Santa Monica Seafood Announces Opening of Phoenix Office

RANCHO DOMINGUEZ, Calif., June 1, 2011 /PRNewswire/ — Santa Monica Seafood announced today that they have opened their new Phoenix, AZ distribution hub and will be providing delivery 4 days a week to the area. The building, located at 5522 W. Roosevelt Street, Ste. 4, Phoenix, AZ 85043, features a 1330 square foot office space and a 3830 foot warehouse space. The building will house sales and customer service offices, two loading docks and refrigerated and frozen storage.

Dave Litle, Santa Monica Seafood’s Senior Vice President of Sales & Marketing, noted, “We are incredibly excited to continue growing our presence in the Phoenix area. With its amazing dining scene and numerous opportunities for growth, having a permanent home here was the logical next step.”

Cindy Duncan has been hired to be Santa Monica Seafood’s Regional Sales Manager for Arizona. Cindy was previously the Manager of City Seafood’s operations in Arizona. Cindy will be based out of the new facility and will be joined by sales, customer service and administrative staff. Litle adds, “We are very excited to welcome Cindy to our team. Her experience in Arizona coupled with her extensive seafood knowledge means a great deal to us and will be key to our success in this market.”

ABOUT SANTA MONICA SEAFOOD

Santa Monica Seafood, a family-owned and operated company for the past 71 years, is the largest specialty wholesale distributor of fresh and frozen seafood in the southwestern U.S. with its corporate offices and processing facility located in Rancho Dominguez, California. Santa Monica Seafood also has two retail stores — in Santa Monica, CA and Costa Mesa, CA — which specialize in seafood and seafood related products. For additional information on Santa Monica Seafood, contact Mary Smith, Marketing Manager at (907) 229-9608.

CONTACT:
Contact person: Mary Smith, Marketing Manager
Company name: Santa Monica Seafood Company
Phone: (907) 229-9608
Fax: (310) 886-1057
Email: mganchoff@yahoo.com
Website: http://www.santamonicaseafood.com

This press release was issued through eReleases(R). For more information, visit eReleases Press Release Distribution at http://www.ereleases.com.

SOURCE Santa Monica Seafood Company

RELATED LINKS

http://www.santamonicaseafood.com

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Gorton’s Seafood is asking consumers how they fill their plate when serving their products to provide tasty, nutritious meals for themselves and their families to meet the U.S. Dietary Guidelines to eat seafood twice a week and for a chance to win $5,000 in the Gorton’s Any Way You Want It Sweepstakes.

Gorton’s Any Way You Want It Dinner Plate
“People are always looking for fresh meal ideas, and Gorton’s Seafood new recipe section provides hundreds of ways for consumers to “fishify” favorite family meals,
stated Zach Soolman”

Gloucester, MA (PRWEB) September 16, 2011

From September 14, 2011 through December 2, 2011, Gorton’s Seafood will be asking consumers how they fill their plate when serving their products to provide tasty, nutritious meals for themselves and their families.

The recent MyPlate dietary guidelines released by the U.S. Department of Agriculture and Health and Human Services suggest incorporating seafood twice a week into their meal plan. With Gorton’s “Any Way You Want It” promotion, the company aims to get feedback from consumers about their favorite ways to serve up seafood as part of a wholesome meal. The promotion entry form will ask consumers to choose a Gorton’s product, then enter an item under each category of fruit, vegetable, grain and dairy that they commonly use to round out their plate for a nutritious meal. This information will then be shared with consumers as a complement to Gorton’s newly revised online recipe section.

“One of the recommendations of the MyPlate dietary guidelines is to substitute fish in a favorite meal – like using breaded or grilled fish on taco night, or placing a piece of salmon or tilapia over salad or in a favorite pasta dish,” stated Zach Soolman, Director of Consumer Marketing. “People are always looking for fresh meal ideas, and our new recipe section provides hundreds of ways for consumers to “fishify” favorite family meals. With the wide variety of seafood we offer – from salmon to tilapia to shrimp, beer battered to grilled fillets – Gorton’s makes it easy to enjoy seafood any way you want it, and meet the dietary guidelines recommendations of eating seafood twice a week in a convenient and delicious way.”

