Menu Innovation Event

Written By Crown Creative

Date:
Monday 6th October

Location:
Belfast Met Titanic Campus (Viewing Gallery/Demo Kitchen)

Time:
10am-2pm

This event will spotlight fish with a focus on getting the most out of ingredients.

The session is designed to:

  • Inspire menu innovation

  • Highlight how to increase profit margins through creative use of produce

  • Promote sustainability by reducing food waste

  • Champion the use of local products, reducing food miles and supporting local producers

Featuring:

  • Chef Stevie McCarry

  • Chef Danny Millar(TBC)

Producers:

  • Ewings Seafood (TBC)

  • Lough Neagh Fishermen’s Co‑Operative

Their experience together will help bring Belfast chefs and culinary students closer to Northern Ireland’s seafood producers, offering insight into what’s available locally, how to use it effectively, and how to create innovative, sustainable menus around fish.

Format:
This will be a chef demonstration rather than a hands‑on workshop. The value lies in watching real menu creation, hearing directly from producers, and learning from the combined expertise of Stevie in the kitchen and Danny leading the conversation.

Key Themes:

  • Fish and menu innovation

  • Sustainability and resourcefulness

  • Strengthening connections between chefs, students, and producers

Crown Creative

https://www.crowncreative.com
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