Driven by the prospect of fish stocks being eradicated within the next generation, Selfridges started Project Ocean this time last year to raise awareness. The department store established new marine reserves and made sure all fish stocked and used in store was sustainable. To celebrate its achievement so far, the store has asked restaurateur, fishmonger and food writer Mitch Tonks to join a dedicated group of London-based celebrity chefs (including Mark Hix and Thomasina Miers) in turning the Selfridges Food Hall into a fish emporium. Chefs will be on-hand presenting demonstrations, while other events include a ‘Kids in the Kitchen’ competition designed to find the next ethical and sustainable young chef. The winner will have their dish served on HIX’s childrens menu for the following two weeks and have the opportunity to perform a demo in the Food Hall.
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