Entrants in the Gorton’s Seafood “Any Way You Want It” promotion will have the opportunity to win $5,000 to spend “Any Way You Want It” just before the holidays. One entrant will be selected at random in early December. Two runners up will win $500 each. Additionally, during the promotion period, Gorton’s will be giving out 800 custom Gorton’s dinner plates that remind consumers to “eat seafood twice a week”.

In addition to the recipe section, the Gorton’s Goodness section of the website offers consumers more information about the health benefits of seafood, along with more tips for how to incorporate seafood into their diets on a regular basis.

“Seafood is a great source of lean protein and heart-healthy Omega 3s,” shared Soolman. “And Gorton’s wants to share with consumers how easy, versatile, and delicious seafood can be!”

For more information about Gorton’s Any Way You Want It promotion, please visit http://www.gortons.com/AnyWayYouWantIt/.

For more information about the U.S. Department of Agriculture and Health and Human Services recommendations, please visit http://www.choosemyplate.gov.

About Gorton’s Seafood
Founded in 1849, Gorton’s is one of America’s oldest continuously operating companies. Headquartered in Gloucester, Massachusetts, Gorton’s continues to be the innovative leader in the seafood industry. Gorton’s full line of frozen seafood products includes Breaded and Battered Fish Sticks and Fillets, Grilled Fillets, including Tilapia and Salmon, Premium Fillets, Grilled Shrimp, Flavored Fillets, Tenders, and Popcorn Shrimp. Gorton’s products are available nationwide in better independent and chain grocery stores. Gorton’s proudly stands behind its products with its “Trust the Fisherman Guarantee,” which represents an unwavering commitment for over 150 years to providing the best-tasting, highest quality seafood meals. The Gorton’s Fisherman, in his yellow slicker and rain hat, has become an icon symbolizing this commitment. For more information, please visit http://www.gortons.com or call 1-800-222-6846.

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Poultry Processor Gets 20% More Shelf Life Using CO2 Fresh-Pads Food Safety and Preservation Technology Products
Proven CO2 Generating Fresh-Pads Used in Meat and Produce Industries Have Now Been Tested and Implemented in Large Production Poultry Processing Plants in Colorado and Arizona, Providing a Low Cost Solution for Extending Shelf Life.

Denver, Colorado (PRWEB) May 29, 2011

JS Food Brokers LLC, offers CO2 Fresh-Pads to meat, poultry, seafood and produce processors to extend the shelf life of perishable food products. As master broker and marketing arm for CO2 Fresh-Pads patent holder CO2 Technologies Inc., JSFB has signed on several large poultry processors to test the CO2 pads in a production environment, the goal being to gain additional shelf life without using expensive equipment, chemicals or any process that directly alters the food itself.

“While top food industry economists are saying, ‘It’s going to be a tough year,’ for consumers, livestock producers are getting slammed with higher feed prices. One of our biggest selling points right now is the positive return on investment meat and poultry processors are getting because of the additional shelf life and the ability to offer a higher quality product.” – Steve Josephs, CEO, JS Food Brokers LLC

Shamrock Foods, in Colorado, Arizona and New Mexico, offers one of the top premium brands of fresh 100% natural chicken. With an extended shelf life beyond what is standard for commodity chicken, Shamrock is setting the standard for all “natural” poultry in the foodservice industry.

“Our new ‘Regal Crest Farms’ 100% all natural chicken requires the highest standard of quality for taste, flavor and tenderness. Using the CO2 Fresh-Pads helps our Regal Crest brand maintain that high standard for longer shelf life with less shrink, to meet our customers demand for excellence.” – Mike Brown, Manufacturing Division Consultant, Shamrock Foods

Fresh-Pads use a unique CO2 generating technology incorporated in a physical pad that modifies the atmosphere surrounding perishable food for an extended period of time. The results include less purge, longer shelf life, and improved texture, color and smell, thereby improving the marketability of the food.

CO2 Fresh-Pads gradually generate carbon dioxide, a natural atmospheric gas, in a controlled manner to retard bacteria growth from 20%-50% on perishable foods, significantly reducing purge and spoilage to provide safer fresher food. With the government’s new Food Safety requirements for food processors, the addition of a product that’s proven to reduce bacteria growth in fresh meat, poultry and seafood can be a real benefit.

In contrast to other food preservation technologies, CO2 pads provide an all-natural solution without resorting to the use of expensive equipment, chemicals, preservatives or high heat processes that can affect the integrity of the product or add substances that today’s consumers find undesirable.

