FREE TRAINING

25th & 26th April 2006

Want to train or re-train for a job in the seafood industry?

Turned on by seafood? Keen and enthusiastic?

Determined to succeed?

If the answer to all of the above is YES, then read on...........

Seafish has up to funding available for sucessful applicants to undertake an agreed programme of training, during 2005.

The simple aim of these scholarships is to help individuals and businesses develop themselves and their staff using tailor made training packages delivered by Billingsgate Seafood Training School . Basically, a free training package can be designed specifically for you up to the value of £1000 if you can put forward a strong case which is approved and agreed by Seafish.

This may include:

Fishmongering Skills, Knife Skills Training, Seafood Quality Assessment, Food Hygiene, Health & Safety, HAACP, Computer Skills;

+many more training opportunities.

APPLY NOW!!

To download the Seafish application form as a word document please click here.

Successful scholarship students Autumn 2005
Left to right: Sarah Phillipson, Sean Jackson, Jamie Stuart McCall, Barry O’Toole, Alessandro Canale, Ishmael Robinson, Steve Whiting.

Case Study: Scholarship Autumn 2005

Seafish Scholarship Success at Billingsgate

During October another Sea Fish Industry Authority (Seafish) Scholarship event was successfully completed at Billingsgate Seafood Training School. The idea behind the event is to encourage new entrants into the seafood industry and stimulate those already working in the industry to develop their skills. The six candidates included three people working on new business plans, two young men already working in the business and one recently made redundant looking for an opening into the trade.
“We were really impressed with the quality of applicants for the event,” said the School’s Director Lyn Gower. “With over twenty applicants it was tough to select the lucky six! The course is focused on a two day residential course held at the Seafood School, but we offer ongoing support and guidance to help individuals fulfill their ambitions and either develop new businesses or reach their career goals.”

Now one month after the completion of the Billingsgate residential part of the course, Steve Whiting has now landed a job as a Fish Specialist with Macro (cash & carry supermarkets).
“The new fish unit here is based on the ‘French Market’ style and we stock over 150 lines, from Arbroath smokies to cuttlefish, gurnard, John Dory, Monkfish cheeks, oysters and whelks,” said Steve. “The Scholarship certainly helped me win the job as it clearly showed I had studied the industry widely.”
Ishmael Robinson has just opened his new fishmongers shop ‘Robbie's Fishmongers’ in Smethwick, West Midlands. Meanwhile, Jamie Stuart McCall (fishmonger with Walter Purkis & Son, London) and Sean Jackson (Oysterman with Maldon Oyster) have returned to work with renewed enthusiasm to develop their roles within the respective businesses. The value of the training was clear to Walter Purkis who wrote to thank all the team immediately Jamie got back to the shop.

“This is just a quick letter to say thanks to Seafish and all the team at the Billingsgate Seafood Training School for the marvelous Scholarship experience offered to Jamie. We have noticed a difference in him already and I know that he is going to benefit from this experience as he progresses within the company!”
Similar feedback came from Richard Emans, owner of Maldon Oysters.
“Sean has come back from the course with much more confidence,” said Richard. “He now has a much greater awareness and understanding of the wider seafood industry which he will be able to draw from as he develops his career.”
Sarah Phillipson from Herts and Alessandro Canale from Cardiff are both keen to set up their own businesses and the Seafish Scholarship was an ideal opportunity to help ‘kick start’ their individual plans.
“I was delighted by the standard of the training and the outstanding craftsmanship shown by all the trainers used on the course,” explains Sarah. “I came to the programme with little or no knowledge of fish processing, but with a genuine interest in the industry. I hoped the course would provide me with the basic knowledge, skills and contacts to start up my own small business and it did just that and more.”
“On Day 1, we covered ‘Quality Assessment of Seafood’ with a fascinating presentation from the Chief Inspector of Fishmongers’ Company, Chris Leftwich. The rest of the day was spent knife skills training with the master craftsman; Mick Mahoney from New England Seafood. He took us step-by-step through the filleting, gutting, cleaning, scaling, steaking, skinning and pin-boning of Herring, Sea bass, Trout, Plaice, Dover Sole, and Salmon. This session gave us invaluable, hands-on skills training from one of the industry’s best, to bring to our new business ventures.”
“Day 2 started at six o’clock in the morning on the Billingsgate market floor for an insightful quality assessment and species identification tour by Barry O’Toole (Fishmongers’ Company Market Inspector). The aim of this was to equip us with one of ‘the’ most important skills in the fish trade, how to assess if fish is fresh or not. As Billingsgate receives over 120 species of fresh fish from around the world, this part of the course offers a unique insight into the global fish market. Following the market tour on Day 2 we continued with an interactive cooking and nutritional session by the Freelance Food Consultant and writer; CJ Jackson” said Sarah.
“I devised a cooking skills session for the Seafish Scholarship group,” said CJ. “The course covered different methods of cooking utilizing many types of seafood, the health benefits of eating fish and tips and hints for successful results every time. The aim was to give each person the confidence to communicate this essential information to the customer. At a time when consumers are still unsure how to prepare and cook fish, this is a key part of customer care. Six dishes were cooked and included Lemon and Thyme Trout ‘en papilotte’, Grilled Mackerel with Harrissa Baste and Seafood Laksa.”
A Health and Safety Assessment, as well as HACCP overview from Barry O’Toole completed the course and this delivered an insight into the equipment and health and safety considerations to be aware of when setting up a fish processing unit, be it a market stall, mobile fish round, wholesale supply or high street fishmongers.
“Everyone was so passionate, enthusiastic and supportive of our aims, both before, during and after the course,” continued Sarah. “I would highly recommend the course to anyone seriously considering getting into the fish trade!”
Ishmael Robinson has just opened his new fishmonger’s shop ‘Robbie's Fishmongers’ in Smethwick. The first indications of business are extremely positive. A combination of work experience and direct support from John Adams of Ashton Fishmongers together with the Seafish Scholarship were the vital ingredients to help establish the business.
“The scholarship at Billingsgate provided first class training and materials that I have been able to use for myself and within my team at the shop,” said Ishmael. “As a result of the of the scholarship I have also been able to identify training needs within my team and develop a more structured approach to training and ensure I am fully up to date with changes to current legislation.”
With such a positive outcome from the October event plans are already in place to continue this programme in 2006, with dates for the next course scheduled for the 25th and 26th of April 2006.
“Helping people into the trade really gives me a buzz,” said Adam Whittle, development Manager with the Seafood School. “In the future it would be great to be able to offer both an entrance level and management level scholarship programme to cater for the wide interest this event has attracted.”

Phil Palfrey from Seafish (left) congratulates Steve Whiting (right) on his new job at Macro Charlton South London.
“It is good to see that the Scholarship Programme does make a difference,” said Phil Palfrey, Training Advisor with Seafish. “It has given those attending a unique opportunity to acquire those vital skills that could give them the edge in their seafood career. It also helps in promoting the message to the customer that seafood is a sustainable, high quality, value product. This can only be good for all in the seafood sector. I wish everyone who attended the Scholarship Programme at Billingsgate success”.
For further information on this event please call Adam Whittle on 020 7517 3545 or visit www.seafoodtraining.org.