'Get into Fishmongering!' with Billingsgate Seafood Training School.
The Independent Fishmonger is alive and well and thanks to the Billingsgate Seafood Training Schoolnew entrants to the trade now can now access formal training to get into the industry.
Independent Fishmonger Robin Moxon of Moxon's Fishmonger at Clapham South, firmly believes in the future of the trade. He offers a wide selection of prime wet fish complimented with delicatessen products.
“Our business is offering top quality fish and seafood to local customers who value both the range of species and level of service we offer. I really see a great future for our business.”
The concept behind the ‘Get into Fishmongering!' is to offer a practical introduction to basic fishmongering, at no cost to attendees. The day starts with a ‘buyers guide' tour of the working market and the rest of the day is spent in the first class facilities at Billingsgate Seafood Training School . Participants learn basic knife skills with flat and round fish, as well as action planning to help either kick start new businesses or help individuals access work in the Trade.
The day is lead by the Charlie Caisey, whose passion for the Industry is unstoppable even after more than fifty years in the trade. Charlie always purchased his fish at Billingsgate while he was running his business. He is a familiar face to all the Merchants and his invaluable knowledge and experience are perfect for introducing new entrants to the busy market. Still a regular at Billingsgate even now he has retired; Charlie gives his time generously on courses like ‘Get into Fishmongering!', and also as part of the School's Education Programme which delivers free courses to school children at Billingsgate Seafood School .
“I have enjoyed a good living out of the Fish Trade over the years, after such a long time it is something that gets into your blood! I still enjoy being part of market life and by getting involved with this type of project, I really feel like I am putting something back into the business,” explains Charlie.
The Seafood School's Development Manager, Adam Whittle has been responsible for promoting and co-ordinating the events at Billingsgate.
“I have worked with Charlie for the past four years,” explains Adam. “During this time he has always made time for people interested in the Trade. Last year he suggested the introductory day and with support from the Sea Fish Industry Authority (Seafish), we have delivered two over subscribed events. With over forty applicants for the first series, we have just received sponsorship from Seafish for the next two events. It is always exciting to work with people setting up new businesses or helping them find a job they enjoy. I can't wait to open the doors to our next group of fishmongers.”
“This is exactly the type of event Seafish is keen to support,” said Kevin Franklin , Senior Seafish Training Advisor. “The independent fishmonger is fighting back and by offering an accessible route into the trade, Seafish aims to encourage more people to join this exciting business.”
The attendees on the first two events have been a cross-section of young people wanting their first job, to business people looking at diversifying and also a large number of career shifters. Many are currently in office based jobs, tired of the 9-5, and want to build their own new businesses. Two brothers, Jonathan and Daniel Norris are in the process of setting up a fishmongers stall at a new organic/gourmet food market that is taking off in Hackney. Due to the nature of the market they are mainly concentrating on the more fashionable fish, crustaceans and shellfish (monkfish, sea bass, turbot, organic salmon, live lobster and crab, oyster, mussels, scallops etc). They are both enthusiastic fish cooks and aim to combine our cookery knowledge with a first class product and a strong emphasis on customer service.
“The day at the Market has been a great introduction to the team at Billingsgate,” explains Jonathan. “It was a wonderfully informative and instructive course. The market tour was the highlight of the course for me and illustrated how much Charlie knew and also that he was willing to try and pass on as much of this as possible. The practical aspects of the course were also first rate and again Charlie's knowledge and patience shone through; he made everybody feel comfortable and welcome and nothing was too much trouble to explain or demonstrate. I would also like to mention how excellent the facilities were and what a nice touch the bacon sandwiches and hospitality in general was! Once again thanks for a great day.”
Other delegates like Nicky Carrena, want to set up businesses in their area of West London as there is no fishmonger in easy reach.
“ I enjoyed every bit of the day,” said Nicky. “It was reassuring to meet people in the group that were also new in the trade just like me, I was able to ask questions without looking out of place and believe others felt the same way. However the most valuable part of the day was meeting Charlie. The guy just loves his job. He took pride in answering questions, as well as giving us tips from his own experiences (he has a bag full)! He was also patient and basic with the knife skill practice. This is a course I would recommend to anyone new in the trade. keep the good work going!”
Khouria and Winston Stewart also have attended the introductory course and are currently looking to establish their business in South London . These are Khouria's comments on the day.
“ Both Winston and I enjoyed the day immensely. Charlie was fantastic! (He kept everyone on the team involved, interacting and interested). He was able to answer all our questions on the spot. I left the course with the knowledge to be able to identify fish, which side of the world they were fished from, whether they were freshly caught that day or left lying about getting old, how to fillet and skinned them and so on. He also identified how shellfish should be stored and what to look out for, for badly stored items. I was taught one of the most important lessons in fishmongering; to use my sight and touch. The experience gained in just the short while we were on the course with him is invaluable. He also showed his mastery and skills on judgment in the schoolroom and was able to teach each pupil where they went wrong in handling and using their tools when filleting and skinning fish. I would like to be offered the opportunity of more courses in this area. Thank you very much for the experience!”
If you would like further information or would like to reserve a place on the next event please contact Adam Whittle on 020 7517 3545, or contact us here.
