News in brief

20th January 2010, 11:55am

Snippets of news you may have missed…

Seafish to host free SALSA seminar

Seafish is hosting a free SALSA (Safe And Local Supllier Approval) certification training seminar at its Grimsby office on Wednesday 3 February. The seminar will provide an overview of the SALSA certification scheme, analyse the content of the standard and highlight some of the potential benefits of gaining SALSA certification. The seminar is free of charge and will start at 10am and finish 3pm. Lunch will also be provided. For further information or to book a place contact Richard Wardell, Seafish Training & Accreditation Adviser on 01472 252322.

Marco Pierre White launches cooking lessons onboard

Renowned chef Marco Pierre White is launching cooking lessons next month for children on board the P&O cruise ship Ventura, on which he runs a restaurant. According to reports, the first lessons will take place during a half-term Caribbean cruise departing from Barbados. The celebrity chef will then run up to three classes a day. Each lesson will be priced at £20 per child and £75 per adult.

Scottish chefs head to Borough Market

Scottish chefs Graham Harvey and Sheila McConachie of the award winning Craggan Mill Restaurant in Grantown on Spey will be heading to the UK's oldest produce market, the Borough Market, tomorrow (21 January) to dish out some haggis dishes. In association with the Borough Market Committee, Harvey and McConachie will be preparing three dishes from their cook book 'The Whisky Kitchen – 100 ways with whisky and food'. In addition, Harvey will be demonstrating a selection of whisky matches using single malt scotch whiskies and Scottish produce.

The True Taste Welsh Produce Market returns

The True Taste Welsh Produce Market is back this year and will be kicking off on Friday 26 February between 11am and 7pm at Golden Square in London. The event, which launched last year, will be selling a range of food and drink from artesian cheeses and smoked meats and pates, to chocolate brownies and fresh fruit, vegetables and meat from local Welsh farm shops.

Chef at The Kitchen launches basic cooking course

Thierry Laborde, Michelin star chef and co-owner of The Kitchen, has created The Basic Cooking Course to equip students with the basic and essential cookery skills to carry them through university. The five session course will cover a combination of breakfasts, brunches, dinners and light bite meals. At the end of each session the students will sit down with the chefs to eat the food they have prepared.

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