For a free trial program or more information about CO2 Fresh-Pads or to contact JS Food Brokers LLC, please call 720-475-0330 or email info(at)jsfoodbrokers(dot)com or visit http://www.CO2Pads.com.

fresh seafood, frozen food suppliers, Industry Press Release, seafood, Seafood Company, Seafood Distribution

by Staff Reporter, Santa Monica Seafood Company
Posted: Friday, July 15, 2011 at 3:32PM EDT

Seafood Watch just announced quarterly updates to their seafood rankings. These updates include adding new species to their ever-growing list, along with changing some rankings on species they currently rank.

Of course we most excited about new GREEN additions, like diver caught Mano de Leon scallops from Guerrero Negro, Baja California Sur, Mexico along with species that have moved up from red to yellow, or from yellow to green such as wild caught salmon from California, Oregon and Washington which now ranks as yellow (previously red).

We’ll be busy updating our own system, as your invoices rank your purchases according to the Seafood Watch rankings, and our internal systems track our purchases of these items.

To read the rest of the story, please go to: Santa Monica Seafood Company

http://www.perishablenews.com/index.php?article=0016306

seafood, Seafood Company

Deborah Gates, The Daily Times
Posted: Tuesday, July 12, 2011 at 3:32PM EDT

SALISBURY — A Salisbury-based seafood company’s partnership in a project to preserve crabs in Asian waters should guarantee quality crab-meat on every plate in America.

Handy International, born in Crisfield as the John T. Handy Co. more than a century ago, is partnering with a dozen other U.S. importers of crabmeat from Indonesia and the Philippines in a crab sustainability initiative designed to end the harvesting of undersized blue swimming crabs.

The importers don’t want what happened to the blue crab population off and near Crisfield in the Chesapeake Bay to happen in southeast Asian waters, said Brendan Sweeny, director of operations at Handy.

To read the rest of the story, please go to: The Daily Times

seafood, Seafood Company

JUNAN COUNTY, China, July 13, 2011 /PRNewswire-Asia-FirstCall/ — American Lorain Corporation (NYSE Amex: ALN) (“American Lorain” or the “Company”), an international processed snack foods, convenience foods, and frozen foods company based in Shandong Province, China, today announced that on July 7, two premium European frozen food manufacturers and distributors, Crop’s NV (“Crop’s”) and Findus Company (“Findus”) conducted a successful factory inspection and signed a 200 ton export order for frozen strawberries and asparagus.

Crop’s is a well-known Belgium frozen fruit and vegetable manufacturer. American Lorain’s export order is first made to Crop’s, who then supply to Findus, one of Europe’s largest frozen food manufacturers and distributors, to reach the final consumer market. As a prerequisite for cooperation, Crop’s and Findus conducted a joint inspection of American Lorain’s factory facilities and production quality controls, which yielded satisfactory results. Afterwards, American Lorain finalized a 200 ton export order of frozen strawberry and asparagus. American Lorain was also listed by Crop’s as one of the two suppliers of record for future cooperation.

American Lorain’s Chairman and CEO, Mr. Si Chen, stated, “Crop’s and Findus are both premium European frozen food manufactures. Crop’s alone imported 5,400 tons of frozen fruits and vegetables in China during 2010. I believe this recent export order to Crop’s further demonstrated the customer’s recognition of American Lorain’s quality control standards and production management, which serves as a solid foundation for next step cooperation.”

About American Lorain Corporation

American Lorain Corporation products include chestnut products, convenience food products and frozen food products. The Company currently sells over 240 products to 26 provinces and administrative regions in China as well as to 42 foreign countries. The Company operates through its five direct and indirect subsidiaries and one leased factory located in China. For further information about American Lorain Corporation, please visit the Company’s website at www.americanlorain.com.

About Crop‘s NV

Crop’s N.V. engages in the production and sale of frozen fruits in Belgium and internationally. The company offers various fruits, including red, yellow, citrus, forest, organic, bakery, and mono and mixed fruits, as well as fruit buffets comprising raspberries, mangoes, apples, bananas, grapes, oranges, plums, and sour cherries. The company serves retail, food service, bakery wholesale and industry, drinks and smoothies, and general wholesale sectors. Crop’s N.V. was founded in 1977 and has 250 employees. For more information, please refer to www.crops.be.

