The workshop is designed to give caterers tips and advice on sustainable seafood. It will include a tasting of alternative and underutilised fish species, an interactive preparation session with the master filleter from the Billingsgate Seafood Training School and a fish lunch at the pop-up roof terrace restaurant.
The event is a collaboration between Sustain's London network Ethical Eats, the Good Catch information project and the Sustainable Fish City London campaign.
It also includes an optional tour of the fish market at Billingsgate which will show chefs how to buy the most sustainable options in their budget. The 'buying experience' costs extra while there are discounts of the workshop fee for Sustainable Restaurant Association (SRA) members, London Food Link members and Food Legacy signatories.