Direct Seafoods at the Universal Cookery and Food Festival

Direct Seafoods, suppliers of fresh fish and seafood to caterers throughout the UK and Ireland; will be exhibiting at the Craft Guild of Chefs’ Universal Cookery and Food Festival, UCFF, on the 23rd September 2015. Direct Seafoods will be supported by other specialist fresh food businesses from the Bidvest Fresh Group.

Oliver Kay Produce’s Development Chef Laurence Tottingham, will be on-stand showcasing a wide range of fresh and seasonal produce along with fresh fish, meat and dairy from the Bidvest Fresh companies, via a series of food tastings and live skills demonstrations. Laurence’s experience includes a tenure with Heston Blumenthal at the iconic Fat Duck and Hinds Head restaurants, before going on to set up the award winning ‘Aumbry’ restaurant with renowned chef Mary Ellen Mctague. 

Laurence comments; “UCFF offers a fantastic opportunity to showcase seasonality and provenance of the extensive variety of fresh products available from Bidvest Fresh’s businesses . We look forward to sharing some fantastic food throughout the day with such a respected group of industry peers.”

Laurence is being joined on-stand by Laky Zervudachi, Direct Seafoods Director of Sustainability, who will be available to discuss the important issue of sustainability within the seafood industry, as well as representatives from Careilian Caviar, who will be providing delegates with luxurious tasting opportunities later in the day.

UCFF, which this year takes up residence at Vallum Farm, Northumberland, is dubbed the ‘Glastonbury for Chefs’ and delivers provenance, sustainability, trends, seasonality and development education for attending chefs and caterers from across the UK.

For more information about UCFF visit

Direct Seafoods are proud to sponsor the Roux Scholarship


Ian Scaramuzza, head chef at Claude Bosi’s two-Michelin-starred Hibiscus in London, has won the 2015 Roux Scholarship. He beat five other finalists who all prepared ‘Turban of sole and salmon à la marinière’ at a cook-off held at Westminster Kingsway, London on Monday 30 March.

Scaramuzza, 29, who entered the competition for the first time this year, was battling it out against fellow chefs Scott Dineen, Goldman Sachs, (BaxterStorey), London; Gavin Edney, Cliveden House, Taplow, Berkshire; Sabrina Gidda, Freshfields Bruckhaus Deringer, (Restaurant Associates), London; Daniel Lee, JP Morgan, (Aramark), London and Richard Pascoe, The Feversham Arms Hotel, Helmsley, North Yorkshire.

Commenting on Scaramuzza’s win, Michel Roux Jr said: “Ian’s dish was straightforward, not too elaborate but the taste and technique won the day. He used the truffle superbly, it shined, and balanced well with the sorrel which can be quite tart. All the judges enjoyed it and we had a good feed.”

Alain Roux added: “Ian stood out because he showed us an excellent all round performance. Ian is a talented, yet humble chef, he will make a great scholar.”

Scaramuzza, born in Glasgow, previously worked for the first Roux Scholar, Andrew Fairlie, at his restaurant within the Gleneagles Hotel in Auchterader, Scotland, said: “I enjoyed it. It was tough but I was quite happy, although a little panicky at the start. The pressure of the competition got to me a bit. I’d have loved an extra ten minutes to improve the presentation. It was a good tough dish, nothing I’d cooked or even seen before, a pure challenge.”

The young chefs had three hours to cook the Escoffier inspired recipe in front of the judges. Joining the Roux family this year were Andrew Fairlie, Angela Hartnett MBE, James Martin, David Nicholls, Gary Rhodes OBE and Brian Turner CBE.

Scaramuzza receives £6,000, and an invitation to cook and train under the supervision of a leading chef at a prestigious 3-star Michelin restaurant anywhere in the world for up to three months.

“I’d like to go to Benu in San Francisco for my stage. It’s a small kitchen and there’s nowhere to hide. It’ll be busy.” Ian said afterwards.

Direct Seafoods are proud to sponsorThe Roux Scholarship along with a number of other companies including: Bridor, Cactus TV, The Caterer, Fairfax Meadow, Global Knives, Hildon, Kikkoman, Champagne Laurent-Perrier, L’Unico Caffe Musetti, Mandarin Oriental Hyde Park, Restaurant Associates and Virgin Atlantic Airways.

Now in its 32nd year, the scholarship offers the winner a career changing opportunity: a three-month stage at a three Michelin starred restaurant anywhere in the world. But that’s just the beginning. The winner is then part of an elite club and on a fast track to the top of the profession. The Roux Scholarship is the premier competition for young chefs in the UK and ranks among the most prestigious in the world.

For more information about the Roux Scholarship please

Seafood Holdings Limited (trading as Direct Seafoods)
Registered in England Number 04227047  |  VAT Number GB173 9880 60
Unit 10-14, Cedar Way Industrial Estate, Camley Street,
London, N1C 4PD

Phone: 01206 584 790

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Proud Sponsors of The National Chef of the Year 

        NCOTY Main


Direct Seafoods

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