Two is­land busi­nesses short­listed in food awards

The Oban Times - - News -

THE THREE Chim­neys res­tau­rant by Dun­ve­gan, on the Isle of Skye, and Ninth Wave at Bru­ach Mhor, Fion­nphort, Isle of Mull, have been short­listed for the 2017 Seafood Res­tau­rant of the Year com­pe­ti­tion.

The award, pre­sented by Seafish and The Caterer, is de­signed to find the best restau­rants cook­ing and serv­ing de­li­cious seafood dishes.

Launched in 2015, the com­pe­ti­tion as­sesses restau­rants on the qual­ity of the seafood dishes they serve, their re­spon­si­ble sourc­ing poli­cies and their knowl­edge of fish and shell­fish species both front and back of house.

Pro­gress­ing to the next round of the com­pe­ti­tion, these top 10 restau­rants will be vis­ited dur­ing July and Au­gust by a mys­tery judge.

The 10 will be whit­tled down to a top five which will be fur­ther ap­praised by the judg­ing panel in early Septem­ber, with the over­all na­tional win­ner an­nounced at a pre­sen­ta­tion in Lon­don later in Septem­ber.

Along with a be­spoke tro­phy for their res­tau­rant, three mem­bers of the team from the win­ning res­tau­rant will be in­vited on an all- ex­pense paid study trip to Brix­ham, Devon, to fur­ther hone their knowl­edge re­gard­ing the catch­ing, pro­cess­ing and sup­ply of seafood.

‘ This trip will also pro­vide an op­por­tu­nity for the team to meet key in­dus­try play­ers and ex­pe­ri­ence some of the world’s fresh­est and tasti­est seafood.

Andy Gray, trade mar­ket­ing man­ager for Seafish, said: ‘ The Seafood Res­tau­rant of the Year com­pe­ti­tion pro­vides a fan­tas­tic op­por­tu­nity to show­case the wide range of restau­rants, pubs and cafés that are ex­celling in pro­vid­ing cus­tomers with top- qual­ity fish and shell­fish din­ing ex­pe­ri­ences.’

Alex Aitken, chef-pa­tron of The Jetty in Christchurch, Dorset, the 2016 win­ner, said: ‘ Win­ning the Seafood Res­tau­rant of the Year award in recog­ni­tion of the qual­ity of the food we serve and also for the care taken in re­spon­si­bly sourc­ing the fish and shell­fish we use, meant a lot to the whole team – es­pe­cially as the com­pe­ti­tion is judged and de­cided by our peers and in­dus­try ex­perts.’

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