About Findus Group

The Findus Group is one of Europe’s largest frozen food and seafood companies with leading brands, 6000 employees and over GBP1.1 billion turnover. It is the parent company of Young’s, Findus and The Seafood Company. Findus is the leading branded frozen food manufacturer in the Nordic region such as Sweden, Norway and Finland as well as other European regions such as UK and France. For more information, please refer to www.findusgroup.com/.

SOURCE American Lorain Corporation

RELATED LINKS
http://www.americanlorain.com
http://www.crops.be
http://www.findusgroup.com

fresh seafood, frozen seafood, Seafood Company

For Immediate Release: Contact: Michael Drewniak
Kevin Roberts
Date: 06/30/2011 609-777-2600
Trenton, NJ – First Lady Mary Pat Christie declared Scott Anderson of elements in Princeton the winner of the 2011 Jersey Seafood Challenge for his signature dish that featured fluke with garlic scapes, panko, arrowhead cabbage and herbaceous vinaigrette. As the champion, Anderson will represent New Jersey at the Great American Seafood Cook-off in New Orleans in August. Today’s competition was held in the gardens at Drumthwacket.

“New Jersey has a vibrant and thriving seafood industry,” said Mrs. Christie. “These talented chefs prepared an outstanding lineup of dishes that demonstrated the superior quality of our bountiful Jersey Seafood and Jersey Fresh produce. Thanks to all sixteen competitors and the restaurants they represent for participating today and congratulations to Scott Anderson. I am confident he will showcase our Jersey pride representing the Garden State in New Orleans later this summer.”

A native of the Garden State, Scott Anderson spent part of his youth in Japan where the exposure to foreign tastes and flavors left a lasting impact. He began his career as a line cook at Baystreet Grill in Edison and later joined the Terra Momo restaurant group. There, he spent six years at Teresa Caffe before becoming head chef at Mediterra in Princeton, and later at Nova Terra in New Brunswick. He has also worked at The Ryland Inn with Chef Craig Shelton. In October 2008, he opened elements. Relying on the seasons, the inspiration and the bounty of the farm, Chef Anderson continually improvises when creating a menu.

“At elements, we think of our dishes as canvases and paint what feels right, while staying grounded in the essence of the ingredients,” said Chef Anderson. “So, I am looking forward to the competition in New Orleans and being inspired by the diverse, local ingredients to create a new experience.”

Other chefs who participated in the cook-off sponsored by the New Jersey Department of Agriculture included: Christopher Albrecht, Eno Terra and Enoteca, Kingston; Mitchell Altholz, Highlawn Pavilion, West Orange; Michael John Chu, Mehtani Restaurant Group, Morristown; Chris Curado, Chakra Restaurant, Paramus; Kevin Guinta, Plate American Café, Trump Taj Mahal, Atlantic City; Demetrios Haronis, Fin (Tropicana Hotel Casino), Atlantic City; Michael Inferrera, Mia (Caesar’s Hotel and Casino), Atlantic City; J. Geoffrey Johnson, Copper Fish on Broadway, West Cape May; Sofia Karakasidou, Kuzina by Sofia, Cherry Hill; Jack Koumbis, Assembly Steak House and Seafood Grill, Englewood Cliffs; James Laird, Restaurant Serenade, Chatham; Will Mooney, The Brothers Moon Restaurant, Hopewell; Elizabeth Penn, Student Chef, Academy of Culinary Arts, Atlantic-Cape Community College, Mays Landing; David Suscavage, The Foundation Room (Showboat Hotel and Casino), Atlantic City and Kevin Taylor, Los Amigos Restaurant, West Berlin. Second-runner up in the competition was Christopher Albrecht of Eno Terra in Kingston; third runner up was Kevin Guinta of Plate American Cafe at Trump Taj Mahal in Atlantic City and fourth runner up was Kevin Taylor of Los Amigos Restaurant in West Berlin.

The Great American Seafood Cook-off is limited to 20 chefs with the champion being named King or Queen of American Seafood. The cook-off is televised by the Food Network and is part of the Louisiana Foodservice Expo.

