Fifteen chefs to cook live at Hotelympia

Three senior chefs and one apprentice from the Jamie Oliver-founded Fifteen restaurant will be cooking live at the Good Catch Stand at Hotelympia (February 28 to March 4th) next week.

James Adams, Mark Baines, Alex Piludu and apprentice chef Fabian Phidd will be cooking recipes inspired by their work at the Italian restaurant to create dishes with fish certified by the Marine Stewardship Council (MSC).

The demos are just another example of the ongoing partnership between Fifteen and the MSC in which the restaurant has committed to serving at least one MSC-certified fish on the menu every month.

Andrew Parkinson executive head chef at Fifteen commented: "Fifteen has embarked on a journey towards greater sustainability and having the MSC certification is one way of showing staff, our trainee apprentice chefs and our thousands of guests, the importance of responsible sourcing."

Hannah Arcaro, UK foodservice manager at the MSC said: "Fifteen is all about the future and I'm delighted the restaurant is certified. We're really pleased that Fifteen chefs will be joining us on the stand. This is Good Catch Group's first visit to Hotelympia and the demos from Alex, James and Mark and Fabian will make it a show to remember."

The demo dates are:

Sunday 28th February @ 11.30am – Alex Piludu ¬ Pan-roasted fillet of seabass with a puree of dried broad beans, sauted cime di rape and anchovy and rosemary dressing
Monday 1st March @ 11.30am ¬ James Adams – Smoked herrings with a sott'olio of artichokes, curly kale, salsify and soft-boiled egg
Wednesday 3rd March @ 11.30am ¬ Mark Baines with Fifteen apprentice Fabian Phidd – Grilled MSC mackerel with dressed purple beetroots with orange and majoram served with horseradish crème fraiche and baby watercress.

Words: Maria Bracken

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