CDR is proud to sponsor A Passion for Seafood founder Mike Warner, as he promotes the amazing ecosystem in our seas, on our shores and in the communities and businesses it supports. Encouraging education and training for new talent to support a ‘net to plate’ supply chain is a vital component of luxury hospitality and the burgeoning experience economy.  

Here, Mike explains why he has established “Quay Connections” to provide education, training, and insight for the hospitality industry. 

The adage ’a little knowledge goes a long way,’ has never been more important as right now across the hospitality sector, with multiple businesses vying for customers’ business, especially when it comes to a premium experience. Having the right narrative in terms of provenance and sustainability, coupled with an authoritative voice underpinned by authenticity and integrity, can make the difference between a unique, holistic dining experience and something essentially mediocre.  

It affords a business to stand out amongst a plethora of competition, it leaves the customer not just satiated nutritionally, but emotionally and spiritually, the difference between dining and experiencing.  

I established ‘Quay Connections’ with a view to elevating the consumer experience by empowering primarily those working in the hospitality sector to deliver sound, accurate and authoritative knowledge during a dining experience, whereby the customer buys into not just the provenance of the ingredients, but transported on a journey back to where the meal had its roots – via a direct and meaningful connection to the producer.  

 The ‘net to plate’ or ‘field to fork’ narrative is a vehicle that doesn’t just highlight product traceability. It gives the customer a holistic view of the production process – for example, with seafood, why, where, how and when a species has been wild-caught or farmed and the accompanying sustainability, seasonality and integrity which underpins it.  

Quay Connections operates in four main sectors to help establish that narrative. Firstly for chefs, managers, FOH and hospitality executives, to gain them direct producer contact and engagement, secondly for hospitality students, for the same reasons, thirdly for food writers, broadcasters and journalists to aid them manage the myriad misinformation and conjecture that exists around food production and fourthly consumers – seafood lovers themselves, who take a keen interest in where their produce originates and the processes involved.  

Quay Connections transports clients to harbours, quaysides and beaches where fish and shellfish are caught, landed and farmed. It opens up a world that, although very commercial and initially very alien, provides a backdrop against which to share incredible knowledge and experience.

All of this, delivered through direct engagement.  

Quay Connection’s experiences at well-known fishing ports. It consists of a day spent observing the operations of multiple businesses engaged in harvesting the sea and the processes by which seafood is caught, landed, graded, marketed, bought, processed, and transported before it arrives in the kitchen.  

We ensure all our visiting clients have direct access to local fishermen, crew, business owners and support organisations, who all play a part in the overall sustainability of that community. Each tour is bespoke and tailored as much as possible to the client’s specific interests.  

Throughout the day, there are opportunities for dialogue with industry proponents who explain their roles in detail, in jargon-free terms. Discussion and questioning are encouraged to help our clients build an accurate and authentic picture of the process. The trip culminates with a dining experience locally to the harbour, where the seafood landed is cooked and served by a well-known chef.  

Quay Connections corporate bookings are by arrangement only.

For an initial consultation and quote, please email mike@apassionforseafood.com quoting Quay Connections.  

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