Raymond Blanc Cooking Live at Hotelympia 2010

03 March 2010

Raymond Blanc will be supporting the Marine Stewardship Council at this year's Hotelympia exhibition, to be held at Excel London from 28 February - 4 March 2010.

On Wednesday 3 March, Raymond will be cooking live on the Theatre Stage at 2pm.

Admired by peers for his vision and innovation, Raymond is one of the UK chefs leading the way on seafood sustainability. Raymond will share his own top tips on sustainable seafood sourcing and put these into practice, cooking up a sustainable, seasonal seafood feast on the live stage.

• Other attractions on the Good Catch stand (stand S2615) include:
• Chefs from Jamie Oliver’s Fifteen will prepare signature dishes using MSC certified fish*
• Head chef Peter Weeden of D&D’s Paternoster Chophouse will showcase ‘alternative species’ for restaurant menus*
• Sustainable sushi restaurant Moshi Moshi will create stunning sushi dishes with sustainable choices*
• Learn how to fillet with M&J Seafood’s master filleters  - Come and watch them on the block and learn how to prep a mackerel in 6 seconds!
• Top tips and practical advice – Come and get  top tips from Richard Ord, sustainability pioneer and owner of Coleman’s fish and chip restaurant – winners of the Good Catch’s Sustainability award at this year’s Fish and Chip of the Year awards. Tuesday 2nd March at 10:30am.

For more information on the exhibition and free tickets, visit the Hotelympia stand by clicking here

For more information on the Marine Stewardship Council and its work, visit their website by clicking here