If you were to ask a person to describe CJ Jackson to you, it is highly likely that the words ‘powerhouse’ or ‘dynamic’ would be used. As the CEO of the Billingsgate Seafood School since 2005; previous vice-principal of Leith’s School of Food and Wine; author of the Leith’s Fish Bible and Billingsgate Market Cookbook; not to mention a guest on numerous television programmes; CJ has been a tireless face of cooking seafood.
CJ trained as a chef, and went onto teach and travel the globe, before joining the staff at the prestigious Leith’s School of Food and Wine in 1989. “Each teacher was encouraged to have a ‘specialist’ subject and mine automatically became fish and seafood, so I put a proposal forward to co-author the Leith’s Fish Bible”. In 1995, CJ became the vice-principals of Leith’s, before moving onto product development for M&S, and further cookery writing.
“I am still thrilled by a box of ‘stiff alive’ fish – mackerel, sprats, tilapia, etc. I also enjoy being around people who also love seeing fresh product that show cases our industry. There are very few environments where you can turn up at 5.30 in the morning and be greeted warmly by lots of people and offered a cup of tea – it is like a town at the market – everyone knows everyone else and it’s a close knit community.”
Billingsgate Seafood Training School is located on the first floor of Billingsgate Fish Market next to Canary Wharf, London
We are a charity, focused on promoting responsibly sourced seafood to young people as part of a healthy diet. We specialise in providing fish preparation and cookery courses, and offer training to people coming into the seafood industry or who want to improve their understanding of it. To support our charitable activities, we have a wide range of courses for the general public aimed at increasing the knowledge of seafood amongst food lovers.