“Consumers are demanding local and we are proud to partner with our state’s chefs and restaurants to serve dishes featuring top quality seafood, vegetables, fruits and herbs caught or grown by our New Jersey fishermen or farmers,” said New Jersey Secretary of Agriculture Douglas H. Fisher. “Eating Jersey Seafood provides many health benefits and there is a great variety, with 100 different species of fish and shellfish caught or harvested by local fishermen and fish farmers. We hope all residents will be inspired to cook Jersey Seafood along with Jersey Fresh produce or head to a local restaurant and ask for these local varieties from the Garden State.”

Judging the competition were First Lady Mary Pat Christie; Secretary of Agriculture Douglas H. Fisher; Jennifer Monaco, Club Managers Association of New Jersey; Bill Tillinghast, Vice President, American Culinary Foundation-Northeast Region; Jim Weaver, President, New Jersey Slow Food Movement; Larry Frazer, American Culinary Foundation-Princeton; David Burke, Fromagerie, Rumson and board member of the New Jersey Restaurant Association; Peter Genovese, Star-Ledger “Munch-Mobile” and Ed Coss, Milford Oyster House.

Also on hand was Nicholas Davidson of Gusto Grill in East Brunswick, who created The Garden State of Mine, the winning cocktail of the 2011 New Jersey Restaurant Association’s Mixologist of the year competition.

Sponsors of the Jersey Seafood Challenge include Anheuser Busch, New Jersey Restaurant Association, Garden State Seafood Association, Atlantic Cape Fisheries, Inc., Barney’s Dock, Cape May Foods, Dock Street Seafood, Fisherman’s Dock Co-Op, Inc., Harbor House Seafood, Lund’s Fisheries, Inc., The Lobster House and Viking Village.

New Jersey’s seafood industry positively impacts the Garden State economy in many ways. For instance, in 2008, combined sales from commercial harvesters, seafood processors and dealers, seafood wholesalers and distributors and the retail sector added up to more than $2 billion. The industry also generates more than 40,000 jobs, with 2,000 commercial fishermen, and 1,380 employed by seafood processors/dealers; 4,176 by seafood wholesalers/distributors; and 32,426 by the retail sector.

Home to six major fishing ports, New Jersey fishermen reeled in 161.6 million pounds of seafood in 2009, valued at more than $149 million at all port combined. Four ports rank among the top 15 ports on the Eastern Seaboard – Cape May (3rd), Atlantic City (9th), Barnegat Light (10th) and Point Pleasant (11th). And, Cape May is the fifth largest port in the nation, hauling in 63.9 million pounds of seafood valued at $73.4 million.

New Jersey fishermen land more than 100 varieties of finfish and shellfish. The National Oceanic and Atmospheric Administration (NOAA) ranked the state first in the nation for pounds of shellfish landed in 2009, with $28.3 million pounds valued at $8.1 million. The state also ranked first in the landings of clams or bivalves, with 45.3 million pounds worth $27.5 million. In 2009, New Jersey ranked second in the nation in scallop landings with 14 million pounds valued at $90.1 million.

For more information about New Jersey seafood, visit the Jersey Seafood website at www.jerseyseafood.nj.gov.

PHOTO CAPTION 1: First Lady Mary Pat Christie judges entry in New Jersey Seafood Challenge

PHOTO CAPTION 2: First Lady Mary Pat Christie, Agriculture Secretary Doug Fisher and New Jersey Restaurant Association President Deborah Dowdell gather with entrants of New Jersey Seafood Challenge at Drumthwacket

http://www.nj.gov/governor/news/news/552011/approved/20110630d.html

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by Stavis Seafoods, Inc.
Posted: Tuesday, September 13, 2011 at 4:15PM EDT

Boston, MA – Stavis Seafoods, a leading international importer, exporter and distributor of fresh and frozen seafood, today announced it added BOS’N Cooked Langostinos to its broad line of retail-ready seafood. BOS’N Cooked Langostinos, caught off the coast of Chile, are available in an eye catching, stand alone, eight ounce package that offers multiple display opportunities for retailers. The new BOS’N branded seafood’s price point is ideal for consumers looking for a delicious and affordable compliment or substitute for recipes that call for shrimp, crayfish and/or lobster.

