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William Cohen, hospitality lecturer at Grimsby Institute of Further and Higher Education, produced a mouth-watering recipe of creamy smoked haddock with soft boiled duck egg to claim the Pritchitts Regional Recipes title. Pritchitts managed the competition, in association with the Craft Guild of Chefs, to highlight the country’s finest recipes. Each of the 12 regional winners have received a year’s …

The Humber Seafood Processing Cluster of Businesses, of which the Grimsby Traditional Fish Smokers Group are an integral part, have been recognised on a national level for the quality and contribution of their work and awarded a Cluster Mark. Along side the PGI these two distinctions highlight Grimsby’s continued strength and value within the seafood industry. This is good for …

In October 2010, Keith Graham, part of Sealord UK, became the fifth member of the Grimsby Traditional Fish Smokers Group.  Their membership was confirmed by Chairman of the Group Richard Enderby who said: “This is the perfect shop window with an up-market image. It is great promotion and we are keen to see Sealord on board”. The team at Keith …

The European Union has awarded Grimsby Traditional Smoked Fish PGI status. This follows a campaign by the GTFS Group began in the 1990s. A Protected Geographical Indication means that only fish produced in Grimsby using the traditional method can be called Grimsby Traditional Smoked Fish. To use this name, producers must be audited by the Trading Standards Institute on behalf of …