Seafood giant on a mission to support 'very good cause'
SCORES of supporters of a fishermen's charity showed they had a whole lot of 'sole'.
They made donations to The Fishermen's Mission at a seafood extravaganza hosted by one of the world's biggest food producers – Young's of Grimsby.
Their top chef, Serge Nollent and world record-breaking fishmonger Duncan Lucas thrilled an audience with a demonstration of their expertise to produce a meal fit for a Queen.
It was one of the highlights of the celebration held at the Grimsby Institute, which could pave the way for greater collaboration between Grimsby's seafood industry and The Fishermen's Mission.
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Young's chief executive officer Leendert den Hollander said: "I see this as a start of further support for the Mission.
"It is a very good cause and I am pleased with the support for our special event."
He welcomed guests to the celebration in the run up to Fishy Friday.
Hosting the event at the Institute on Monday, he added: "We have got in early."
North East Lincolnshire's mayor, Councillor Mike Burton and mayoress Audrey Burton were guests of honour.
Superintendent of Grimsby's Fishermen's Mission Tony Jewitt said more than 850 fishermen were looked after by his charity mission.
He said: "This is superb. I am very pleased to be working with Young's because they are one of the biggest food firms in the world.
"We hope there will be other opportunities in the future to work with them. All the money raised goes to fishermen in Grimsby."
He said he is also a trustee looking after 150 houses earmarked for retired fishermen and seafarers, with groups of homes in Doughty Road, Weelsby Street Square and some at Waltham.
The port missioner added Grimsby had 6,000 fishermen at its peak as the world's top fishing port, which was home to around 500 trawlers.
Now there are eight boats and 30 fishermen.
The retired fishermen are offered welfare support ranging from home refurbishments to company over a cup of tea.
Guests, including a number of fish merchants, enjoyed a lavish buffet prepared by Institute staff and students.