Seafood summit helps to build on Clipper race partnerships

As the crews made their dash for dry land after 10 gruelling months at sea, industry experts met in Grimsby at the first Humber Seafood Summit to discuss issues around promoting seafood and building sustainable supplies.

They were joined by chefs from China, South Africa and Canada, who sharpened their seafood culinary skills by working with Serge Nollent, development chef at Young's Seafood, to prepare a Yorkshire and Humber global trade links dinner.

The summit was organised by the international trade department at the Hull and Humber Chamber of Commerce, which has seized the opportunity presented by the race to strengthen global business partnerships.

The conference attracted delegates from around the world to the Humber Seafood Institute in Grimsby.

To add to the international flavour, the Chamber secured the services of chefs from ports along the route of the Clipper route, and they combined their talents at a dinner at The Deep in Hull.

Chamber chief executive Ian Kelly said: "We wanted to mark the end of the Clipper race with a special event that had a business focus, was relevant to industry in the Hull and Humber area and would enhance our global trading links."

"The fact that the summit was so well attended by high calibre delegates from so many different nations underlines the success of the event.

"The Humber Seafood Institute has demonstrated its credentials as a major player in the world seafood industry."