Dive into the very best of Northern Ireland’s seafood at “Beyond the Fillet” - a practical masterclass focused on celebrating the whole catch, maximising flavour, and reducing waste. Led by renowned chefs Stevie McCarry (Lir Seafood, Coleraine) and Danny Millar (Stock Restaurant, Belfast), this chef demonstration will move far beyond the usual fillet, empowering culinary professionals to expand their repertoire with lesser-used cuts and innovative preparations - all while supporting local fishing communities and championing sustainability.
Join us to:
- Watch live demos turning local fish and shellfish into standout menu items
- Hear directly from leading local producers, including Ewings Seafood, and Keenan's Seafood
- Explore practical ways to boost profit margins through creative ingredient use
- Develop menus rooted in the landscape of Northern Ireland, using more of each catch
- Deepen your understanding of provenance, sustainable sourcing, and the environmental impact of seafood choices
This event is ideal for chefs and culinary students eager to innovate, learn more about the local seafood supply chain, and build strong relationships with producers. Gain invaluable tips, discover how to use the full range of Northern Ireland’s world-class seafood, and lead the way in making kitchens more resourceful and responsible.
Chef demonstration highlighting real menu creation, meet the producers, and experience the combined expertise of two celebrated local chefs.
