Grimsby is home to new UK Seafood School
A new seafood training centre for the UK has been opened in Grimsby, home to the UK’s largest fish processing hub. The UK Seafood School is being hailed as a “fantastic opportunity” for young people who want to enter the industry.
Grimsby is home to some of the biggest names in seafood processing including Young’s (now owned by the Canadian giant Sofina), New England Seafood and Seachill).
Based at the Grimsby Institute, the area’s main education facility, it is set to provide world-class training and development opportunities for those pursuing careers in the seafood sector.
The project, funded through a £185,000 award from DEFRA and additional investment from TEC Partnership, has transformed the existing facilities into a modern seafood training hub.
The upgrades include a fully refurbished demonstration kitchen, a new wet room training space, and the redesign of The Samphire restaurant (formerly The Gallery) with a dedicated seafood service area.
These developments aim to equip students with enhanced practical skills while supporting the long-term growth of Grimsby’s seafood industry.
This launch builds on significant government investment into Grimsby’s seafood sector, including more than £13.2m provided through the UK Seafood Fund and over £18m through the Levelling Up Fund.
The new seafood school will play a pivotal role in further strengthening Grimsby’s position as a leader in the UK’s seafood industry, providing crucial training and career development pathways for the next generation of professionals.
Carrie Vaughan, the UK Seafood School’s Project Coordinator
Group Vice Principal Maria Turnbull-Kemp, who is leading the Seafood School project, expressed her pride in the completed facility saying: “This school will provide the next generation with the skills and knowledge they need to thrive in the seafood industry, while also celebrating Grimsby’s rich heritage in the sector.
“It’s a fantastic opportunity for young people in our community, and I look forward to seeing the positive impact this will have, not only on the students, but on the entire seafood industry in the region.”
Carrie Vaughan, the school’s Project Coordinator, added: “Offering food-focused courses to local schools, communities, and industry professionals supports our commitment to boosting the local economy and inspires the nation to embrace seafood. This initiative is a win for both the economy and public health. It’s a fantastic step forward for Grimsby, honouring its rich heritage while investing in its future.”
UK Seafood School, Grimsby
