Building Connections: Teenagers and the Seafood Sector in Jersey

In May 2025, the Fishmongers Company Fisheries Trust made significant strides in engaging Jersey’s youth with their local seafood industry. Invited by the Jersey Department of Marine Resources, a small delegation traveled to the Channel Islands to connect with teenagers and foster a deeper understanding of the seafood sector.

Meeting the Team Behind the Initiative

Leading the initiative was Simon Gray, programme lead for the Fish in School Hero initiative. He was joined by Master Fishmonger Hayden Cutting from Bell’s Fishmongers in Cumbria, and Katie Prigg, a talented Chef De Partie from the prestigious Goring Hotel in London.

A Day of Adventure and Learning

The delegation embarked on a journey that included a visit to the Jersey Oyster Farm, observing scallop diving and crab fishing, and engaging with local fishmongers and secondary schools. The team organized cooking sessions with students, both in classrooms and by the picturesque St Catherines Harbour. They were joined by acclaimed local chef Andrew Baird from Longueville Manor, who inspired students with signature dishes from his menu.

Empowering Future Generations

The Fish in School Hero programme aims to ensure that every child has the opportunity to cook, eat, and enjoy seafood before graduating. Supported by industry heroes—fishmongers, seafood-loving chefs, suppliers, and producers—the initiative seeks to bridge the gap between youth and the local seafood sector.

Creating Lasting Connections

While Jersey boasts a productive and sustainable seafood sector, many teenagers remain unaware of the available careers. This visit not only aimed to forge connections between Jersey schools and the seafood industry but also to inspire students to explore food-related professions within their own community.

Testimonials from the Team

“Hayden was amazing, so knowledgeable, and great with the students,” remarked Simon Gray. “We have our Master Fishmonger champion!” He added, “Katie was perfect; she truly connected with the young people. Her calm demeanor and clear demonstrations left a lasting impression, and she is eager for the next opportunity to visit schools in London as a ‘Fish Hero Chef.’”

Making Seafood a Classroom Staple

As a result of this initiative and with support from Jersey’s Marine Resources Department, three local schools have pledged to integrate seafood into their curriculum. They plan to introduce “three by three,” which means exploring three different seafood products in their classrooms three times a year.

To view highlights from this exciting venture, check out this video.