The Stoves Seafood Theatre & Stage
Chef CEO Billingsgate Seafood School.
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.
CJ returns to Portsmouth Seafood Festival 2018 and will be hosting our seafood stage along with our colleague Ron from Billingsgate Fish Market and will be joined by a fabulous line up of local chef’s from the local and national scene.
Be sure to pop back later this week to see our full line up!
The Crabstock Boys … Adrian Bartlett & Andy Hunting
Adrian Bartlett started fishing in 1987, starting as a deckhand then working his way up to skipper on Crabbing boats or potters based in Kingswear South Devon. Adrian has fished for Edible brown crabs and native lobster all around the UK coast but mainly built his crabbing career in the English Channel in the tidal waters North of Alderney (Channel Islands) on various boats and for various owners. After working in the industry for 25 years and being passionate about the UK Seafish Industry, a opportunity arose where he could share his knowledge and passion with the UK public and chefs to show how good UK Shellfish is to eat and how easy it is to pick a crab without fear and it was this passion and knowledge that was the inspiration for the Crabstock Festivals of which Adrian & Andy are Partners – & known as the “Crabstock Boys”
Andy Hunting has always been passionate about food, growing up on hearty stews and glorious puddings which in Andy’s eyes are real comfort food… and after his mother sadly passed away he decided to write a blog called “Andys Kitchen” in February 2010 to keep some of her recipes alive, and for a place for him to post some of his culinary ideas.
Years later and his blog is now one of the most popular in the UK, and features recipes, competitions, reviews and much more.
Having met Adrian Bartlett at a food festival a few years ago, “Crabstock Festivals Ltd” was created and now you can find The Crabstock Boys demoing up and down the UK at various festivals.
Andy uses local and sustainable food as much as he can, and will be showing you that there is no need to be frightened of cooking seafood and shellfish with some great recipes, using some of the best produce in the UK waters.
Both Adi & Andy are delighted and excited to be part of the Portsmouth Seafood Festival 2018 and you can catch them both days on the Stoves UK Seafood Stage (see our demo line up)
Gary Moreton-Jones – The Fisherman’s Kitchen Southsea
Gary grew up in bournemouth next to the sea – spending summer nights fishing off purbeck and Poole quay. As he started his career as a chef he travelled around the country working in Michelin star establishments from north Wales to Kenmare on the southern Irish coast line. Gary is chef owner at The Fisherman’s Kitchen in Southsea – a takeaway and restaurant born out of a need to modernise the local fish and chip shop using fresh local and seasonal ingredients to cater for modern day tastes and expectations , combined with the love of great quality fish and chips.Christopher George Moat Old Customs House Gunwharf Quays
I am 22 years old and have been working as a chef for nearly 3 years now. I started off as an apprentice when I was 19 and haven’t looked back since. Since I’ve been with Fullers I have won Apprentice of the year for the company and I also received the same award through Brockenhurst college who were running the apprenticeship. During my time at Old Customs House I was also part of the team that won The Griffin Award for the best Fullers pub. Currently I am undertaking my level 3 qualifications at Southdowns College and working towards a more senior role in the kitchen.
‘I was raised in Lancing west Sussex, and completed my initial catering training at what is now known as Northbrook college Goring. After which I spent most of my career in London working in a range of 5 star hotels and restaurant, some of which are The Petersham Hotel in Richmond, the Goring Hotel Victoria, The Ritz Casino, Piccadilly, The Green House Restaurant with Gary Rhodes, Brassirie St Quenton with Richard Sawyer and the Roux brothers restaurants working under Albert Roux for a number of years working predominately in the city of London.
I started my Teaching Career with Cordon Bleu and had varied training and advisory posts in London, N. America, Radissons Cruise ships, Israel and France.
My wife and I ran our own Delicatessen for about three years before moving back to the south Coast where I worked as a lecturer for Fareham College for six years and now presently I am at Havant and South Downs College at the South Downs campus initially as course manager for the level 1 then level 2 professional cookery qualifications, I am currently heading up the level 3 patisserie and confectionary qualification.
I am Married and have two sons and live on Hayling Island.’
Course Manager for level 3 in Patisserie and Lead Internal Verifier for Hospitality and Catering
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