“Our BOS’N Cooked Langostinos are a delicious and affordable shellfish that is extremely versatile in the kitchen,” said Richard Stavis, CEO of Stavis Seafoods. “They are ideal for pasta, soups or bisques and great in lobster rolls or seafood casseroles. At Stavis, we are committed to searching the globe to find great seafood that meets our customers’ needs. Our Langostino Meat delivers consistent quality in attractive packaging and is a strong addition to Stavis’ family of recipe-ready, superior quality branded seafood.”

BOS’N Cooked Langostinos’ are jumbo sized and completely additive free. They have a sweet flavor that is similar to Canadian Lobster but more intense with a delicate texture. Providing 100% yield, these Langostinos were raised in the cold waters off South America and are a favorite among foodservice and restaurant professionals because of their incredible versatility.

Stavis Seafoods has five unique brands. Foods From the Sea delivers unique dining experiences from around the world, while the Prince Edward brand focuses on providing premium shellfish items. The BOS’N brand delivers quality seafood without compromising freshness or taste while the Boston Pride brand provides convenience and value. Stavis also has an innovative new brand designed to deliver peak of season freshness all year round called ChillFresh. At Stavis Seafoods, we bring more to the table.

About Stavis Seafoods, Inc.

Stavis Seafoods is a family business that has been a Boston Waterfront landmark since 1929. Originally called Stavis Ipswich Clam Company, Stavis Seafoods ships more than 34 million pounds of fresh and frozen seafood annually. Working from an inventory of more than 800 seafood items, Stavis distributes seafood via air, truck and ship worldwide. Flexible and fast paced, Stavis Seafoods’ expert buying desks provide up-to-the-minute market information and extremely competitive pricing to all its customers. Stavis also offers a line of famous brands, including BOS’N, ChillFresh, Foods From the Sea, Boston Pride and Prince Edward. For more information about Stavis Seafoods, please call us at (617) 482-6349 or visit us at www.stavis.com.

Source: Stavis Seafoods, Inc.

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Michelin-starred Chef, Martin Wishart and business partner, acclaimed Head Chef, Paul Tamburrini are set to open a brand new Edinburgh brasserie, The Honours, on 7th July 2011, just in time for the popular Edinburgh Festival in August.

FOR IMMEDIATE RELEASE
PRLog (Press Release) – May 30, 2011 – In a move long-awaited by the Edinburgh restaurant scene and beyond, Martin Wishart has today announced the concept and opening date for his new brasserie in partnership with head chef, Paul Tamburrini. Due to open on Thursday 7 July, the new Edinburgh city centre eatery on North Castle Street will be named The Honours.

The name makes reference to Scottish history, when Sir Walter Scott – who lived with his family at 39 North Castle Street for many years – famously uncovered the Scottish Crown Jewels, hidden within Edinburgh Castle, also known as ‘The Honours of Scotland’.

The name also draws influence from a rare 18th century book, “The Honours of the Table” or “Rules for Behaviour During Meals for the Use of Young People”. In this celebrated volume, the author, Rev Dr John Trusler, advised the youth of the day on correct table etiquette, exclaiming that: “To do the honours of a table gracefully, is one of the out-lines of a well-bred man…”.

Details of the menu are yet to be revealed, but Wishart confirmed that the style of dining will be very much brasserie and not fine dining, with prices to reflect.

Martin Wishart said of the new project: “To date this has to be the most exciting business venture that I have been associated with. Edinburgh is where I am from and I am delighted to be opening a contemporary brasserie in the New Town, in interpretation of the Parisian classic – a restaurant where traditional French cuisine meets the flavours of the Scottish market. The seasonal menu created by my business partner, chef Paul Tamburrini, and myself highlights the quality of fine ingredients served in a casual setting. The front of house will be overseen by Steven Spear, a trusted and long standing senior manager of Martin Wishart Ltd.

”Paul and I have spent a great deal of time researching the ambience, design and style of the restaurant, including visits to successful restaurants around the world we respect and aspire to.”

During their research the team visited restaurants such as Daniel Boulud’s acclaimed New York eateries and Wolfgang Puck’s latest CUT restaurant in Singapore, a visit that prompted the purchase of a Josper Grill, the charcoal burner said to be the ultimate way to cook a steak.

