Sleaford’s Elite to rub shoulders with explorer Sir Ranulph Fiennes

Elite fish fryer Rachel Tweedale
Elite fish fryer Rachel Tweedale

Lincolnshire’s fish and chip ambassador Rachel Tweedale is set to address a global audience at the World Seafood Congress on Monday September 7.

Rachel, the reigning Drywite Young Fish Frier of the Year, will represent The Elite Fish and Chip Company and the UK’s fish and chip industry at the Grimsby Institute.

She will rub shoulders with the world’s greatest living explorer, Sir Ranulph Fiennes Bt OBE, who is the gala dinner speaker at the congress, which runs from Sunday September 6 to Thursday September 10.

Rachel, Manager of The Elite Fish and Chip Company’s Sleaford restaurant and takeaway, will deliver her presentation on the morning of Monday September 7.

“It’s an honour to be invited by Seafish to present to a global seafood audience and represent young friers in the UK’s fish and chip industry,” said Rachel.

The theme of the 2015 World Seafood Congress is ‘upskilling for a sustainable future’ which will be portrayed through expert panels, special interest meetings, workshops, formal presentations and poster displays. There will be interactive sessions on skills in the seafood sector, seafood innovation, integrity, markets and sustainability, plus global export and trade.

Rachel continued: “I will talk about how the Drywite Young Fish Frier of the Year competition enables young friers to develop their knowledge and skills. The UK’s fish and chip industry is fully committed and passionate about upskilling its workforce so that the industry continues to thrive and adapt to guarantee its longevity.”

The World Seafood Congress will feature more than 96 speakers from across the globe, including from the Centre for Environment, Fisheries and Aquaculture Science (CEFAS), Food and Agriculture Organisation (FAO), United Nations Industrial Development Organisation (UNIDO), Seafish, academic establishments and NGOs.

For more information about the World Seafood Congress, go to www.wsc2015.com or follow on Twitter @world_seafood

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