Spanish wholesaler and importer Mevalco hosted a sustainable seafood Local to Local event in Bristol recently.
The event attracted over 200 chefs and guests from the UK and Spain, providing the perfect opportunity to try an array of different tastes and experiences from the finest producers in Spain.
Guests enjoyed three Masterclasses throughout the day on a rolling programme.
Balfegó Blue Fin Tuna, the world leader in Blue Fin Tuna, provided a hand carving and presentation techniques session. Described as ‘next level’ tuna, this remarkable product is a celebration of quality sustainability and freshness that is unrivalled. The current Balfegó family is the fifth generation of fishermen from L’Ametlla de Mar, a town in the northwest of the Mediterranean Sea with a strong fishing tradition
Edu Torres, the head of ‘Molino Roca’, shared his skills on how to cook the perfect rice, paella style. This was a unique opportunity for guests as it is the first time Edu has taught in the UK, despite training most of the top chefs in Spain.
The Hispamare team presented how to cook the perfect prawn and showcased its range of wild prawns, carpaccio, and other seafood. The team also talked about their project in West Africa, which empowers local fishermen to practice sustainable fishing methods while accessing international markets, preventing larger boats from dredging in their waters.
In between the Masterclasses, guests had the chance to meet, taste, and discuss the products and provenance of various producers, including Roof Top Smokehouse (Smoked Chicharrón (pork belly) and Anchovies in Smoked Butter), El Viejo Pescador Cantabria octopus and artisanal preserves, Omed's olive oil producers (with their yuzu oil perfect for enhancing raw prawns), tinned seafood from Rockfish, Cantabric anchovies from four different producers and Bodegas Baron Sherry.
Don Bocarte, one of the most prestigious producers of anchovies and quality seafood in Spain, who has collaborated with Mevalco, also attended the event showcasing not only its anchovies, but its croquettes range which can be cooked in the oven or an air fryer.
“This is our second Local to Local event which gives our customers a unique insight into new products and Spanish cooking techniques from our hugely talented guest chefs,” David Menendez, managing director of Mevalco, commented.
“The day was a huge success and all our customers left with a big smile on their faces, so we are absolutely delighted.
“Both chefs and consumers want high quality and sustainable seafood that has been sourced and grown in a sustainable way to preserve fishing stocks – it is the right way to do business.
“We’re proud to offer the very finest, freshest seafood in the world!”
