Glitne Halibut from Direct Seafoods took the top prize in the Fresh Fish and Seafood category at The Caterer Produce...Read More
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From seaganism to sustainarianism, chefs will have to be ready to embrace an even broader range of customer dietary trends...Read More
Keep sea bass ‘special’ to support sustainability, says Direct Seafoods Chefs should keep sea bass for specials menus, despite an...Read More
Mussels with Rose Harissa and chorizo with a white wine and lime broth. Seafood Week runs from 4th – 11th...Read More
Local caught grilled mackerel. Served with a candied beetroot, watercress and new season Cox’s apple salad, and an apple cider...Read More
En papillote baked farmed sole with clams, served with Isle of Wight heritage tomatoes, and a warm rapeseed, white wine...Read More
Hot smoked sea bass pâté with lime and coriander served with sourdough toast and smoked sea salt butter. This recipe...Read More