In 2024, the Grimsby Institute launched the UK Seafood School. This dedicated provision, jointly funded by DEFRA and the TEC Partnership, is a modern seafood training facility.
The school aims to provide outstanding amenities and resources for students to develop their seafood knowledge and skills, which will support their career and development.
Pledging £100,000 over two years, Hilton’s sponsorship will support upskilling and training in the region. The investment will fund access to the seafood industry, granting students opportunities for residential trips and hands-on experience at local and national businesses.
The sponsorship will enable bursary support for new equipment and professional uniforms, giving students a taste of what to expect from the hospitality sector. Student chefs at the Grimsby Institute provide a service to The Samphire restaurant, which is an onsite training restaurant open to the public.
Chris Hayes, managing director of Hilton Foods Seachill, said: “Both Hilton Foods Seachill and the Grimsby Institute focus on quality, innovation, and inspiration. We saw it as a truly collaborative partnership, producing talented people who are passionate about seafood as a healthy, sustainable protein, to join exciting careers in industry and hospitality.
“We wanted to have input into the education, training, and facilities needed to develop pathways into the seafood industry. The sector needs all kinds of support, including production, engineering, procurement, people & culture, and creative roles in product development and marketing. We’re excited to help inspire new curriculum areas within the Grimsby Institute to open career opportunities across the sector.
“This is an investment in Grimsby as a centre of excellence in seafood. We want to inspire people to come and work in the industry, whether with us, our customers, or in the wider community that supports seafood, because it’s such an amazing industry to have a career in.”
The Grimsby Institute provides courses for budding chefs and those interested in front-of-house service. The curriculum covers all areas of hospitality, from food hygiene and preparation to table service and restaurant bookings.