Sustainable Fish Event at City of Bristol College Had Top Chefs Hooked!

City of Bristol College played host to The Chefs’ Forum yesterday which majored on Sustainable Fish.  The Chefs’ Forum is an exciting event that brings top chefs and local producers together as they showcase new techniques and share knowledge and experience within the catering industry.   The use of sustainable fish in cooking is key if we are to leave resources for future generations to eat fish.


During the event, Tim Glover from Fish2Fork talked about sustainable fishing and responsible sourcing and its importance in today’s industry.  The chefs were show what species they should be using like Anchovy, Herring and Mussels versus species to avoid like the European Eel, Skate and Rays.

Tim Glover said that he plans to make Bristol a sustainable fish city by the end of 2014.

Sustainable fish cookery demonstrations were performed for the guests by Michelin-starred chefs Sam Moody of The Bath Priory and Josh Eggleton of The Pony And Trap (Chew Magna).

Sam used Stream farm brown Trout from Taunton and Josh, hand-dived Scallops from Lyme Bay in Dorset.











College students also attended the event, helped create and serve canapés and a Champagne Taittinger reception. They also met some of the top connoisseurs in the restaurant industry.

The chefs involved have been recognised for their expertise in the food industry with prestigious accolades including Michelin Stars, AA Rosettes and Good Food Guide awards.

Josh Eggleton, Head Chef at the Michelin-starred Pony and Trap, comments: “These events enable us to involve College students and work towards creating great chefs for the future. It is our job to indentify and encourage the rising stars to ensure that creativity, talent and enthusiasm continues to flow through the catering industry.”

Other top chefs involved in the Chefs’ Forum include Michelin-Starred Richard Davies of The Manor House Hotel, recently featured on The Great British Menu, Chris Wicks, former Chef Patron of Bell’s Diner and Sam Moody from The Bath Priory.

Adrian Kirikmaa, Restaurant and Chef Manager at City of Bristol College, comments: “This event was an excellent opportunity for our students to meet and learn from industry experts who excel in the catering field as well as allowing us to showcase the excellent facilities we have here for our students.”