still naturally sweet. The Essential Waitrose range always of frozen Alaska seafood always offers great value and worked so well in today’s dish – Thank you for the opportunity to cook with it!”
Mathieu Eke, Yeovil Hospital, Head of Facilities
Poached Wild Alaska Pollock, Basil Mash, Wilted Greens, Grilled Isle of Wight Cherry Tomatoes, Saffron & Crayfish Beurre Blanc
“Wild Alaska Pollock works really well when poached. Cooking with wild fish is about respecting the ingredient. Alaska’s seafood producers apply the utmost of care at every stage, from fishing to processing and transportation and the fact that is is available from Waitrose is a testament to sustainable fishing practice. You can taste the purity in the Alaska Pollock and the basil mash, wilted greens, IoW cherry tomatoes, saffron and crayfish beurre blanc were the perfect accompaniments – An absolute pleasure to cook with Wild Alaska Pollock today!”
Derek James, Yeovil Hospital, Head Chef
Baked Wild Alaska Yellowfin Sole, Capers, Herby Couscous, Roasted Cherry Tomatoes
“If you’re learning to cook fish, start with Yellowfin sole. It’s forgiving, lean and naturally sweet. The Essentials pack at Waitrose is the one I reach for when I want to cook this healthy rainbow plate at home and it is such a hit with the patients at Yeovil Hospital.”
Kyla Bertrand, West London College, Chef Lecturer
Wild Alaska Salmon Agnolotti with Chive Butter Sauce and Peas
“Tinned salmon is having its renaissance. The wild Alaska version has depth and colour; it makes the simplest lunch feel decadent and great to know its available in Waitrose as part of the Essentials range. It was fantastic to make fresh pasta with the students today.”
Carniel Levy, Black Chefs Project, Head Chef
Alaska Salmon Scotch Egg with Curry Fennel and Scotch Bonnet Mayo
“I’ve always said the secret to good mid-week eating is store-cupboard fish. Tinned wild Alaska salmon at Waitrose is my go-to for fishcakes. Beautiful texture and a clean flavour, given a kick with scotch bonnet mayo – This dish is delicious at any time of the day!”
Sagar Desai, BaxterStorey, Head Chef Hospitality (PwC)
Wild Alaska Salmon with Chard Gem, Lemon, Late Season Tomatoes & Chive
“Wild Alaska salmon has that rich that’s grown in fast-moving waters. It’s flavourful enough to stand alone or as part of a refreshing dish like this one. This little mix would be great for the salad bar and is very popular at Baxter Storey.”
Ilona Tomza, Porthaven Care Home, NACC Care Chef of the Year 2025
Pistachio Crusted Wild Alaska Pollock Fillet
“Wild Alaska Pollock is one of the most underrated white fish. It takes seasoning brilliantly. The pistachio added some wonderful colour and texture to the dish and seasonal vegetables can be changed as the seasons progress – It was also great to cook with the students today.”
Exose Grant, Guest Chef Lecturer
Spiced Wild Alaska Yellowfin Sole en Papillote
“Wild Alaska Yellowfin sole really shines ‘en papillote’! The gentle steam locks in its sweetness and delicate texture. If you open the parchment at the table and you get that beautiful rush of aroma and a fine dining feel in any public sector setting!”
Nathan Henderson, Baxter Storey, Contract Catering
Alaska Pollock, Potato Fondant, Dill Emulsion, Beurre Blanc, Cabbage
Ayowale Fatoki, Great Ormond Street Hospital for Children, Catering Manager
Pan-Fried Wild Alaska Yellowfin Sole with Dill Plantain Croquettes, Spinach, Red Peppers & Lemon Capers Sauce
The development day not only showcased the culinary versatility of Alaska Seafood but also fostered invaluable mentorship between public sector professionals and student chefs at West London College. Together, they explored practical applications for Alaska’s sustainable species within high-volume catering environments, from hospitals and care homes to educational institutions and workplace restaurants.
As part of The Chefs’ Forum’s commitment to advancing public sector food, this event reinforced the message that sustainability, taste, and nutrition can work hand in hand.
Sarah Block, Northern Europe Marketing Representative for Alaksa Seafood, said:
“This collaboration perfectly illustrates how passionate chefs across healthcare, education, and contract catering are redefining what public sector food can be. Wild Alaska seafood offers the flavour, sustainability, and consistency that these chefs need to serve balanced, world-class meals every day.”
The day concluded with a celebratory banquet, where students and professionals proudly presented and shared their dishes, a true showcase of creativity, skill, and teamwork.
Revol classic French porcelain tableware kindly supplied the beautiful plates for the photoshoot.
Film & photography by Carlos Farinha @carlosclickuk