Tamburrini has known Wishart for over 12 years, since meeting in the kitchen of Edinburgh’s Balmoral Hotel in 1998. His extensive experience includes some of the UK’s most renowned one-Michelin Star restaurants such as Marco Pierre White’s L’Escargot Restaurant London, Airds Hotel in Argyll as well as Martin Wishart’s fine dining restaurant in Leith, Edinburgh. Paul has also worked in some of the west of Scotland’s best loved venues – The Turnberry Resort, Ayrshire, Rogano in Glasgow and Cameron House Hotel on Loch Lomond. His most recent role was executive chef at One Devonshire Gardens in Glasgow, relaunching the restaurant in 2006 under the new management of Hotel Du Vin to create a multi-award winning, critically acclaimed fine dining restaurant.

Paul Tamburrini said: “Working with Martin and Steven again is giving me the opportunity to create a menu which draws on the wonderful artisan producers we have been using for many years, and to source and support newly developing suppliers such as St. Bride’s Farm in Strathaven who rear free-range poultry, and share our passion for excellence. Organic vegetables will be purchased from Phantasy Farm in East Lothian and Royal Warrant holders Donald Russell will supply the amazing Scottish beef that features prominently on our Josper grill menu. Our lobsters will come from David Grubb’s fishing boat ‘Gipsy Girl’, based in North Berwick and our scallops and crabs are sourced from the Ethical Seafood Company in Skye.”

Front of house manager Steven Spear has worked at Restaurant Martin Wishart since 2002 and was promoted to maitre’d in 2005. Spear’s restaurant trade experience began at the early age of seven, scrubbing oysters in the kitchen of the family business, The Three Chimney’s on the Isle of Skye.

Steven Spear said: “I was delighted to be invited to head up the front of house team at The Honours. This is a unique chance for me to work closely with Martin and Paul on creating a brand new concept. My team and I will be looking to develop a relaxed, friendly and professional front of house style.

“Along with Jean Christophe, manager at Restaurant Martin Wishart, we have put together a concise but varied wine list. Ultimately we hope to be able to offer the majority of the selection on the list by the glass. We will also be offering a range of classic cocktails made with premium spirits.

We are really looking forward to opening the doors to the Edinburgh dining public. I think this brasserie will be something special.”

Design of The Honours’ interior has been entrusted to Iain Smith Design, who has designed all of Martin Wishart’s venues including Cameron House Hotel on Loch Lomond and the Cook School in Leith. The Honours’ interior will be different from the other venues, with a more relaxed continental feel, no tablecloths and stone flooring throughout. The restaurant will seat 60, with space for nine at the bar and 16 in the lounge.

Ends

Photocaption: Suppliers of fine foods queue up outside Martin Wishart’s new restaurant ‘The Honours’.
(from left to right) Stevie Walker of Campbell Prime Fish, Andy Grant of Donald Russell butchers, Robert Morris of Saint Bride’s farm, Guy Grieves of the Ethical Shellfish Co., Jonny Rutherford of Burnside Farms, Simon Lloyd of Henri’s of Edinburgh, Patricia Stevens of Phantassie Farm and Martin Wishart.

frozen food suppliers, Industry Press Release, Seafood Company

Published: 10 November, 2011

BUYERS from a number of European countries joined the bidding recently for machinery and processing equipment from the collapsed Grimsby company Superior Seafoods.

The company closed its doors in August when it went into receivership with the loss of 60 jobs. The move shocked many people on the fish docks at the time.

The administrators now handling the affairs of the business ordered the disposal of the firm’s equipment. Everything from the fish processing lines to the office collection of historic trawling industry photographs went under the hammer in the auction at the Scunthorpe, Lincolnshire saleroom of industrial auctioneers CJM Asset Management. The reserve value of the equipment was well over £60,000. The sale also included a number of unusual fishing photographs and drawings which were snapped up by collectors of fishing memorabilia.

Auctioneer Paul Cooper from CJM said: “The sale went very well. There was a lot of interest from the food and seafood industry, with bidders from countries like Holland, Denmark and Finland, but this is not unusual when we have sales of this nature. We also had four telephone bidders.”

Superior supplied fresh and frozen seafood to the major supermarket and public house chains, as well as to wholesale markets, restaurants and shops around the country. The machinery and equipment includes all the equipment normally found in a modern fish-processing factory. There were also conveyors, a skinning machine, wrapping, sealing and weigh-check machines plus a range of stainless steel filleting and preparation tables. The factory on the fish docks remains vacant.

Industry Press Release, seafood, Seafood Company, seafood processsor