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As more and more restaurants source sustainable fish, the popularity of British tilapia continues to increase, as highlighted by its appearance on the menu at the Craft Guild of Chefs’ Graduate Awards luncheon this month.
Tilapia from Lincolnshire, supplied by The Fish Company through the award’s sponsor James Knight of Mayfair, was well received by the top chefs and media in attendance.
Steve Munkley, Vice Chair of the Craft Guild of Chefs and Executive Chef at the Royal Garden Hotel where the luncheon took place said: “We served the tilapia for the main course to 200 guests from throughout the hospitality and catering industry, including many chefs and got a great thumbs up for it. Personally I think it has a great flavour and texture and is excellent to work with both pan seared or grilled, which is why I added it the menu at the Royal Garden earlier this year.”
The fresh British tilapia produced by The Fish Company is 100% British and 100% traceable with proven provenance and fed on the best sustainable feed from Skrettings. Because of the use of sustainable feed and the production methods, The Fish Company’s systems are Net Fish protein producers. The tilapia are not hormone treated and are reared in bespoke closed recirculation systems which helps prevent disease and the need for antibiotics.
Adrian Hartley, Sales and Production Manager at The Fish Company said: “We are delighted that our British tilapia was chosen as the fish course for the Graduate Awards luncheon, and that it was thought of so highly. Schemes like those run by Sustain City and the Sustainable Restaurant Association, mean there is now a real focus on sourcing fresh sustainable fish like tilapia, which is rated 1 by the Marine Conservation Society and is just one of the reasons we are seeing a constant increase in demand.”
For more information on British tilapia and The Fish Company visit www.cookingtilapia.co.uk
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