A working knowledge of how, why and where a product is caught or grown and then transported to ensure maximum quality is preserved, with handling and storage standards being maintained, is effectively an attribute that anyone in hospitality, food service, food education and food media should aspire to. The knowledge of a product’s provenance, notably gives credibility when engaging with consumers, but also delivers an authenticity which is able to cut through the ever-present and continually evolving, layers of misinformation that often confront and confuse the buyer.
Accuracy and authenticity of products’ back story can mean empowerment when buying, confidence and authority when selling and a premium ultimately attachable to that product, because the information provided affords the consumer the tools with which to make a better and more informed choice when purchasing either for hospitality or retail.
Knowledge, (and accurate knowledge therefore), direct from the ‘coal face’ of production means ultimately, achieving an edge over competitors. Consumers have a right to know how their food is produced and its origin. Sadly, all too often, this element of the process is all too often overlooked or sidelined, but it can make all the difference in customer experience, in terms of how perceptions can be challenged and changed, via intrigue and desire to learn more about the journey that food has made.
How Can We Help?
Because of the way the fishing and seafood sectors work and their (often isolated)location, it’s not always easy for companies to be able to access the real time information needed to evaluate requirements and make critical decisions, based on criteria such as seasonality, traceability and regional sustainability. These decisions are more than often than not, based on arbitrary findings, second hand information and from organisations that lack the detailed knowledge and authenticity of an industry, that is often difficult to understand.
Mike Warner - has spent a lifetime with a passion for British seafood and the fishing industry. He has written extensively on the subject, as a food writer and fisheries advocate and for the last 12 years has progressively embedded himself in UK fisheries, going to sea with fishermen and living and working in ports and harbours all around the UK. This journey has gained him the trust and respect of fishermen, processors, wholesalers, auctioneers alike and many other ancillary professions that go to support a working fishing community.
With this detailed knowledge of working practice, markets, legislation and enforcement, Mike has acquired a unique position, whereby he can intricately detail the journey that seafood takes from the moment it’s landed, until it arrives in the kitchen.
WHAT WE DO
Educate - via our bespoke workshops, tutorials and port visits, we can relay the realities of seafood produced (both wild capture and aquaculture)in a way that staff - chefs, FOH, mangers and owners can easily understand and relate to. We cut through the jargon and misinformation and equip you with the necessary questions to be able to determine whether a product meets your requirements.
Enthuse - because of Mike’s insatiable passion for seafood, we afford you the confidence to seek out alternative products and look at the wider picture when purchasing. Our access to producers, suppliers and markets and the knowledge of how they operate, means that we can identify and help promote opportunities in real time and keep you ahead of the game.
Inform - accurate and authentic information is everything. All too often companies are let down, or lack competitiveness, by obtaining poor or obscure facts and an incorrect narrative. The info we provide, allows you confidence and authority in your decision making and empowerment to carry the narrative through to your customers.
