Hosted by chef Mark Sargeant, this discussion looks at how restaurants owners adapted to Covid-19. We’ll also share examples of how foodservice businesses can engage with the Love Seafood consumer brand.
This webinar features presentations from two leading seafood restaurant owners, Campbell Mickel and Bob McCoubrey. Both have both been busy during Covid-19 lockdowns. They’ll discuss:
How they adapted and diversified their respective business models.
Adopting home delivery services.
Undertaking focussed social media activity to keep customers informed and inspired.
There will also be guidance on how to access and use Love Seafood marketing tools to promote your business.
Event content has been developed for independent restaurants in response to challenges faced by the foodservice sector over the past year.
About the speakers :
Mark Sargeant is a celebrated chef who discovered a passion for cooking and cooking well, at a young age. With a natural flair and real ambition, he dedicated himself to his craft and career. Growing up in the heart of the Kent countryside, he was exposed to and experimented with the many different fresh, seasonal fruits and vegetables, and local meat and fish available.
Following a period of working with Gordon Ramsay, Mark opened two restaurants in Kent. Rocksalt was named:
84th best restaurant in the Restaurant Magazine Top 100 UK Restaurants
Best Restaurant in Kent
5th Best Restaurant by the Sea in The Times Magazine
His restaurants were awarded 2 AA Rosettes plus 4 AA stars for Rocksalt Rooms.
Bob McCoubrey is the owner of Mourne Seafood Bar in the heart of Belfast. The restaurant tops most-recommended lists for people visiting the city. Like many in the industry, Bob has spent the past year adjusting to Covid-19 regulations. He closed his business and then reopened, taking part in the Government Eat Out to Help Out scheme. He also decided to open an online shop, launching Mourne At Home – which has proven to be more profitable than his restaurant.
Campbell Mickel is a Michelin Bib chef and owner of Merienda Restaurant in Stockbridge, Edinburgh. He also recently became the owner of Eddie’s Seafood Market in Marchmont, Edinburgh. Campbell launched an at-home dining experience from his restaurant during Covid-19 lockdown. Facing difficulties with the supply chain due to the Covid-19 situation, his attention turned to his passion for seafood and the popular Edinburgh retail seafood site, Eddie’s, which had been placed on the property market. Campbell purchased the famed fishmonger business and is now enjoying sharing his knowledge of cooking seafood with customers.
